A D V E R T I S E M E N T


Author Topic: i have a recipe having trouble breaking down  (Read 612 times)

0 Members and 1 Guest are viewing this topic.

240chef

  • Guest
i have a recipe having trouble breaking down
« on: January 04, 2018, 06:20:19 PM »
recipe calls for 25#flour
                       7 1/2qrts water 2 cupr sugar 1 cup salt 11 Oz lard 8 oz cake yeast

 trying to break down for 3lbs flour but im messing up somewhere

Offline the1mu

  • Lifetime Member
  • *
  • Posts: 1258
Re: i have a recipe having trouble breaking down
« Reply #1 on: January 04, 2018, 08:42:58 PM »
I didnít spend a lot of time but I think the bakers percent for it are

100% flour
62.6% water
4% sugar
3% salt
2.75% Lard
2% CY


This numbers are really high, so someone should feel free to check my work.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7554
  • Age: 61
  • Location: St. Joseph, MI
Re: i have a recipe having trouble breaking down
« Reply #2 on: January 04, 2018, 11:41:47 PM »
the1muís method is best but if you want a quick check on the numbers you came up with, divide the amout of each ingredient by 8.33 since 25 (flour) divided by 3 (target formula size flour weight) = 8.33. Water, for instance, would be 7.5 qts/8.33= 0.90 qts or about 28.8 oz (volume).
-Tony

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30522
  • Location: Texas
  • Always learning
Re: i have a recipe having trouble breaking down
« Reply #3 on: January 05, 2018, 04:08:06 PM »
Using the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html, and assuming that a quart of water weighs 2.09 pounds, this what I get for the basic recipe:

Flour (100%):
Water (62.7%):
CY (2%):
Salt (2.3625%):
Sugar (3.375%):
Lard (2.75%):
Total (173.1875%):
11340 g  |  400 oz | 25 lbs
7110.18 g  |  250.8 oz | 15.68 lbs
226.8 g | 8 oz | 0.5 lbs |
267.91 g | 9.45 oz | 0.59 lbs | 16 tbsp | 1 cups
382.73 g | 13.5 oz | 0.84 lbs | 32 tbsp | 2 cups
311.85 g | 11 oz | 0.69 lbs | 23.99 tbsp | 1.5 cups
19639.46 g | 692.75 oz | 43.3 lbs | TF = N/A

Using the 8.33 divisor mentioned by Tony, the recipe scaled down to use 3 pounds of flour yields the following:

Flour (100%):
Water (62.7%):
CY (2%):
Salt (2.3625%):
Sugar (3.375%):
Lard (2.75%):
Total (173.1875%):
1360.81 g  |  48 oz | 3 lbs
853.22 g  |  30.1 oz | 1.88 lbs
27.22 g | 0.96 oz | 0.06 lbs |
32.15 g | 1.13 oz | 0.07 lbs | 5.76 tsp | 1.92 tbsp
45.93 g | 1.62 oz | 0.1 lbs | 11.52 tsp | 3.84 tbsp
37.42 g | 1.32 oz | 0.08 lbs | 8.64 tsp | 2.88 tbsp
2356.74 g | 83.13 oz | 5.2 lbs | TF = N/A

In both cases, I assumed that the cake yeast and lard were by weight, not by volume.

Peter

A D V E R T I S E M E N T