1. Change the total percentage to decimal form by moving the decimal point two places to the left.
2. Divide the desired yield by this decimal figure to get the weight of flour.
3. If necessary, round off this number to the next highest figure. This will allow for losses in mixing, makeup, and panning, and it will make calculations easier.
Use the weight of flour and remaining ingredient percentages to calculate the weights of the other ingredients, as in the previous procedure.
Example:In the previous sample cake formula, how much flour is needed if you require 6 pounds (3000 grams) of cake batter? 6 lb = 96 oz 377.5% = 3.775 96 oz - 3.775 = 25.43 oz or, rounded off, 26 oz (1 lb 10 oz) 3000 g - 3.775 = 794.7 g or, rounded off, 800 g
Clearly, the percentage system we have been discussing is used only when flour is a major ingredient, as in breads, cakes, and cookies. For these formulas,we use a written format different from our regular recipe format in this book.
In these formulas, the indicated yield is the total weight of the ingredients.This figure indicates the weight of the batter or dough. It is the figure we need to know for the purpose of scaling the dough or batter into loaves or pans.The finished weight of the baked goods will be less because moisture is lost during baking.
Also, please note that all yields, including percentage totals, are rounded off to the next lower whole number.This eliminates unimportant fractions and makes reading and calculating easier.
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