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pizza dough / yeast

post #1 of 3
Thread Starter 

Hi everyone. I am new so if I do something wrong please be patient.

 

 

I make pizza for my friends and family parties. I use a small mixer a mix 4 cup of flour. I have to make several dough which is too time consuming.

 

Is there anyone who know a formula for the yeast / flour ratio?

 

I use 1 tsp of active yeast for 4 cups of flour and 1.5 cups of water. How much yeast and water would I use for 5kg, 10kg, 20kg, and 40kg of flour.

 

I thank you in advance since this will save me a ton of time.

 

Cheers!

 

Bill

post #2 of 3

OK, by VOLUME, you recipe is:

  • 4 cups flour
  • 1 1/2 cups water
  • 1 teaspoon yeast

correct?

 

First, lets convert everything to weight. Depending on exactly how you measure your flour, i.e. scoop and strike, spoon and strike, etc., a cup of flour will weight somewhere around 4 1/2 to 5 ounces. For accuracy, you need to measure the weight of flour you are using.

 

for starters, lets use 4 1/2 ounces/cup for flour, then your recipe, in US weights, is:

  • 18 ounces flour
  • 12 ounces water
  • 0.4 ounces yeast

 

Converting to metric:

  • 511 grams flour, use 510 grams
  • 340 grams water
  • 11 grams yeast

 

Using baker's percentages:

  • Flour = 510/510 =100%
  • Water= 340/510 = 66.67%
  • Yeast = 11/510 = 2.16%

 

Or for 1 Kg of flour:

  • 1,000 grams flour
  •    667 grams water
  •      22 grams yeast

 

Simply multiply the above recipe by the number of Kg of flour and you are set.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3
Thread Starter 

thanks
 

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