November 18, 2015 - 12:04pm
k-mix friction factor, is it so high?
Hi
I just calculated the friction factor for my relatively new planetary k-mix and got a number that I feel very high,
I made Hamelman's oatmeal formula which is a straight dough with some extra ingredients such as honey and oil and milk.
total dough was about 1.5Kg
Room temp was 24 Celsius
Flour temp was 24 Celsius
I used cold water from the fridge but measured it with the oatmeal and milk just before the mix - 15 Celsius
I mixed for about 3-4 minutes on 1st speed and additional 12-13 minutes on 2nd speed till I was satisfied with dough development
My final dough was 28 Celsius
so:
28 x 3 = 84
84 - 24 - 24 - 15 = 21
is that correct? 21 degrees Celsius for friction factor??
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I don't know if your calculation of the friction factor is correct, but considering that you prepared the highest amount of dough that the mixer can handle and considering that the bowl is quite tall and tight it's understandable that the friction is high because there's a lot of slamming against the bowl.
Mind, kmix-es walk a lot! Mine already fell of the desk twice. Fortunately there was no one below.
The calculation is correct. It does sound high though (21F maybe, but 21C seems high). The one thing I would do is take the bowl temperature instead of the room temperature. Another thing you might do is to take the dough temperature after the 1st speed mix (or after it just comes together) and see what it reads compared to the end.