6
MAYONNAISE
Use the "M" four wing whip (not available on 12 qt.
models): however, on light batches the "W" wire whip
can be used. The heavier construction of the "M" wing
whips makes it more suitable for better day-in and day-
out making of mayonnaise. Depending on the quantity
of mayonnaise to be made, a 1 gallon, 2 gallon or 6
gallon Blakeslee-Built oil dropper attachment should be
used. This oil dropper attachment is attached to the
mixer and automatically adds oil to the batch at a
controlled rate of flow. Most mayonnaise recipes
contain whole eggs, corn or cottonseed oil, vinegar,
sugar, salt, mustard and white pepper. The eggs
should be placed in the mixing bowl first and beaten for
approximately five minutes at high speed. The speed
should then be reduced to slow speed and add dry
ingredients which have been mixed together. Mix at
high speed for approximately five minutes. Then the oil
dropper should be turned on so that the oil is gradually
added to the batch for 10 to 20 minutes, after which
time the vinegar is poured in slowly. The mixing should
be discontinued after the vinegar has been thoroughly
mixed into the batch. The last operation in making
mayonnaise involves stopping the mixer, scraping the
upper part of the bowl with a spatula to make sure that
every portion will be, evenly mixed into the recipe.
Mayonnaise becomes a thicker and more stable
product when the oil is added very slowly.
MASHING POTATOES
Use the "B" batter beater and pre-heat the bowl and
beater. Lower the mixing bowl before putting in the
potatoes to be mashed so that the breaking up starts
with the bowl at its lowest position; then as the
potatoes break up, gradually raise the bowl to its
working position. This procedure eliminates severe
strain to the mixer and the batter beater. Start the
operation on low speed. When the potatoes have been
broken up, stop the mixer and add the milk or cream,
butter and seasoning. Many operators like to change to
the "W" wire whip or to the "M" four wing whip for
whipping in the milk or cream since more of a whipping
action is obtained to produce a fluffier mashed potato.
CAKE BATTERS AND COOKIE DOUGH
Use "B" batter beater. Butter or shortening can be
thoroughly creamed in about 10 minutes. The butter or
shortening should be at room temperature. Always
lower the bowl and start on slow speed and then
gradually raise the bowl to its working position. Sugar
should be added to recipes at a medium speed. When
all of the sugar has been added, stop the mixer and
scrape down the sides of the mixing bowl with a
spatula to insure a smooth mix. Be careful not to add
sugar until the butter or shortening has been
thoroughly creamed. Some recipes call for yolks and
whites to be beaten separately. This is not necessary
with your Blakeslee Mixer as the mechanical mixing is
efficient enough to allow the addition of whole eggs.
When adding dry ingredients, stop the mixer
occasionally and scrape the upper part of the
bowl with a spatula to make sure that every portion will
be efficiently mixed into the recipe. Always operate the
mixer on slow speed while adding dry ingredients.
Many operators use the Blakeslee-Built bowl extension
ring to help confine ingredients to the mixing bowl. Add
dry ingredients alternately with liquid, starting and
ending with dry ingredients. Do most of the beating
before the flour and milk are added. Over beating after
addition of these two ingredients causes a sub-
standard mixture.
MIXING DOUGH
Always use the "H" dough hook for mixing heavy
doughs. Do not overload the mixer with too large
batches. (See the capacity chart on page 7 of this
booklet for capacities of the various size bowls.) When
using the "H" and dough hook, the mixing should be
started at low speed only with the bowl in the lowest
position; then as the mixing continues the bowl should
be gradually raised to its working position. Remember
—an increased mixing time means a decreased
fermentation time. Weighing materials each mixing
time will insure a standard product. Stop the mixer
occasionally to lower the dough mass from the hook
and to scrape the bowl.
Important-In mixing heavy doughs be sure to use the
dough hook, be sure not to overload the mixer (see the
capacity chart on page 5). and be sure to start the
mixer on low speed with the bowl in its lowest position.
BISCUIT MIX
Use "W" wire whip and bowl extension ring (to confine
ingredients to bowl). Mix shortening and dry
ingredients until shortening is blended and mixture is
granular in appearance. Turn off mixer. Scrape bowl
down with bowl knife. Store in covered can until ready
for use. (Use beater or dough hook when adding liquid;
start mixing on slow speed and bowl in lowest position,
then gradually raise to working position. Do not over
mix.)
PASTRIES
Use the "PK" pastry knife, as pastries should be mixed
with as little "rubbing" as possible. The "PK" pastry
knife leaves the shortening in small pieces to produce
a flaky product. Remember, over-worked dough makes
tough pastry, and working in too much flour tends to
toughen pastry.
SWEET DOUGH
For best results use the "SD" sweet dough beater,
(20 & 30 qt. models only).
CREAMED SOUPS AND SAUCES
Use the puree beater or the "BB" brush beater with
the soup strainer and colander attachment for
making creamed soups and sauces.
