Baker's Percentages: Scaling a Formula to a Target Dough Weight
This lesson is part of the course
In this lesson
You read a country loaf formula in baker's percentages, scale it to 60 loaves of 900 g dough and compare baker's % with the true share of the dough.
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Lessons in this course
- Baker's Percentages: Scaling a Formula to a Target Dough Weight Locked
- Ingredient Cost per Batch and per Piece: from Purchase Units to Grams Locked
- Yield and Bake Loss: How Much Dough to Scale and Mix Locked
- Labour and Oven Time per Batch: Capacity for the Day Locked
- Overhead Allocation and Full Cost per Product Locked
- Pricing: Retail vs Wholesale and the Margin Floor Locked
- Daily Production Plan vs Orders: Leftovers and the Day-old Discount Locked
- Product Mix Profitability: Contribution by Product Locked