1 Used Hobart 20 Quart Mixer

This Unit has been Tested and in great shape,

Comes with Steel Bowl, Dough Hook, Paddle

115 Volts / 1/3 Hp / 1 Ph

Has also been repainted, don’t miss out on this great deal!

Call now!

This is the most versatile mixer off all time, it mixes every type of dough you will ever need, pizza, patty, bread , cake, pastry and any other dough your would ever need to make. Perfect every time, never struggles , never over heats, always doing its job. Hobart dough mixers have been the best because it is reliable. Look for a name you can trust , Hobart Mixers!

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• Egg whites, * thawed frozen or refrigerated liquid 3 lbs 8 ozs – Combine, and mix on 3rd speed for 1 minute
• Cream of tartar 0.6 ozs
• Sugar 1 lbs 5 ozs – Add gradually while mixing on 2nd speed for 3 to 4 minutes until soft peaks form
• Vanilla 3 ozs -Blend in
• Almond extract 0.25 ozs
• Cake Flour1 lbs 5 ozs – Sift together. Mix on 1st speed, 2 cups at a time, until blended
• Salt – 0.25 ozs

Total appr. wt. 7 lbs 7 ozs

Instructions

Divide and portion about 1 lb. 14 ozs of batter into four ungreased tube pans.

Bake at 375 degrees F for 30 to 40 minutes, untill the tops are golden brown and spring back when touched.

Invert and cool completley before slicing.

Yeild: 4 10-in. tube cakes/48 servings

* You also can reconstitute egg whites: 7 ozs. dried egg white mixed with 49 ozs, of water.

Enjoy!

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