3/1 Weigh Ingredients

Dough 1

800g Blocks-48…………..38.4kg
800g Tin Vienna-6……….4.8kg
800g High Tin-6………….4.8kg
550g Cob-6……………….3.3kg
550g Vienna-10…………..5.5kg
550g Pipe-3………………1.65kg
450g Stick-5……………….2.25kg
400g Tin Vienna-6………..2.4kg
400g Flour-6………………2.4kg
400g Block-6………………2.4kg

Therefore the sum of the kilogram column on the right is 67.9kg, therefore dough 1s total needed weight is 67.9kg. But a 70 kg (5 Flour bags at 12.5kg and 7.5kg of flour) dough will be used to produce the above products.
So therefore the recipe will be…


Dough 1 Recipe

Bakers Flour…100%............70kg
Salt………………….2%................1.40kg
Improver……………1%...............0.70kg
CanolaOil…………..1%.............0.70kg
Yeast……………….2%................1.40kg
Water………………..60%..............42kg

EYF…………………1.66
Total Dough Weight………116.2kg


Dough 2

800g Blocks-48………………..38.4kg
800g Flour-21………………….16.8kg
80g Knot-90……………………7.2kg
80g Hamburger Roll-30………2.4kg
80g Round-90………………….7.2kg
80g Long-60…………………….4.8kg
80g Bap-30………………………2.4kg
40g Table Roll-30……………….1.2kg
40g Dinner-60……………………2.4kg

Therefore the sum of the kilogram column on the right is 82.8kg, therefore the total needed weight is 82.8kg for dough 2. But an 85 kg(6 Bags of flour at 12.5kg and 10kg of flour) dough will be used to produce the above products.

Dough 2 Recipe

Bakers Flour………100%............85kg
Salt………………….2%................1.70kg
Improver……………1%...............0.85kg
CanolaOil…………..1%.............0.85kg
Yeast……………….2%................1.70kg
Water………………..60%..............51kg

EYF…………………1.66
Total Dough Weight………141.1kg



Dough 3

800g Blocks-48………..38.4kg
800g Flour-24…………..19.2kg
800g Tin Vienna-3………2.4kg
800g High Tin-3………….2.4kg
550g Pipe-3………….1.65kg
450g Stick-5………….2.25kg
400g Block-3…………1.2kg
80g Long-60………….4.8kg
40g Table Roll-30…….1.2kg
40g Dinner-30…………1.2kg

Therefore the sum of the kilogram column on the right is 74.7kg. Therefore dough 3 total weight needed is 74.7kg, But a 75 kg (6 flour bags at 12.5kg per bag) dough will be used to produce the above products.

Dough 3 Recipe

Bakers Flour………100%............75kg
Salt………………….2%................1.50kg
Improver……………1%...............0.75kg
Canola Oil…………..1%.............0.75kg
Yeast……………….2%................1.50kg
Water………………..60%..............45kg

EYF…………………1.66
Total Dough Weight………124.5kg



Why it is important to correctly calculate and weigh ingredients?

Since most bread is made up of only four basic ingredients, flour, water, salt and yeast, it is small changes in the way the ingredients are combined that makes one loaf different from the other. Differences in flavour can come from varying fermentation times, ingredient weights and flour combinations. Differences in appearance can come from shaping, baking, and variations of water levels and ingredient percentages and calculations.

Each ingredient in a formula, including the liquids, is measured by weight. By using weight, the amounts of various ingredients can be directly compared to each other. The reason it is important to weigh flour is that the texture of various flours and the degree to which they are compacted affect how much or how little space they may take up. Weighing flour leaves less room for error when weighing the other ingredients. Flour is the main ingredient in the baker’s percentage, and as such is considered 100% of the recipe, from the percentage of flour a baker can determine the correct calculations and weight of the other ingredients to be added into the recipe to create a perfect dough.

Correctly calculating flour weight allows a baker to resize a recipe easily in accordance with other ingredients. This determines how much salt, improver; yeast etc. needs to be mixed into the dough, by doing so this helps to balance a dough and also falls into accordance of getting a correct yield. Also taking into account the desired amount of water needed to be mixed within the dough, thus creating absorption of water into the flour. For example, water is necessary for making bread, too much water causes a dough to be slack, and too less water causes a dough to be tight.

In conclusion simply it’s important to calculate and weigh doughs correctly because if one thing is calculated or weighed incorrectly it will affect the dough in mixing and through the moulding and proofing stages of development, all the way to when the product is baked, therefore the final product will not be standard.

Reasons why it is important to Calculate and Weigh Ingredients……

• To reduce the amount of wastage
• Correct dough development
• To get correct Yeild
• To gain correct water levels for absorption of ingredients
• Correct calculations inaccordance with other ingredients
• To not upset the doughs balance
• To much or too little of ingredients will have an adversed affect on the final outcome
• Can have a detrimental effect on the loaf, i.e fermentaion time and baking times
• The final products aroma, softness, colour, volume, flavour, smell, oven spring, crust character, shape and texture are influenced by the ingredients.