Famag Grilletta IM5S 10VFamag Grilletta IM5S 10V

How the calculator uses this mixer

• Water temperature. Its friction factor is 9. To reach 24°C dough in a 22°C kitchen, the calculator asks for water at 13°C, against 24°C when mixing by hand.
• Batch size check. At 60% hydration, the calculator flags batches over 5 kg. For a 50% biga, the limit drops to 3.5 kg. Under 800 g, it warns that the batch is too small.
• Hydration range. Its maker publishes 45–90%, so the calculator flags doughs outside that range.

Formulas this mixer handles

The largest single batch for each formula at its own hydration. The limit is the same one the calculator checks your batch against.

• 
  Traditional Napoletana

  60%·Up to 20 × 250 g (5 kg)
• 
  Pizza Classica

  65%·Up to 19 × 260 g (4.9 kg)
• 
  French Baguettes

  68%·Up to 15 × 320 g (4.8 kg)
• 
  Artisan Bread

  68%·Up to 6 × 750 g (4.5 kg)
• 
  Focaccia

  78%·Up to 6 × 800 g (4.8 kg)
• 
  Pizza Contemporanea (Canotto)

  78%·Up to 17 × 280 g (4.8 kg)
• 
  Detroit Pan Pizza

  70%·Up to 10 × 500 g (5 kg)
• 
  New York Pizza with Poolish

  69%·Up to 5 × 1 kg (5 kg)
• 
  Pizza in Teglia alla Romana

  65%·Up to 7 × 700 g (4.9 kg)
• 
  Pinsa Romana

  80%·Up to 20 × 250 g (5 kg)
• 
  Ciabatta

  78%·Up to 12 × 400 g (4.8 kg)
• 
  Sourdough Boule

  75%·Up to 5 × 900 g (4.5 kg)
• 
  Pizza Fritta

  60%·Up to 31 × 160 g (5 kg)
• 
  Thin-Crust Pizza

  71%·Up to 18 × 275 g (5 kg)
• 
  Brazilian Thin-Crust Pizza

  50%·Up to 14 × 250 g (3.5 kg)
• 
  Deep-Dish Pizza

  59%·Up to 18 × 230 g (4.1 kg)
• 
  Modern Napoletana

  62%·Up to 20 × 250 g (5 kg)
• 
  Artisan Pizza with Poolish

  72%·Up to 13 × 360 g (4.7 kg)
• 
  Focaccia with Poolish and Levain

  81%·Up to 5 × 1 kg (5 kg)
• 
  New York Square Pizza

  75%·Up to 7 × 700 g (4.9 kg)