I did some calculations and used the expanded dough calculator at http://www.pizzamaking.com/expanded_calculator.html
to come up with the dough formulation set forth below.
By way of background and explanation of what I did, you will note that I took the salt and the xanthan gum (the Bob's Red Mill brand) to the 2% maximum and the Leavening (the GdL and the Arm & Hammer baking soda combined) to 1.9%, or just shy of the 2% maximum. I used a ratio of about 2.2:1 for the GdL and the baking soda. The amount of sugar was established to be roughly equivalent from a sweetness standpoint to a combination of table sugar and dextrose. For the shortening, I used Crisco vegetable shortening as a proxy for the commercial/industrial shortening that Pillsbury uses, mainly because the Crisco product has the right Total Fat and Sat Fat profile.
In order to determine how much of the Hodgson Mill VWG to add to the Pillsbury bleached all-purpose flour to raise the protein content of the Pillsbury flour (assumed to be 11%) to 11.5%, I used the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
. The amount of VWG came to about 0.90%, so it is below the 2% threshhold.
You will also note that I used a bowl residue compensation of 1.5%. That was done to increase the total dough weight by 1.5% to compensate for minor dough losses during preparation of the dough. When the dough has been made, you should reduce its weight to 390 grams by trimming off (on the scale) anything in excess of 390 grams. In order to come up with the final formatting of the dough formulation, I modified the output of the expanded dough calculating tool to reflect what I did (including using one of the unused entry boxes as a proxy for the xanthan gum). This is what I ended up with:
|Flour/VWG Blend* (100%):|
Bob's Red Mill Xanthan Gum (2%):
Crisco Vegetable Shortening (5.4%):
Arm & Hammer Baking Soda (0.6%):
Glucono-delta Lactone (GdL) (1.3%):
|226.07 g | 7.97 oz | 0.5 lbs|
124.34 g | 4.39 oz | 0.27 lbs
4.52 g | 0.16 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
19.89 g | 0.7 oz | 0.04 lbs | 4.99 tsp | 1.66 tbsp
4.52 g | 0.16 oz | 0.01 lbs | 1.51 tsp
12.21 g | 0.43 oz | 0.03 lbs | 3.4 tsp | 1.2 tbsp
1.36 g | 0.05 oz | 0 lbs | 0.28 tsp
2.94 g | 0.1 oz | 0.01 lbs | 0.59 tsp
395.85 g | 13.96 oz | 0.87 lbs | TF = N/A
*The Flour/VWG Blend comprises 224.1 grams (7.90 ounces) of Pillsbury bleached all-purpose flour and 2 grams (0.68 teaspoon) of Hodgson Mill VWG
Note: The final dough weight (trimmed) should be 390 grams; bowl residue compensation = 1.5%
As an aside, if you are wondering whether the ingredients listed as being 2% or less have to be listed by order of predominance, the answer is no:The US Code of Federal Regulations (21 CFR 101.4) states that ingredients must be listed in descending order of predominance based on weight. The following exception is made in 21 CFR 101.4(2):
The descending order of predominance requirements of paragraph (a)(1) of this section do not apply to ingredients present in amounts of 2 percent or less by weight when a listing of these ingredients is placed at the end of the ingredient statement following an appropriate quantifying statement, e.g., "Contains __ percent or less of _" or "Less than _ percent of __." The blank percentage within the quantifying statement shall be filled in with a threshold level of 2 percent, or, if desired, 1.5 percent, 1.0 percent, or 0.5 percent, as appropriate. No ingredient to which the quantifying phrase applies may be present in an amount greater than the stated threshold.
Thus, each ingredient is 2% or less of the total weight. They are also exempt from the order by weight requirement. The manufacturer is free to order the subset of < 2% ingredients however they please.
Source: 21 CFR 101.4