The Fresh Loaf

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ABS spiral mixer heat

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BakedDaily's picture
BakedDaily

ABS spiral mixer heat

Hello all!

Have been checking this forum out for a few years now and love the conversations and advice.  I've read a few threads and other sites stating that a spiral mixer should have less frictional factor vs a planetary mixer.  I've also read that the average friction factor of a spiral mixer is 30.  Im still trying to figure the friction factor out for this new machine and came up with 94F dough temp for the first mix of 160# flour 59% hydration going by a chart based on a friction factor of 30.  So 94x3=282-62fl-70rt-78water=72 friction factor, does that seem right? Next batch I made was smaller using only 40# of flour I decided to drop the water temp 10F but this time my dough finished at 97F with a minute less on second gear. So 97x3=291-62-70-68=91....a lot higher than the estimated 30. First gear in reverse gets a minute, first gear going clockwise I'm doing 1 min 30 sec, second gear is 5min 30 sec for a large batch. Any thoughts?

 I am going to buy a new thermometer and try again but the last I checked this thermometer it was where it was suppose to be.

 

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FueledByCoffee's picture
FueledByCoffee

Having your dough at only 59 hydration will also affect the "friction" number...Not only is there less of this cold water going in than if you were mixing a higher hydration dough but it also means the dough is getting worked harder and the dough temp will spike faster...

FueledByCoffee's picture
FueledByCoffee

Sorry, continued thinking about your issue and had a few more thoughts.  1) Why is your flour so much different than your room temp?  Is it kept in the basement or something where it is cooler?  Typically your flour and room temp are about the same, maybe a degree or two off but a 8 degree spread is relatively large...If that number is not accurate and it ought to be up towards 70 it would make your water temp go down.  2) Your friction number is something that has to be calculated on a dough by dough basis.  If you have 10 recipes they all could have different friction numbers due to the nature of the dough...and furthermore running different size batches in a spiral will create different friction numbers as well even with the same dough...Point simply being - the "friction number" is essentially a made up number that in the end will be informed by experience   3) When I was running that type of batch size in a spiral mixer our water temperature often had to be down in the mid 40's and we would keep buckets of water in the cooler over night or add ice into water to cool it down...and our doughs typically were more hydrated (so more cold water going in and less friction due to having a more slack dough)...

By my calculations if you are running the 160 pound flour batch you will need to start with you water at 36 in order to end up around 80 dough temp...With a dough that is that stiff I'm not too surprised...