![]() ![]() Divide the total dough weight (525 ounces) by 1.63 to find the total flour weight needed to make a dough weighing 525-ounces. u If you have an order for 30 large pizzas tomorrow, and your dough weight for each large pizza is 17½ ounces, how much dough would you need to make just for this order? Here is how you do it:ģ0 x 17.5-ounces = 525-ounces of dough will be needed. If I were to increase the dough weight to 40 pounds we would get 1.63 x 40 = 65.2 (call it 65 pounds) of dough. If we are using 35 pounds of flour we will get 1.63 x 35 = 57.05 (call it 57 pounds) of dough. ![]() How much dough will this formula make? To answer that question just multiply the flour weight by 1.63. Divide this by 100 and you get 1.63625 (call it 1.63). If you add up all of the percentages, in the example formula above, we get 163.625 percent. Here are a couple of neat things that you can use baker’s percent for: Then divide each ingredient weight by the flour weight and multiply by 100 to get the baker’s percent for each of the ingredients. If you already know the ingredient weights and you want to put the formula into baker’s percent, start out by putting 100 percent next to the flour weight. To manipulate the size of your dough, simply plug in the new flour weight and repeat the above calculator entries. Remember, the ingredient weight will be in the same weight units that the flour weight is expressed in. To find the amount of each ingredient, using your handy calculator enter the flour weight X the ingredient percent and press the “%” key, then read the ingredient weight in the display window. Let’s say we want to use 35 pounds of flour. ![]()
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