Pizza Making Forum

General Topics => Pizza Making Equipment => Prep Equipment => Topic started by: marceld on November 03, 2005, 12:20:47 AM

Title: Weighing "Scale" sought
Post by: marceld on November 03, 2005, 12:20:47 AM

(M) I lean strongly in the direction of weight for proportioning any food recipe. I have a cheap 1 Lb. limit scale and think I would be better off with one that can measure at least two pounds. If you can recommend a few I would be grateful.

(M) One of the reasons I favor weight over volume is the consistency of product that European bakers produce. Those bakers typically use the metric system which is an advantage even for volume, but we in the United States typically don't use the metric system.

(M) Thanks for any recommendations you can advance.


Title: Re: Weighing "Scale" sought
Post by: Pete-zza on November 03, 2005, 06:38:49 AM

You may want to take a look at the following threads:,903.msg8224.html#msg8224,1741.msg15872.html#msg15872,1003.msg8945.html#msg8945
The last thread is directed to a specialty digital scale (Frieling AccuBalance) that can be used to weigh small quantities of lightweight ingredients, such as yeast, salt, sugar, etc. These items are difficult to weigh on most digital scales, even very good ones. A unit like the Frieling unit is not mandatory, just a nice item to have if you some spare cash on hand. Volume measurements are usually good enough for yeast, salt, etc. For your basic ingredients like flour and water, you should get a good digital scale that can weigh several pounds, permit both metric and standard measurements, and have a tare feature. These aspects are discussed in the above links.

Title: Re: Weighing "Scale" sought
Post by: dmun on November 03, 2005, 10:51:54 AM
Have you ever seen a French measuring cup?  It's the silliest thing you ever saw.  It has a whole bunch of scales around the cup showing the weights of various ingredients.  If they are going to measure the volumes of stuff, why don't they express their recipes in volumes?  Particularly when important things like flour vary widely in moisture content, and therefore weight?
Post by: marceld on November 03, 2005, 11:05:59 AM

(M) Thanks Peter for all the references. :)  I probably should have done a Search on this site for "Scale"  :-[

(M) I read all of your referenced posts but could not find a definition of "Tare".  ??? Here is one to consider for the Glossary:

(M)   "TARE" defined:

  "1. The weight of a container or wrapper that is deducted from the gross weight to obtain net weight.
   2. A deduction from gross weight made to allow for the weight of a container.
   3. Chemistry. A counterbalance, especially an empty vessel used to counterbalance the weight of a similar container."

(M) Now back to all those URLs for a closer review.