Commercial mixers and their RPM
I am presently reading Advanced Baking and Pastry by Michel Suas. He makes mention of the desired dough temperature (DDT).
I want to know the revolution of a typical commercial mixer at first and second speed. I use an Ankarsrum and I have determined the speeds at different settings. I am interested in correlatiing the RPM of my mixer with the typical commercial mixer that would be used at a bakery similar to SFBI.
I like to bake by experience and employing my senses, but sometimes I need to “paInt by numbers” before I am able to develop the necessary skills.
Any help appreciated.