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Baker's Dozen Baking.pptx
- 1.
- 2. ● Every formulaor recipe in baking always produces a yield. ● What is yield? ● Yield – the total amount produced by a formula or recipe expressed in total weight, volume or number of units of the product. ● For example 1 quart of sauce, 1 kg of bread dough or 5 ½ cups of servings. FORMULA CONVERSIONS
- 3. ● It isto increase or decrease a recipe or formula mathematically. ● It is done by using Conversion Factor (CF) ● Scaling up or down is done by multiplying each ingredient to the conversion factor (CF). Scaling Up/Down
- 4. ● Converting formulayield when portion size is not important have 2 step process: 1. Divide the desired (new) yield by the formula of the old yield to obtain the conversion factor. New yield/ Old yield = Conversion Factor 2. Multiply each ingredient quantity by the conversion factor to obtain the new quantity (Old quantity)(CF) = New Quantity Converting Total Yield
- 5. Mango Sorbet Yield –1 ½ quarts Ingredients: Fresh mango juice 1 quart Granulated sugar 8 oz Lemon juice 1 fluid oz Corn syrup 1 Tbsp New yield – ¾ quarts Example
- 6. 1. Determine thetotal yield of the existing formula by multiplying the number of portions to portion size. (Old portions)(Old portion size) = total old yield 2. Determine the desired total yield by multiplying the new number of portions by the new portion size Converting Portion Size
- 7. (New Portions)(New portionsize) = Total New yield 3. Obtain the conversion factor Total new yield/Total old yield = Conversion Factor 4. Multiply each ingredient by the conversion factor (Old quantity)(CF) = New quantity
- 8. ● Mango sorbetformula can produced 1 ½ quart of 24-2 oz servings. New yield is 36 – 3 oz servings Example
- 9. Buttermilk Pancakes Yield –24 – 2 oz pancakes Ingredients Flour 480 g Granulated sugar 28 g Baking powder 12 g Salt 9 g Buttermilk 720 ml Unsalted butter, melted 60 g Eggs, beaten 3 pcs New yield = 40 – 1.5 oz pancakes Exercise 1
- 10. Dinner rolls Yield: 64– 1 ¼ oz rolls Ingredients Water 595 ml Bread flour 1320 g Salt 30 g Granulated sugar 120 g Dry milk powder 60 g Shortening 60 g Unsalted butter, softened 60 g Egg 2 pcs New yield – 20 – 2 oz rolls Exercise 2
- 11. ● The systemfor measuring ingredients in a formula by expressing them as a percentage of the total flour weight. ● Percentages make accurate formula conversions and convenient type of shorthand ● When using baker’s percentage, flour formula is always 100%. If the formula calls for 2 or 3 types of flour, the total of all the flours must equal to 100%. ● Flour is used as a basis for percentage because it is usually the predominant ingredient in a formula Baker’s Percentage
- 12. 1. Identify theweight of the flour in the formula. This weight will be 100%. 2. Divide the weight of each ingredients in the formula by the weight of flour then multiply it to 100. (Weight of ingredient/weight of flour)(100) = Baker’s Percentage of Each Ingredient Steps on obtaining Baker’s Percentage (%BP)
- 13. Cookie Dough Yield –20- 1 ½ oz cookies Ingredients: Flour 1 lb Granulated sugar 6 oz Butter 7 oz Vanilla extract 1 fl. oz Example
- 14. Popover Yield – 70– 1 oz pcs Ingredients Eggs 625 g Milk 1000 g Salt 8 g Butter, melted 60 g Bread flour 500 g Exercise 1
- 15. 1. Change theingredient percentage to decimal form by moving the decimal point 2 places to the left. 2. Multiply the weight of the flour by this decimal figure to get the weight of the ingredient. Procedure for calculating the weight of an ingredient when the weight of flour is known
- 16. ● A formulacalls for 30% sugar and you are using 10 lbs of flour. How much sugar do you need? 30% = .3 10 x .3 = 3 lbs of sugar ● A formula calls for 45% sugar and you are using 5 kg of flour. How much do you need. 45% = .45 5 x .45 = 2.25 kg or 2,250 g Example
- 17. 1. Determine thenew formula yield required. Convert the yield to ounce or gram which will ensure accuracy. 2. Divide the total baker’s percentage for the original formula by 100% to obtain BP conversion factor for the formula. Total BP / 100 = BP conversion factor (BPCF) Converting a formula using %BP
- 18. 3. Divide thenew formula yield by the BPCF. New formula yield/BPCF = Quantity of flour for the new formula 4. Compute the quantity of other ingredients required by multiplying the BP for each ingredient by new flour weight.
- 19. Cookie dough Yield –20 – 1 ½ oz cookies Ingredients Flour 100% Granulated sugar 43% Butter 47% Vanilla extract 10% Total 200% New yield – 4 dozen – 1.5 oz cookies Example
- 20. ● Calculate thenew formula yield = 12 x 4 = 48 48 x 1.5 = 72 oz ● Total BP/ 100 = BPCF 200/100 = 2 ● New formula yield/BPCF = quantity of flour for new formula 72/2 = 36 oz Solution
- 21. Cookie dough Ingredients Flour 100%36 oz Granulated sugar 43% 15.48 or 15 oz Butter 47% 16.92 oz 17 oz Vanilla extract 10% 3.6 or 4 fl oz New quantity
- 22. White cake Cake flour100% Baking powder 4% Shortening 50% Salt 1 % Milk 75% Egg whites 33% Vanilla 2% New yield is 4 ½ lb of batter Exercise 1
- 23. ● New formulayield = 4 ½ lb = 2160 g ● Total BP/100 = BPCF 265/100 = 2.65 ● New formula yield/BPCF = new qty of flour 2160/2.65 = 815.09 = 815.1g Solution
- 24. Pizza dough Yield –8- 50 g individual pizzas Ingredients Active dry yeast 3% Water, warm 14% Bread flour 100% Water, cool 43% Salt 1% Olive oil 5% Honey 5% New yield – 12- 100 g pizzas Exercise
- 25. ● New formulayield = 12 x 100 = 1200 g ● Total BP/100= BPCF 171/100 = 1.71 ● New formula yield/BPCF = new qty of flour 1200/1.71 = 701.75 = 702 g Solution
- 26. ● Equipment ● Evaporation ●Formula errors ● Time Factors to consider when creating conversion formula
- 27. ● When thesize of the formula changes, the equipment necessary to produce it must change as well. A problem arises if the production techniques previously used no longer work with the new quantity of ingredient. Equipment
- 28. ● Equipment changescan also affect product quality because of changes in evaporation rates. Evaporation
- 29. ● A formulamay contain errors in ingredients or techniques that are not obvious when it is prepared in small quantities. When the formula increases, the final product usually suffers. The only solution for this type of error is to test formulas carefully and rely on your knowledge of cooking principles. Formula errors
- 30. ● Do notmultiply the time specifications given in a formula by the conversion factor used with the formula’s ingredients. Cooking time will not change when baking a larger batch. The effect in the change of equipment however, has an effect in cooking time. Mixing time can also change when formula size is changed. Time
- 31. Recipe Costing Form MenuItem _________ Date ________ Total Cost Price _______ Total Yield _______ Size Portion______ Cost per Portion _______ Food Cost % ______ Selling Price ________ Food Costing Ingredient Quantity As Purchased Cost Yield % Edible Portion Total Cost
- 32. Pita Bread Yield –18 pcs Example ingredient Quantity Market Price Unit Cost As Purchase d Cost Total Cost Yeast 80 g 99/250g Water 530 ml 10/liter Bread Flour 1000 g 800/25 kg Salt 20 g 15/kg Vegetable oil 85 ml 100/liter
- 33. ● Find thefollowing: 1. As purchased cost 2. Food cost percentage is 30%, find the selling price per serving
- 34. Flourless Chocolate Chewies Yield:2 dozen – 112 g each Exercise Ingredient Quantity Market price Powdered sugar 1300 g 70/kg Cocoa powder 170 g 250/kg Salt 15 g 15/kg Vanilla extract 15 ml 40/30 ml Egg whites 12 pcs 5/pc Walnuts 795 g 150/kg
- 35. Pumpkin Pie Yield –4 pies – 12 slices each Exercise Ingredient Quantity Market Price Yield % Flaky pie shell 4 pcs 10/pc Eggs 4 pcs 4/pc Pumpkin 960 g 25/kg 90% Granulated sugar 360 g 65/kg Cinnamon, ground 4 g 45/30 g Cloves, ground 1 g 45/30 g Evaporated milk 720 ml 45/330 ml