Author Topic: Recalculate dough recipe  (Read 193 times)

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Offline eljerry

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  • Posts: 1
Recalculate dough recipe
« on: February 11, 2012, 11:52:44 AM »
My name is chief and I own pizzeria in cal. I wish to recaculate my dough formula from a 29.5 pound bag of four to a 50 pound bag of flour. Help would be greatly appreciated thank you.


parallei

  • Guest
Re: Recalculate dough recipe
« Reply #1 on: February 11, 2012, 12:04:25 PM »
Chief,

If you want keep the same percentages (by weight) of all the ingredients in your larger volume batch, just multiply all the weights in the original smaller formula by 50/29.5 or 1.695.  You could also look at the dough calculator here:

http://www.pizzamaking.com/expanded_calculator.html

and read this:

http://www.pizzamaking.com/forum/index.php/topic,5025.msg42542.html#msg42542



 

pizzapan