1/3 Calculating Flour Weight

The flour weight is the weight of the flour component of the dough.This is calculated by dividing the total dough weight (TDW) by the Expected Yield Factor (EYF).

(TDW) ÷ (EYF) = Flour Weight

Note: Alternatively to calculate the yield (TDW) from the flour weight “how much dough can I get from the flour weight” multiply the Flour Weight by the expected yield factor.

The following are 5 doughs including the EYF, TDW and Flour Weight.

White Dough
Bakers Flour- 100%.....5.000kg
Salt-2%...........................0.100kg
Improver-1%.................0.050kg
Yeast-2%........................0.100kg
Vegetable Oil-1%...........0.050kg
Water-60%....................3.000kg
EYF= 1.66......................Total Weight=8.300

Therefore the total dough weight was recorded by adding 5.000, 0.100, 0.050, 0.100, 0.050 and 3.000 equalling 8.300 as the total weight.
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 and total weight has been used in the other 4 recipes.

Therefore by using the formula:

(TDW) ÷ (EYF) = Flour Weight
(8.300) ÷ (1.66)=5 kg of flour needed for the above recipe
we determine the flour weight of a White dough, and encordingly:
5 x 1.66= 8.3
to calculate the yield (TDW) from the flour weight “how much dough can I get from the flour weight” the formula, Flour weight x EYF was used. This has been the method used to determine the other 4 recipes recorded below.



Sweet White Dough
Bakers Flour- 100%......5.000kg
Salt-2%............................0.100kg
Improver-1%..................0.050kg
Yeast-8%.........................0.400kg
Sugar-8%.........................0.400kg
Vegetable Oil-5%............0.250kg
Water-55%......................2.750kg
EYF=1.79........................Total Weight= 8.950

(TDW) ÷ (EYF) = Flour Weight
(8.950)÷(1.79)= 5 kg of flour needed for the above recipe.


Wholemeal Dough
100% Wholemeal Flour- 100%.......2.000kg
Salt-2%...............................................0.040kg
Improver-1%....................................0.020kg
Yeast-3%...........................................0.060kg
Vegetable Oil-1%..............................0.020kg
Water-72%.........................................1.440kg
EYF=1.79...........................................Total Weight=3.580

(TDW) ÷ (EYF) = Flour Weight
(3.580)÷(1.79)=2kg of wholemeal flour needed for the above recipe

Country Grain Dough
Bakers Flour-75%.....................1.500kg
Country Grain Mix-25%.........0.500kg
Salt-2%......................................0.040kg
Improver-1%............................0.020kg
Gluten-2%.................................0.040kg
Vegetable Oil-1%......................0.020kg
Yeast-3%...................................0.060kg
Water-57%................................1.140kg
EYF=1.66..................................Total Weight=3.320kg

(TDW) ÷ (EYF) = Flour Weight
(3.320)÷(1.66)=2kg, but 0.0500kg of this is Country grain mix, so therefore only 1.500kg of flour is needed for the above recipe. This was done by subtracting 0.500 from 2.000 equalling 1.500.

High Fibre Low-G.I Dough
Bakers Flour-75%...................0.750kg
Lo-Gi Concentrate-25%........0.250kg
Salt-2%....................................0.020kg
Improver-1%..........................0.010kg
Yeast-2%.................................0.020kg
Water-65%..............................0.650kg
EYF=1.70................................Total weight=1.700kg

(TDW) ÷ (EYF) = Flour Weight
(1.700)÷(1.70)=1kg, but 0.250kg kg of this is Lo-gi concentrate, so therefore we subtract 0.250 from 1kg which equals 0.750 of flour needed for the above recipe.