Because of the wide variety of ingredients used in baked goods, each of which has a different nature and function, as well as a different amount of each, it is important that we all master baking calculations.

The baking percentage is a specialized percentage in the baking industry, which is based on the weight of the flour to deduce the proportion of other ingredients. It is different from the actual percentage that we generally use. In actual percentage, the total percentage is 100% whereas in baking percentage, then the flour in the recipe is always 100% and it is more than 100% of the total percentage.

I. Baking Percentage vs Actual Percentage

Original? Ingredients? Weight? Weight Baked Percentage? Actual Percentage?

Flour? Flour?300g10056.72?

Salt? Salt?6?2?1.2?

Leaven? mother?9?3?1.7?

Clean water?186?1.2?

Water?186?1.2?

Water? Water?186?6235.6?

Sand? Sugar?12?4?2.3?

Oil? Fats?93?1.7?

Total? Amount?522174?±100?

II. Baking Calculation Formula

1), Actual Percentage=Baking %*100%/Total % of Recipe

2), Baking Percentage=Actual Percentage*100%/Actual % of Flour

3), Baking Percentage=Weight of Ingredients*100%/Weight of Flour

4) Ingredient weight=Flour weight*Ingredient baking%/100%

5), Actual percentage=Ingredient weight*100%/Total recipe ingredients

6), Flour weight=Dough weight*100%/Total baking%

7), Total product=Product loaf weight*Quantity

8), Total dough=Total product/[(100% -fermentation loss)*(100-baking loss)]

9), flour weight = some ingredient weight * 100% / some ingredient baking %

10), fermentation loss % = (weight of the dough before fermentation - the weight of the dough after fermentation)/the weight of the dough before fermentation

11), baking loss = (weight of the fermented dough - the total weight of the finished dough)/the total weight of the dough after fermentation weight

The above is the calculation of materials and production, in actual production we will also encounter problems in temperature control, the following in the calculation of ice and other methods are introduced:

1), the optimal temperature of the water = the required temperature of the dough * 3 (such as the secondary law for 4) - (room temperature + sugar temperature + friction temperature)

2). Friction rise = mixing dough temperature * 3 (such as the secondary law of 4) - (room temperature + powder temperature + water temperature)

3), the amount of ice = the total amount of water * (tap water - practical water temperature) / (80 + tap water temperature)

4), the final amount of ice = the total amount of water - the amount of ice

Mastering the ratio, you later increase or decrease the number of portions, you will not be You can also use this ratio if you want to create new varieties.