1/4 Ingredient Calculations

Ingredient Calculations
The ingredients are calculated as a percentage of the flour weight.

The flour is 100% of the recipe being the main ingredient of bread; the recipe formula shows the percentage of all other ingredients.

Therefore if the flour weight is 2.975 and the salt is 1% then the weight of salt would be calculated by: 2.975 x 1 % 0.02975, Round this figure to .030, Salt weight is: (30g) .030

Calculate the following ingredient percentages into actual weight AND EYF for the following 3 recipes:

*These recipes are all the the nearest point rounded off.

QUESTION 1 –

Hot Cross Buns

Ingredients

Bakers Flour…………..100%........................2.975kg

Salt…………………….1%........................... 0.030kg

Sugar…………………..8%...........................0.240kg

Improver……………….1%..........................0.030kg

Yeast…………………..8%...........................0.240kg

Oil………………………5%.........................0.150kg

Water…………………..55%........................1.650kg

Mixed Spice……………4%..........................0.120kg

Currants…………………25%......................0.750kg

Sultanas…………………35%........................1.050kg

Total Dough Weight……7.200kg
EYF…………………2.42


White Bread Dough

Ingredients

Bakers Flour…………..100%........................4.000kg

Salt…………………….2%........................... 0.080kg

Improver……………….1%..........................0.040kg

Yeast…………………..2%...........................0.080kg

Oil………………………1%.........................0.040kg

Water…………………..60%........................2.400kg

Total Dough Weight……6.640kg
EYF…………………1.66

Wholemeal Bread Dough

Ingredients

Wholemeal Flour…………..100%...............12.000kg

Salt…………………….2%........................... 0.240kg

Improver……………….1%..........................0.120kg

Gluten…………………..3%.........................0.360kg

Yeast…………………..3%...........................0.360kg

Oil………………………1%.........................0.120kg

Water…………………..70%........................8.400kg

Total Dough Weight……21.600kg
EYF…………………1.80