### Author Topic: Italian Dough Calculator online and for Android  (Read 780 times)

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#### sub

• Registered User
• Posts: 565
• Location: Belgium
##### Italian Dough Calculator online and for Android
« on: January 05, 2014, 08:47:14 AM »
Hi guys,

Here is a good dough calculator

http://pizza2calc.altervista.org

#### Mmmph

• Posts: 876
• Location: ILM NC
##### Re: Italian Dough Calculator online and for Android
« Reply #1 on: January 05, 2014, 09:32:24 AM »
Translatable into English, too...Very cool, indeed.
Sono venuto, ho visto, ho mangiato

#### parallei

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• Posts: 404
• Location: Denver
##### Re: Italian Dough Calculator online and for Android
« Reply #2 on: January 05, 2014, 05:42:37 PM »
In the screen shot shown above the recommended Fresh Yeast (CY) as a percentage of flour is 100*.47/727 or 0.065% CY.  This is for 24 hours at 18C.

This is considerably less than the % CY shown here (about .108%):

Craig's: http://www.pizzamaking.com/forum/index.php/topic,26831.msg271398.html#msg271398

I looked at the VPN Recipe:

The VPN recipe (http://www.pizzanapoletana.org/images/file/disciplinare%202008%20UK.pdf) call for "approximately" 100*3/1750 or 0.17% CY @ 25C for approximately 11 hours.  Pizza 2 Calc for the same VPN recipe calls for 100*2.12/1750 = 0.12% CY @ 25C for 11 hours.

For 25C and 11 hours Craig's model (http://www.pizzamaking.com/forum/index.php/topic,26831.msg271398.html#msg271398) indicates 0.125% CY. Both Craig's model and Pizza Calc 2 agree on the VPN Recipe at 25C for about 11 hours.

No conclusions, choose your poison I guess.
« Last Edit: January 05, 2014, 11:07:21 PM by parallei »

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