Kenwood kMix KMX75 Instructions page 13

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Genoese Sponge/
Whisked Sponge
Soufflés
Chocolate Mousse
Eggs sizes used = medium sized (Weight 53 – 63g)
Folding Tool
The folding tool is designed for folding light ingredients into
heavier mixtures for example meringues, mousses, fruit fools,
Genoese sponges, soufflé's, and to fold flour into cake mixes.
Hints and Tips
Important
• It is not to be used with heavy recipes such as dough,
creaming fat and sugar or all in one cake mixes.
• When adding flour to a mix, place it on a sheet of grease
proof paper. Fold the side in to form a spout. Gradually add
the flour to the mix using the fold function.
• Do not use a high speed as a low speed is required to
optimise performance
• The tool is not designed to be used to mix hot ingredients,
allow the ingredients to cool before using the folding tool.
• For best results do not over whisk egg whites or cream the
folding tool will not be able to fold the mixture correctly if
the whisked mix is too firm.
• Do not fold the mixture for too long as the air and the
mix will be too loose. Stop once the mix is sufficiently
incorporated.
• Any unmixed ingredients left on the paddle or sides of the
bowl should be carefully folded in using a spatula.
Whisk
Folding Tool
Whisk
Folding Tool
Whisk
Folding Tool
9
(Max)
9 Eggs
250g Flour
6 Eggs
900g
1.5kg
(Minutes)
Max 4 – 5
Fold 2 – 8
Max 1
Fold 1
Max
2 – 3
Fold