ch06: Baking Formulas & Bakers' Percentages.pptx

Baking Principles

1. 6 Baking Formulas and Bakers’ Percentages

2. Baking Formulas Always read through any formula completely before you start. In increasing or decreasing a formula, you may discover that you need to make equipment modifications. The ingredients list may indicate how the ingredient should be prepared.

3. Scaling with Precision Ingredients are purchased and used following one of three measuring conventions. Volume: A measurement of occupied space. - teaspoon, cup, liter - Count: A measurement of whole items. - each, bunch, dozen - Weight: A measurement of mass, heaviness. - ounce, pound, gram-

4. Standardized Formulas The formulas used in a professional baking and pastry setting must be standardized. Standardized formulas establish overall yields, serving sizes, holding and serving practices, and plating information. Set standards for equipment, temperatures, times. Wait staff can become familiar with formulas and be better prepared to answer questions. Should include yield, portions, ingredients, measures, equipment, method, service information, holding, etc.

5. Standardized Formulas (cont’d) Often you will need to modify a formula. Yield must be increased or decreased. Adjust a standardized formula for a special event. Convert from volume to weight. Convert from U.S. system to metric system. How much do the ingredients cost? Formula Calculations

6. Standardized Formulas (cont’d) To increase or decrease the yield of a formula, you need to determine the formula conversion factor (FCF). Multiply the ingredients by the FCF to find the new amount. Formula Calculations (cont’d)

7. Standardized Formulas (cont’d) Ingredient Quantity New Quantity Flour 3 lb 3 lb × 2 6 lb Sugar 1.5 lb 1.5 lb × 2 3 lb Eggs .5 lb .5 lb × 2 1 lb YIELD: 5 lb 10 lb Formula Calculations (cont’d) A formula yields 5 lb of dough, but you need 10 lb. 10 lb/5 lb = 2 (FCF)

8. Formula Measure Common Conversion to Volume Common Unit (U.S.) Common Unit (Metric) Formula Measure 1 lb N/A* 16 oz 454 g 1 lb 1 tbsp 3 tsp ½ fl oz 30 mL 1 tbsp 1 cup 16 tbsp 8 fl oz 240 mL 1 cup 1 pt 2 cups 16 fl oz 480 mL 1 pt 1 qt 2 pt 32 fl oz 960 mL 1 qt 1 gal 4 qt 128 fl oz 3.75 L 1 gal Converting to a Common Unit of Measure Standardized Formulas (cont’d)

9. Sometimes you need to modify the total yield of a formula to obtain a different number of servings. A sauce formula makes four servings of 2 fl oz/60 mL each, but you want to make forty servings of 2 fl oz/60 mL each. Converting for a Different Number of Servings Standardized Formulas (cont’d) First determine the total original yield of the formula and the total desired yield. 4 × 2 fl oz = 8 fl oz (total original yield) 40 × 2 fl oz = 80 fl oz (total desired yield) Then determine the formula conversion factor : Modify the formula by multiplying formula measures by 10.

10. A sauce formula makes four servings of 2 fl oz /60 mL each, but you want to make twenty 3-fl oz /90-mL servings. First determine the total original yield of the formula and the total desired yield. 4 × 2 fl oz = 8 fl oz (total original yield) 20 × 3 fl oz = 60 fl oz (total desired yield) Then determine the formula conversion factor. Converting for a Different Number of Servings ( cont’d) Standardized Formulas (cont’d) Modify the formula as described above by multiplying formula measures by 7.5.

11. Standardized Formulas (cont’d) In professional bakeries or pastry shops, most ingredients are measured by weight, since it is more accurate and leaves less room for error. It is important to remember that weight is measured in ounces ( oz ) and volume is measured in fluid ounces ( fl oz ). A standard volume measuring cup is equal to 8 fl oz , but the contents of the cup may not always weigh 8 oz /227 g. You can convert the volume measure of another ingredient into a weight if you know how much a cup of the ingredient (prepared as required by the formula) weighs. Volume versus Weight Measure

12. Standardized Formulas (cont’d) The metric system used throughout the rest of the world is a decimal system, meaning it is based on multiples of ten—with the gram being the basic unit of weight. The United States uses ounces and pounds to measure weight and cups, fluid ounces, etc. to measure volume. Converting Volume Measures to Weight

13. Converting Between U.S. and Metric Measurement Systems (cont’d)

14. kilo (k) = 1,000; 1 kg = 1,000 g hecto = 100 deka = 10 deci = ¹⁄10 or 0.1 centi = ¹⁄100 or 0.01 milli = ¹⁄1000 or 0.001 Metric Prefixes Converting Between U.S. and Metric Measurement Systems (cont’d)

15. To convert Celsius to Fahrenheit To convert Fahrenheit to Celsius Temperature Conversions Converting Between U.S. and Metric Measurement Systems ( cont’d)

16. To assign the correct prices to the formula being prepared, it is necessary to convert purchase pack prices to unit prices, expressed as price per pound, per single unit, per dozen, per quart, etc. To find the cost of a unit in a pack with multiple units, divide the as-purchased cost of the pack by the number of units in the pack. Calculating As-Purchased Cost per Unit (APC)

17. For many food items, trimming is required before the items are used. In order to determine an accurate cost for such items, trim loss must be taken into account. The yield percentage is important in determining the quantity to order. The edible-portion quantity (EPQ) is the amount left after the trim is removed (e.g., juice of a lemon or an apple after it is peeled and cored) Calculating Yield Percentage of Fresh Fruits and Vegetables

18. Calculating As-Purchased Quantity ( APQ ) from Formula measure In some cases, the edible-portion quantity must be converted to the as-purchased quantity that will yield the desired formula measure. If a formula requires 20 lb peeled and diced potatoes, and the yield % for potatoes is 78 percent, how many potatoes need to be ordered?

19. Sometimes it is necessary to determine how many servings can be obtained from raw product, which is known as edible-portion quantity (EPQ). For example, if you have a case of fresh kiwis that weighs 10 lb and you want to know how many 4-oz servings the case will yield, you first need to determine the yield percentage. Calculating Edible-Portion Quantity (EPQ) The second step is to compute how many 4-oz servings the edible-portion quantity, 8.5 lb, will yield.

20. When it comes to costing a formula, the edible-portion cost (EPC) per unit can be calculated from the as-purchased cost (APC) per unit. Calculating Edible-Portion Cost (EPC) EPC can then be used to calculate the total cost of an ingredient in a formula, as long as EPQ and EPC are expressed for the same unit of measure.

21. Bakers’ percentages shows the quantity of an ingredient in relation to the other quantities in the formula. A percentage is a part of a whole (100 percent)—and in bakers’ percentage, flour is always the whole. If there are two different types of flour, their percentages must equal 100 percent. Because the whole is the flour, and not the sum total of all the ingredients, the sum of all the ingredients will always exceed 100 percent. Bakers’ Percentages

22. Bakers’ Percentages (cont’d) To determine the percentage value for each ingredient in a formula, simply divide the weight of the ingredient by the weight of the flour and then multiply the result by 100. Calculating the Percentage Value for an Ingredient

23. Ingredient Weight Bakers % Flour 5 lb 5 lb /5 lb = 1 × 100 10 % Sugar 3 lb 3 lb/5 lb = .6 × 100 60% Butter 1 lb 1 lb/5 lb = .2 × 100 20% Calculating the Percentage Value for an Ingredient (cont’d) Bakers’ Percentages (cont’d)

24. Bakers’ Percentages (cont.) Divide the percentage value of the ingredient by 100 to get its decimal version. T hen multiply by the weight of the flour. Calculating the Weight of an Ingredient When the Weight of Flour Is Known

25. Bakers’ Percentages (cont.) Ingredient Bakers % Decimal Value Weight Flour 100% 1.0 1.0 × 5 lb = 5 lb Sugar 60% .60 .6 × 5 lb = 3 lb Butter 20% .20 .2 × 5 lb = 1 lb Calculating the Weight of an Ingredient When the Weight of Flour Is Known (cont’d)

26. Desired Dough Temperature The desired dough temperature (DDT) is the ideal average temperature of dough while you are working with it: Lean dough: 75° to 80°F/24° to 27°C Enriched doughs should be slightly higher, to keep the added fats soft. The DDT, the total temperature factor (TTF), and the sum of the other known temperatures that will influence the DDT are used to calculate the temperature the water should be when it is added to the ingredients.

27. First calculate the total temperature factor (TTF) by multiplying the desired dough temperature (DDT) by the number of temperature factors to be considered. Example: for a lean dough, the number of factors would be 3 : 1. flour 2. ambient room temperature 3. mixer friction (# of minutes mixing × friction factor) If the DDT is 77°F: Calculating Water Temperature from DDT Desired Dough Temperature (cont’d)

28. Factor Temperature Flour Temperature 65°F Ambient Room Temperature 75°F Mixer Friction 24°F TOTAL: 164°F Calculating Water Temperature from DDT (cont’d) Desired Dough Temperature (cont’d) 231 – 164 = 67 °F

29. Desired Dough Temperature (cont’d) Next, multiply the total weight of water by the “degree difference.” Total weight of water × Degree difference 40 lb × 15°F = 600 Finally, divide the result by 144, the Btu factor, to determine the amount of ice to use. Calculating Water Temperature from DDT (cont.)