Olive oil at 3 percent will be 50 X 3, then press the percent key and you’ll have 1.5 pounds of olive oil. If you need to convert this to ounces, just multiply it by 16 (the number of ounces in a pound) 0.875 X 16 = 14 ounces.įor the next ingredient, sugar at 2 percent will look like this: 50 X 2, press the percent key, and you’ll see the answer is 1 pound of sugar. In this case it will be 0.875 pounds of salt. You will be able to read the amount of salt to add in the display window. To determine the amount of salt to use, press in 50 X 1.75, and then press the “percent” key. Now we will turn to our handy calculator for a little assistance. So we elect to use 50 pounds of flour, which is equal to 100 percent. The first thing to do is to ask yourself how much flour do I want to use? Or better put, how much flour will my mixer handle? Let’s say we have a mixer than can safely mix doughs based on up to 50-pounds of flour in the mixer. Let’s say we want to determine the ingredient amounts to use for the following dough formula: Do not include any other types of flour, such as soy flour, or corn flour, in the total flour weight. Or, if a formula contains vital wheat gluten, the gluten weight will be added to the weight of the flour to arrive at the total flour weight. For example, if a dough formula contains both white (pizza flour) and a whole-wheat flour, the total weight of the two flours will equal the total flour weight. With baker’s percent, all ingredient amounts are expressed as a percentage of the total weight of the wheat flour contained in the formula/recipe, and the total flour weight is always given as 100 percent.
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