The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How much dry ingredients for a 20lt dough mixer?

Ilse's picture

How much dry ingredients for a 20lt dough mixer?

Good morning

I've just purchased a 20lt dough mixer and I would like to know how much flour/water (in kg) it can take without straining the machine?  On the machine it says 20pd for wholewheat flour, but I'm not sure if that includes the water.




richkaimd's picture

When in doubt, if the information's not clear in the machine-supplied instructions, call the maker's phone number.  Ask them.  Once someone's on the phone with you, you may even think of other questions.

I'm assuming you've looked up the machine's specifics on the web.

A warning:  especially with a new device, call the company before doing something that may invalidate any guarantee they state.


PastryPaul's picture

Are you sure it's 20 liters or 20 quarts (closer to 18 liters)? For now, I will assume it's 20 qts. 

Overloading the mixer's motor is less likely than simply overfilling it... again assuming that your dough is not a brick but somewhere over 60% hydration.

Given these assumptions: 1 liter of water weighs a kilo. Flour weighs about half of what water does. Your mixer will hold (but cannot mix) 18 liters of water or 9 kg of flour. Do the math if you like, Generally, a 20 qt can handle about 10Kg of dough... more (about 12Kg) with a significant pre-ferment, without sending flour and/or water flying everywhere.

I'd start at 10Kg and increase until I find it's at max.



Nickisafoodie's picture

I have a Globe 20 qt mixer.  their website has a chart showing the following (all based on hydration):

Heavy Bread Dough (55% hydration)   15 lbs

Bread and roll dough (60% hydration)  25lbs

Pizza dough (60% hydration)                20lbs

These are all on speed one.  Why the difference between bread at 65% and pizza at 65% is not explained.

carltonb's picture

As a professional baker and pastry chef I have burned up my share of 20 qt mixers over the years, from Hobart, Globe and many others.

I would suggest no more than 10 lbs (5.5K) for a heavy dough, 12 lbs (7K) of a light roll style dough. 

Though the manufacturers say it will hold up to their specs, the wear and tear on the mixer is not worth it. Also the type of dough hook used "J" style or other has a lot to dough with the mixers ability.

I currently have 12 20 qt mixers as well as a spiral, and 4 80 qt, so if you have more questions please PM me.

Best of luck

Chef Carlton Brooks CCE, CEPC, ACE


Yerffej's picture

Hi Ilse,

Definitely stay on the low side of the rated capacity.  That capacity is total weight not just the flour.  The machine will last much longer.


gerhard's picture

Hobarts are built like sledgehammers, we use to use 50 lb of flour in a 60 quart bowl.  Sometimes when we needed just a little more we would add more.  The problem wasn't that the motor couldn't handle the load but rather that for the first half minute or so it would puff flour out of the bowl and make a mess.


Ilse's picture

Thanks everyone!