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yield

post #1 of 2
Thread Starter 

can someone help me..I need some help figuring out yields - I am trying to figure out yield for bread loaves - is it a simple matter of adding up all the ingredients to get a total weight then use that to figure out how much you want each loaf (or subs)

to weigh?

post #2 of 2

According to http://abrfaq.info/treatise/199#ANCHOR14, a 16 ounce (1 pound) loaf requires 17 1/2 to 18 ounces of dough or an 8.6% to 11.1% loss during baking, say 10% average
 

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
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