DLX Friction factor
I took delivery of my new Electrolux Assistent N28 a few weeks ago and have been happily climbing the learning curve associated with it. One of the things I've been trying to determine is the friction factor of the machine so I can more accurately predict my final dough temperature after the kneading has been completed.
The results I've gotten so far are only in the 2º to 4ºF range. It seems to me that this is rather low so maybe I'm doing something wrong? I note the beginning temperature, the dough type, the approximate speed, the tool being used (roller or hook) and then the dough temperature after 10 minutes. My kitchen is generally in the 70º to 74ºF range.
Are these friction factors similar to what others who own the DLX are getting? I'd like to find out so I can gauge the relative validity of my results. Thanks!