I'm glad that you are enjoying this thread. For me, it's been like a dozen new revelations a day.
I originally came up with the idea of "sucrose equivalency" as a way of relating the sweetness of molasses to sucrose, or ordinary table sugar. I picked sucrose because pretty much everyone knows what sucrose tastes like and its degree of sweetness. As you may know, ordinary (generic) molasses, such as the Grandma's and Brer Rabbit retail brands of molasses, contains three sugars: sucrose (a disaccharide), fructose (a monosaccharide) and glucose (also a monosaccharide). You can see the percents of each at the bottom of Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,1272.msg31890.html#msg31890
. By using the relative sweetness chart at http://en.wikipedia.org/wiki/File:Relativesweetness.png
, I have tried to convert each of the sugars in molasses to an equivalent amount of sucrose. I found that if the sum of the equivalency values in relation to the amount of flour in a given MM clone dough formulation was somewhere between 6% and 7%, then it was highly likely that the finished crust would be noticeably sweet. As it so happens, that value would pretty much coincide with a dough with about 6-7% sucrose.
More recently, I have not been doing the above calculation because I have been working with products like the Steen's 100% Pure Cane Syrup that are not usually called "molasses" but are deemed to be comparable or equivalent (some do call them molasses). Since I do not have the specs for the Steen's product, and have not been able to get that information from Steen's, and the amounts of the sugars, I have not done sucrose equivalency calculations for that product. Recently, however, I saw from the specs of another molasses product, called Homemaid Molasses, which is a commercial molasses from Domino Specialty Ingredients, that the Homemaid Molasses comprises 29-39% sucrose and 29-39% invert, which is a form of sugar that breaks down into glucose and fructose. I have not yet had a chance to see how those numbers convert to sucrose. The reason for the wide range for the sugars in the Homemaid Molasses is because there are multiple suppliers of the sugars to Domino and the numbers are different for the different suppliers.
Since I came up with the sucrose equivalency test on my own, I have no idea as to its legitimacy. However, I have applied it consistently from one product to another and it seems to work and to be a useful tool. Having used the tool for some time, I now have a general idea as to how much molasses or pure cane syrup is necessary to achieve noticeable sweetness in a finished MM clone crust, so I don't have to run the test each time.
I think our members who have been active in this thread would be most interested in hearing more about the results you have achieved using the information from this thread.