Author Topic: Thickness factor vs dough weight  (Read 797 times)

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Offline mkevenson

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Thickness factor vs dough weight
« on: August 26, 2012, 01:05:03 PM »
I am getting a huge difference in amounts of all ingredients using these 2 methods.   It appears to be a misplaced decimal . but where?


Dough Weight from Expanded Dough Calculation tool:

desired weight per ball: 300g
desired balls: 1
desired hydration:58%
yeast ADY 0.6%
salt, kosher 1.7%
sugar 2.1%
bowl residue comp 1.9%

Flour (100%):
Water (58%):
ADY (0.6%):
Salt (1.7%):
Sugar (2.1%):
Total (162.4%):
188.24 g  |  6.64 oz | 0.41 lbs
109.18 g  |  3.85 oz | 0.24 lbs
1.13 g | 0.04 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
3.2 g | 0.11 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
3.95 g | 0.14 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
305.7 g | 10.78 oz | 0.67 lbs | TF = N/A

Thickness Factor from Expanded Dough Calculation Tool

Thickness factor:1
# of balls: 1
Pizza size: 12"
hydration: 58%
yeast 0.6%
salt: 1.7%
sugar:2.1%
Bowl res comp:1.9%

Flour (100%):
Water (58%):
ADY (0.6%):
Salt (1.7%):
Sugar (2.1%):
Total (162.4%):
2011.84 g  |  70.96 oz | 4.44 lbs
1166.87 g  |  41.16 oz | 2.57 lbs
12.07 g | 0.43 oz | 0.03 lbs | 3.19 tsp | 1.06 tbsp
34.2 g | 1.21 oz | 0.08 lbs | 10.06 tsp | 3.35 tbsp
42.25 g | 1.49 oz | 0.09 lbs | 10.6 tsp | 3.53 tbsp
3267.23 g | 115.25 oz | 7.2 lbs | TF = 1.019

Thanks in advance for your observations.
I am using this formula only as a demo of this problem in amounts of ingredients.

Mark

« Last Edit: August 26, 2012, 01:13:40 PM by mkevenson »
"Gettin' better all the time" Beatles


Offline bfguilford

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Re: Thickness factor vs dough weight
« Reply #1 on: August 26, 2012, 01:20:39 PM »
It's definitely a misplaced decimal (on your part :)). You put in "1" as your thickness factor. You probably want something less than .1 for a NY style.
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline mkevenson

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Re: Thickness factor vs dough weight
« Reply #2 on: August 26, 2012, 01:45:56 PM »
It's definitely a misplaced decimal (on your part :)). You put in "1" as your thickness factor. You probably want something less than .1 for a NY style.

I knew sharper minds would prevail. Looking at my last formula with a thickness factor of 0.09, AH, just another wrinkle in life's adventure.

Thanks so much for pointing this out.

Mark
"Gettin' better all the time" Beatles

Offline bfguilford

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Re: Thickness factor vs dough weight
« Reply #3 on: August 26, 2012, 01:54:29 PM »
You're welcome, Mark.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.


 

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