1/2 Expected Yield Factor

Expected Yield Factor (EYF) is determined by adding the proportion of each ingredient relative to the amount of flour required to make the dough. For example: Add all numbers in the % column of a dough recipe to give a total percentage or EYF. The following are 5 doughs and their EYFs as recored from the recipe book.

White Dough

Bakers Flour- 100%

Salt-2%

Improver-1%

Yeast-2%

Vegetable Oil-1%

Water-60%

EYF= 1.66

Therefore the EYF of 1.66 was discovered by calculating 100+2+1+2+1+60 which equalled 166, but a decimal point is placed after the first decimal as this gives the true flour weight. This method of calculating the EYF has been used in the other 4 recipes.

Sweet White Dough

Bakers Flour- 100%

Salt-2%

Improver-1%

Yeast-8%

Sugar-8%

Vegetable Oil-5%

Water-55%

EYF=1.79

Wholemeal Dough

100% Wholemeal Flour- 100%
Salt-2%
Improver-1%
Yeast-3%
Vegetable Oil-1%
Water-72%

EYF=1.79

Country Grain Dough

Bakers Flour-75%

Country Grain Mix-25%

Salt-2%

Improver-1%

Gluten-2%

Vegetable Oil-1%

Yeast-3%

Water-57%

EYF=1.66

High Fibre Low-G.I Dough

Bakers Flour-75%

Lo-Gi Concentrate-25%

Salt-2%

Improver-1%

Yeast-2%

Water-65%

EYF=1.70