Ankarsrum RPM Stats
I recently became interested in fully developing the dough. It seems that complete development occurs somewhere around 2000 revolutions.
If you are interested is learning more about Gluten development, here is an excellent link. Pay special attention to replies from Mariana. http://www.thefreshloaf.com/node/54803/chasing-thin-crispy-not-thicktough-dough
Anyway, I actually counted the revolutions on my Ankarsrum. They are listed below. Speeds are referred to as 12 o'clock, 1 o'clock etc.
!2:00 42 RPM
5:00 I feel down in a drunken state, couldn't count ;-)
By-the-way; I was mixing 1000g of 67% white flour dough. Initial dough temperature was 71° and after 13 minutes of kneading a various speeds (highest was 4 o'clock) the dough temperature was only 74°. I used the Roller and hook at all times. Now, that was impressive.