Resizing a formula

Avitulalev

Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book.

The formula yield 5080 gr. I want to make 700 gr. I know how to resize a formula without sponge. How do I calculate with...can some do it for me, please...so I can see the final formula. I am ssssooo confused!!!!!!!!

 

Formula                                   Weight                            Yeast Sponge                   Final Dough

 

Strong Flour                             2 kg     100%                   480 g                                 1.54 g

Salt                                          40 g      2%                                                                 40 g

Yeast                                       80 g      4%                       8 g                                     72 g

Sugar                                      440 g     22%                                                               440 g

Butter                                      700 g     35%                                                               700 g

Eggs                                       640 g     32%                                                               640 g

Milk                                         640 g      32%                   290 g                                   340 g

Raisins                                   400 g     20%                                                                400 g

Schnapps                               60 g       3%                                                                  60 g

Orange Flower water             80 g       4%                                                                  80 g

Ascorbic acid                         (20 mg)  (10 ppm)                                                       (50 mg)

YEAST SPONGE                                                          778 g                                    778 g

TOTAL DOUGH WEIGHT                                                                                          5.08 kg

Almonds (not in dough)         120 g      6%                                                                 120 g

 

Resizing a formula with a sponge...just can't get it.

Thanks, frustrated baker

Category: 
Sourdough Baking
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Replies

cvcolomb 2011 February 22

Hello,

So the recipe makes 5080 g, you want to make 700 g. The conversion factor you'd need is then 700 / 5080 or .1378 

Thus, to convert the amount of Sugar listed (440) you'd do 440 x .1378 = 60.6 G, which I'd round to 61 of course.

Do the same for the Sponge. The recipe says 778g of Sponge, 778 x .1378 = 107  the amount you'll need for your 700g recipe.  You'll use the same ration in each ingrediante of the sponge, notice :

(Flour) 480 x .1378 + (Yeast) 8 x .1378 + (Milk) 290 x .1378 = 66 + 1 + 40 = 107

 

As a final bit of advice, buy a Windows Phone 7 since I'm writing a MasterBaker application to store recipes and do exactly this kind of calculation on the fly ;-]

 

cc

martynwilliams 2011 February 27

[quote=Avitulalev]

Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book.

The formula yield 5080 gr. I want to make 700 gr. I know how to resize a formula without sponge. How do I calculate with...can some do it for me, please...so I can see the final formula. I am ssssooo confused!!!!!!!!

 

Resizing a formula with a sponge...just can't get it.

Thanks, frustrated baker

[/quote]

The BakersPc application on the IPod / Iphone allows you to input this receipe into the application and resize it based on your requirements.  

It also helps with temperature calculations for flour, preferment and  water, simply input flour and preferment temps and it works out what the water temp needs to be.

If you get it, make sure you put your iPod / Iphone in a ziploc bag when using it on your bench.

I never bake without it now.

 

http://wilhelm.com/BakersPc/

 

Martyn

 

 

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