Inspect the mixed material before it moves to resting or sheeting. This collection brings together supplied chamber photographs and short handling videos, with the water basis stated for each sample.
The first published record is the 36% water addition condition. Additional records can be compared here as their formula and trial details are confirmed.
Inspect the 36% sample →
36 kg of added water per 100 kg of flour, using flour weight as the basis.
Visible state: loose granules and small clumps; some material adheres to the mixer bars. A short video shows a hand-held sample separating into crumbs.
View photographs and working sample video →Water addition as a percentage of flour weight and total dough moisture describe different quantities. Read the basis on the individual record before drawing a comparison.
For a useful side-by-side trial, record the flour, recipe, batch mass, mixing sequence, temperature, speed, time and vacuum pressure, as well as the water level. A change in appearance alone does not establish the cause.
These records show individual supplied samples. They do not establish a universal water target or prove finished-product performance.
Compare dough mixer families · Review the water dosing unit · Review the dough mixing unit
Bring your flour and intended downstream process to the discussion so a trial can evaluate the outgoing material against your own acceptance criteria.
Discuss a dough trial