u/DoctorandusMonk

Hi all,

​

I'd like to do a sanity check concerning the amount of work load I intend to put on my Pro 600 mixer. I'm about to dive into a small bakery adventure where I run two mini deck ovens. A bakery that served a small Sandwich cafe 20 covers a day, hopefully more in time, and start wholesaling about max 30 (800gr) loaves to a local farmers market on a daily basis.

​

So ballpark 15 KG of dough mixed daily.

​

My current technique is do initial mixing by hand as I find that mixing from zero persistently takes too much time in the early phases of the dough coming together. Once the mass has minimal consistency and has say 90% come together I'd toss it in the mixer and mix for about 5-6 minutes to have the dough to thoroughly come together and ready for initial rest before I start folding and work towards the bulk stage. Just this part takes out the messy bit, which is all I use the mixer for.

​

Now, usually I would load about 1700 grams of mass in the 8qt bowl that's two loaves for me. My hydration is above average so it's also less than average though on the machine I tend to think. The machine handles this fine. My current plan however would 15 fold increase the workload. Smeared out over about an hour and a half these 15 batches would be mixed. That's not at full power/load. I'm mixing at Level 5, and only about half the capacity of the bowl volume. I tend to think that that's taking it easy on her. But, would she be equally happy to do this for over an hour, with say 2/3 minutes interval in between 15x 5 minutes cycles?

Or less but heavier cycles (7 times 3.5 KG batches)?

​

Id like to hear from people that have actually used their pro600 in this way for a while or perhaps still are. Just to get a real world check. At the moment she's all I have, as soon as I can I will upgrade to a small bakery mixer, which will save me loads of time and hassle. Yet, that's not in the cards for me at this moment.

A dough conditioner and ovens have priority and have def bled my funds..

​

K