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| | Baker's Exchange (Site not responding. Last check: 2007-11-02) |
 | | Including a mixer friction factor is necessary because, depending on the mixer, batch size, mixing time and dough consistency, the mechanical action of mixing can add several degrees to the finished dough or batter temperature. |
 | | To arrive at the friction factor, multiply the finished dough or batter temperature by three (or four, for doughs that use a preferment) or by six (for batters). |
 | | So, that particular mixer generates a friction factor of 40 for that dough batch, mixed for the particular amount of time you need for development of that batch size. |
| www.bakers-exchange.com /articles/2000/nov.html (1343 words) |
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