Knowing of your interest in trying out an MM clone dough using the Domino Granulated Evaporated Cane Juice Syrup ("Syrup") with some blackstrap molasses, I took a stab at such a formulation (MM#8, 1.0). It is presented below, along with the relevant metrics. The MM#8 clone dough formulation is a modification of the MM#7 clone dough formulation that has served you so well. For purposes of this exercise, I used the Nutrition Facts for the Plantation brand of blackstrap molasses (http://www.alliedoldenglish.com/plantation.php?flavor=blackstrap
), on the assumption that all blackstrap molasses products will be quite similar. For the mono- and disaccharide numbers that I use to do sucrose equivalency calculations, I assumed the generic percents for those sugars. I also assumed the same water content for the blackstrap molasses as regular molasses, which is around 21%. I would need more detailed specs to zero in on these numbers. Likewise, for the ash content of the blackstrap molasses. The ash content is related to the color and taste of the molasses.
First, a few comments about the Syrup. As the spec sheet states, it is 98.5% sucrose. That means that the Syrup will be very sweet on the palate. The solids come to 67-68%. This suggest that the water content of the Syrup is 32-33% (for my purposes, I used 32%). The ash content of the Syrup is 0.25%. That suggests a light color. By way of comparison, the Steen's 100% Pure Cane Syrup has an ash content of 1.5 +/- 0.5%. For blackstrap molasses, I would estimate an ash content that may be 6% or more. From the photos I have seen of the Syrup and Steen's products, the Steen's is noticeably darker than the Syrup. As I was working on the new Syrup MM#8 clone dough formulation, it dawned on me that by combining the Syrup with blackstrap molasses, you are effectively making a brown sugar but in liquid form. What I don't know and can't say is what the final color of the dough and finished crust will be using the particular combination and values of the Syrup and blackstrap molasses as set forth in the MM#8 clone dough formulation below.
The Syrup MM#8 clone formulation presented below satisfies all of the criteria for an MM clone dough. The total water content of the dough (hydration calculation) is around 40%, as before. The "adjusted" hydration that takes into account the water content of the Syrup and the blackstrap molasses is 52.84%. The "effective" hydration that also takes the oil into account is 55.3%. I attempted a "sucrose equivalency" test and came up with a sucrose equivalency value of 6.72%. In my opinion, that is a value that should manifest itself as sweetness on the palate. The "sugars" and "carbohydrates" for the Syrup MM#8 dough formulation are in line with my interpretation of the MM Nutrition Facts. The "carbohydrates" are bit shy of the number I normally shoot for but it would have taken a lot more work to find the "perfect" combination of formula hydration and the amounts (percents) of the Syrup and blackstrap molasses where everything would fall exactly in line. For the flour, I assumed a high-gluten flour with a protein content of 14.2%. I don't think that it should really matter which brand of high-gluten flour to use, including bromated flours.
If you decide to try the Syrup MM#8 clone dough formulation presented below, you may have to tweak the formula hydration and also the amount of blackstap molasses to achieve the same color as Bob, the MM dough you have saved. As I have mentioned before, products like the Syrup and molasses have components that vary within a range. That can alter the amounts and performance of those products, although I suspect that these variations are not material. To the extent that you tweak the formula hydration and the amount of the blackstrap molasses to achieve a dough and crust color similar to the real MM product, you will want to note the changes in case there is a next time. I assume you will also use a bowl residue compensation.Golden Granulated Evaporated Cane Juice Syrup/Blackstrap Molasses MM Clone Dough Formulation (MM#8, 1.0)
|High-Gluten Flour (14.2%) (100%):|
Spring Water (49.7%):
Vegetable (Soybean) Oil (2.46%):
Blackstrap Molasses (3.5%):
|313.42 g | 11.06 oz | 0.69 lbs|
155.77 g | 5.49 oz | 0.34 lbs
1.88 g | 0.07 oz | 0 lbs | 0.62 tsp | 0.21 tbsp
4.7 g | 0.17 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
7.71 g | 0.27 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
23.51 g | 0.83 oz | 0.05 lbs
10.97 g | 0.39 oz | 0.02 lbs
517.95 g | 18.27 oz | 1.14 lbs | TF = 0.118684
* Sugar/Syrup = Domino Golden Granulated Evaporated Cane Juice Syrup
Note: The amount of dough is for a single 14" pizza using a dough ball weight of 18.27 ounces (517.95 grams); nominal thickness factor = 0.118684; no bowl residue compensation. Metrics
Total water content of the dough as a percent of the total dough ball weight = about 40%
"Adjusted" hydration = 52.84%
"Effective" hydration = 55.3%
"Sucrose equivalency" = 6.72%