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    Baguette Recipe Bakers Percentage %

    Uploaded by

    aatang18
    1. The document provides three bread recipes - for baguette, whole wheat ciabatta, and bagel - in their original formats and asks to convert them to baker's percentage formats to help the bakery staff scale the recipes up and down more easily. 2. Baker's percentage format expresses ingredients as a percentage of the total flour weight, making recipes easier to adjust while maintaining ingredient ratios. 3. The bakery owner has purchased a new larger spiral mixer and asks to calculate its friction factor based on measuring the temperature change of a dummy dough mixed in the new mixer, using the provided formula and temperatures.

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    Baguette Recipe Bakers Percentage %

    Uploaded by

    aatang18
    43 views2 pages
    1. The document provides three bread recipes - for baguette, whole wheat ciabatta, and bagel - in their original formats and asks to convert them to baker's percentage formats to help the bakery staff scale the recipes up and down more easily. 2. Baker's percentage format expresses ingredients as a percentage of the total flour weight, making recipes easier to adjust while maintaining ingredient ratios. 3. The bakery owner has purchased a new larger spiral mixer and asks to calculate its friction factor based on measuring the temperature change of a dummy dough mixed in the new mixer, using the provided formula and temperatures.

    Original Title

    Bread Calculation

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    1. The document provides three bread recipes - for baguette, whole wheat ciabatta, and bagel - in their original formats and asks to convert them to baker's percentage formats to help the bakery staff scale the recipes up and down more easily. 2. Baker's percentage format expresses ingredients as a percentage of the total flour weight, making recipes easier to adjust while maintaining ingredient ratios. 3. The bakery owner has purchased a new larger spiral mixer and asks to calculate its friction factor based on measuring the temperature change of a dummy dough mixed in the new mixer, using the provided formula and temperatures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    43 views2 pages

    Baguette Recipe Bakers Percentage %

    Uploaded by

    aatang18
    1. The document provides three bread recipes - for baguette, whole wheat ciabatta, and bagel - in their original formats and asks to convert them to baker's percentage formats to help the bakery staff scale the recipes up and down more easily. 2. Baker's percentage format expresses ingredients as a percentage of the total flour weight, making recipes easier to adjust while maintaining ingredient ratios. 3. The bakery owner has purchased a new larger spiral mixer and asks to calculate its friction factor based on measuring the temperature change of a dummy dough mixed in the new mixer, using the provided formula and temperatures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    1. Below are several bread recipes of ABC Bakery.

    Many of the staff working at the bakery


    gave comment that they seem to have problems with multiplying or scaling down the bread
    recipes. Assist them in converting the below recipes to Baker’s Percentage Format.
    (6 Marks)

    Baguette Recipe Bakers Percentage %


    [Yield – 8 Pieces]
    500gm Bread Flour
    300gm Water
    10gm Salt
    20gm Sugar
    10gm Yeast

    Whole Wheat Ciabatta Recipe Bakers Percentage %


    [Yield – 8 Pieces]
    100gm Whole wheat Flour
    400gm Bread Flour
    450gm Water
    80gm Olive Oil
    15gm Salt
    10gm Yeast

    Bagel Recipe Bakers Percentage %


    [Yield – 8 Pieces]
    500gm Bread Flour
    10gm Vital Wheat Gluten
    300gm Water
    15gm Salt
    10gm Yeast
    5gm Malt Powder
    5gm Milk Powder
    2. Discuss the advantages of using recipes that is based on Baker’s Percentage format.
    (2 Marks)
    3. Following your advice, the owner have purchased a new larger spiral mixer to aid in the
    speed of bread production in the bakery. You are required to obtain the Friction Factor of the
    new spiral mixer for future references by doing a test with a dummy dough. Calculate what
    is the Friction Factor of the new spiral mixer based on the criteria of the temperature of
    flour, room, water and dummy dough
    in table 1. (Please provide the formula and calculation in your answer) (2 Marks)

    Flour Temperature 24⁰C


    Room Temperature 22⁰C
    Water Temperature 21⁰C
    End of Dummy Dough Temperature 25⁰C
    Table 1:temperature of variables.

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