Bread Recipe Ingredient Percentages
Translated by
ScribdTranslationsBread Recipe Ingredient Percentages
Translated by
ScribdTranslationsINGREDIENTES PERCENTAGE OF THE RECIPE
WHEAT FLOUR 100 %
SAL 2 %
Yeast 3 %
SUGAR 4 %
WATER 60 %
169 %
TOTAL WEIGHT
BREAD WEIGHT 80 G
25% LOSS 20 G
TOTAL 100 G
MORE QUANTITY UNIT
59172 G
1183 G
1775 G
2367 G
35503 G
100000 G
BREAD PERCENTAGE 100
AMOUNT OF BREAD 1000
TOTAL 100000
PAN
INGREDIENTS PERCENTAGE OF THE RECIPE
Wheat flour 100 %
SALT 2 %
yeast 3 %
%
WATER 60 %
165 %
TOTAL MASS
PAN WEIGHT 500 GR
20% loss 100 GR
TOTAL 600 GR
AMOUNT OF MASS UNIT INGREDIENTS PERCENTAGE
36364 GR FLOUR 100
727 GR WATER 60
1091 GR YEAST 1
GR
21818 GR
60000 GR TOTAL 161
BREAD PERCENTAGE 600
AMOUNT OF BREAD 100
TOTAL 60000
Sponge
AJE RECIPE SPONGE QUANTITY UNIT
% 18634 GR
% 11180 GR
% 186 GR
% GR
% GR
% 30000 GR
300
100
30000
PAN
INGREDIENTS PERCENTAGE OF THE RECIPE
Wheat flour 100 %
SALT 2 %
YEAST 3 %
Oregano 1 %
OIL 3 %
WATER 60 %
169 %
TOTAL MASS
BREAD WEIGHT 100 GR
LOSS OF 25% 25 GR
TOTAL 125 GR
MEASURES THAT ARE MISSING
WHEAT FLOUR 11062 GR
SAL 296 GR
YEAST 406 GR
OREGANO 148 GR
OIL 444 GR
WATER 5144 GR
AMOUNT OF MASS UNIT INGREDIENTS PERCENTAGE
14793 GR FLOUR 100
296 GR WATER 100
444 GR YEAST 1
148 GR
444 GR
8876 GR
25000 GR TOTAL 201
BREAD PERCENTAGE 125
AMOUNT OF BREAD 200
TOTAL 25000
POOLISH
AJE RECIPE CANTIDAD ESPONJA UNIT
% 3731 GR
% 3731 GR
% 37 GR
% 7500 GR
37.5
200
7500