BAKING AND BAKING
Bread Formulas and Bread Formula Construction
INTRODUCTION
There has been a great deal of progress in the method used to construct bread formulas, many years ago bread formulas were expressed in pail, bucket or gallon method. Today, formulas are expressed in percentages, and they are referred to as the baker's percentage method. Then the formula is converted to pounds and ounces. The method used to accomplish this will be demonstrated. When expressing formulas in the percentage system, 100 pounds of flour always represent 100 percent. Percentages of all other ingredients are based on the flour. Although it is confusing to most people, it is a very accurate method as you will see. With this method the amount of ingredient necessary to produce a given amount of bread can be calculated right down to pounds and fractions of ounces. The following is an example of a white bread formula using the baler's percentage method:
INGREDIENT
Bread flour 100 percent
Water, variable 60 percent
Yeast, compressed 2 percent
Salt 2 percent
Sugar 5 percent
Shortening 5 percent
Milk, dry, nonfat 6 percent
TOTAL FORMULA PERCENT 180 Total formula percent
Construction of a bread formula to determine the amount of each ingredient to use to produce 500 pounds of bread. Note: Dough losses weight by giving off gasses and moisture and by a small amount of dough that sticks to the mixer. This amount of loss averages about 2 percent. Dough also losses weight during the proofing, baking and cooling. This loss usually averages about 11 percent. These losses must be taken into consideration when constructing a bread formula. The total percentage loss equals 13 percent.
The following example explains how to take the above losses into consideration when determining the exact weight of each ingredient to use in the formula to produce a certain amount of bread:
1. Pounds of bread required=500 pounds.
2. 100% = ( Total percentage of ingredients to use to produce 500 pounds of bread ).
a. 100% - 13% = 87% after loss. This is the net percentage of bread (500) that can be produced from 100% of ingredients.
b. To find how much 100% ingredients equals, it is necessary to divide 500 pounds of baked bread by 87%. This is referred to as the amount of dough required to produce 500 pounds of bread. Note: Remember that when using percentages, you must move the decimal point two points to the left.
Example:
c. 500 pounds of bread required divided by .87= 574.71 pounds of ingredients to use in the formula.
d. 574.71 pounds of ingredients divided by the total formula percent ( 180% ) =319.28 pounds of flour to use.
e. Since all ingredients in the formula are based on the flour, the percent of each ingredient is multiplied times the pounds of flour in the formula.
Example:
Ingredient Pounds
Water ( 60% times 319.93 pounds of flour )= 191.57
Yeast ( 2% times 319.93 ) = 6.40
SALT ( 2% times 319.93 ) = 6.40
Sugar ( 5% times 319.93 ) = 16.00
Shortening ( 5 % times 319.93 ) = 16.00
Milk, dry nonfat ( 6 % times 319.93 ) = 19.20
Total pounds of ingredients == 574.71
Note: The above computations show that the baker's method of formula construction is a very accurate method. The 574.71 total pounds is easily converted to pounds and ounces as follows: The .71 pounds is converted to ounces by multiplying the .71 times 16 ( 16 ounces in a pound ) =l 1.36 ounces . To change .36 of an ounce to fractions of an ounce multiply the .36 times 16 = 5 3/4 ounces. Total pounds of ingredients = 574 Ibs 11 3/4 ounces.
Note: For all practical purposes, the pounds of flour would be rounded off to 575 pounds. The 191.57 pounds of water would also be rounded off to an even 191 or 192 pounds. All other ingredients however would be scaled to the closest fraction of an ounce.
Note: The above formula would be used as it is in the straight dough method of mixing. It can easily be converted to the sponge-and-dough method.
Converting the straight dough formula to a sponge-and-dough formula. First the baker must decide what percentage of the flour in the straight dough formula will go into the sponge dough formula. This varies with the strength of the flour and with a flour having a relatively high protein content. Also if the protein is of very good quality, 75% of the formula flour would go into the sponge, and 25% would go into the dough. The amount varies depending on several factors, and through experience, the baker can determine what percentages produce the best results. Other percentage
ratios can be used such as 60/40,70/30, etc. The bakers percentage system of formula computation applies as well to the sponge and dough method as it does to the straight dough method. In the following example, a 70/30 ratio will be used. Proceed as follows:Sponge
Ingredients Percentage
Flour 70% (based on the total flour in the formula)
Water, variable 60% (based on the sponge flour only)
Yeast, compressed 2% (based on the total flour of sponge and dough)
Dough
Flour 30 (based on the total flour in the formula)
Water, variable 60 (based on dough flour only)
Salt 2 (based on the total flour in the formula)
Sugar 5 (based on total flour in the formula)
Shortening 5 (based on total flour in the formula)
Milk, dry nonfat 6 (based on total flour in the formula)
Note: To simplify things, none of the optional ingredients were used in the demonstration. If they were used, the mineral yeast food and the emulsifier would have gone in the sponge and the mold inhibitor would have gone in the dough. The malt cereal s
yrup usually goes into the sponge.Note: At this time it is a good idea to mention why water is always listed as variable in bread formulas. That is because no two flours have the same absorption quality. Only experience will determine this. This usually changes each time a new shipment of flour is received.
CONVERTING THE ABOVE STRAIGHT DOUGH FORMULA FOR PRODUCING 574.71 POUNDS OF DOUGH TO THE SPONGE-AND-DOUGH METHOD WILL BE DEMONSTRATED NEXT. PROCEED AS FOLLOWS:+
Sponge Ingredients
Ingredients percentage flour weight ingredients weight
Flour 70% times 319.28 = 223.49 # of flour
Water 60% times 223.45 = 134.09 # of water
Yeast, compressed 2% times 319.28 = 6.40 # of yeast
Total weight of ingredients going into the sponge = 363.98 pounds
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dough |
Ingredients |
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|
Ingredients |
Percentage |
Weight of Flour Weight of ingredients |
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|
Flour |
30 % times |
319. 28 = 95.78 # of flour |
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|
Water |
60 % times |
95.78 = 57.47 # of water |
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|
Salt |
2% times |
319.28 = 6.40 # of salt |
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|
Sugar |
5% times |
319.28 = 16.00 # of sugar |
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|
Shortening |
5% times |
319.28 = 16.00 # of short |
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|
Milk, non fat dry |
6% times |
319.28 = 19.20 # of milk
|
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Total weight of ingredients going into the dough 210.85 lbs
Total weight of ingredients going into the sponge 363.98 lbs
Total weight of ingredients going into the dough 210.85 lbs
Total weight of ingredients in sponge and dough 574.77 lbs
Note: Due to rounding off of fractions, the formula is off only 0.06 of an ounce which is less than one ounce.
Mixing the sponge. Prepare the ingredients for the sponge in accordance with information contained in Part Two, Principles of Bread Production.
1. Temper the water.
2. Mix the sponge only about 3 or 4 minutes because full gluten development is not required at this time.
3. Have the sponge come out of the mixer at 76 degrees F. rather than 80 degrees F for the dough. Sponges ferment for several hours, therefore the temperature rise during fermentation will remain in the alcoholic fermentation range.
Note: When the sponge is returned to the mixer after it has gone through the fermentation stage, to be remixed with the dough ingredients, the dough must be mixed until the gluten has been fully developed. The dough temperature should be about 80 degrees F when it come
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