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Software Tools
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Mixing Tool
The heat rise of the dough during mixing is dependent on many factors, e.g. temperature of the ingredients, temperature of the mixing bowl etc. This calculator gives a simple method by which the temperature rise can be estimated and then fed back for determining the water temperature required at subsequent mixes. A running average of mixes is maintained. Temperatures and weights of the basic ingredients (including a sponge or brew if used) are inserted and the heat rise can be calculated.
Final dough temperature is achieved by adjusting the dough water temperature in response to changes in flour temperature and the expected heat-rise during mixing.
By inserting the temperatures for flour, water and the required temperature of the dough at the end of mixing along with the weights of flour and water, the temperature of water to be added to the mix can be calculated.
The energy input during mixing is an important criterium in achieving consistent product quality. By inserting the weights and initial temperatures of ingredients used along with the flour moisture content and the temperature of the dough at the end of mixing, the calculator determines the energy input to the dough by the end of mixing. The specific heats of the ingredients are built into the calculator making it quick and easy to use.
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