1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Three Unit 7 Measuring Ingredients and Changing Formula Yields

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Selecting the proper measuring equipment for liquids and dry ingredients Changing formula yields using a baker’s percentage Determining formula yields Changing formula yields based on production requirements

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Balance beam scale Liquid measures Production yield Yield

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Measuring Dry Ingredients Baker’s beam scale Digital scale

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Measuring Liquids Use various spoons, cups, or cylinders Baker’s generally convert liquid measure to weights by assuming 1 pint = 1 pound Use weights for dense liquids such as honey and molasses

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Changing Formula Yields Change yields based on production requirements Total yield conversion Baker’s percentage conversion

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method Total Required Quantity (RQ) ÷ Total Original Quantity (OQ) = Conversion Factor (CF) then, OQ of each ingredient xCF= RQ of each ingredient

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb Butter1 lb, 2 oz Sugar2 lb, 2 oz Eggs10 Cake Flour¾ lb Walnuts½ lb Convert to ounces

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb12 Butter1 lb, 2 oz18 Sugar2 lb, 2 oz34 Eggs10 Cake Flour¾ lb12 Walnuts½ lb8 Total

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb12 Butter1 lb, 2 oz18 Sugar2 lb, 2 oz34 Eggs10 Cake Flour¾ lb12 Walnuts½ lb8 Totals85 Determine Total RQ

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb12 Butter1 lb, 2 oz18 Sugar2 lb, 2 oz34 Eggs10 Cake Flour¾ lb12 Walnuts½ lb8 Totals85 Total RQ 156 Use RQ and OQ to determine CF

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example RQ CF = OQ

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example 156 CF = 85

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example CF = 1.83

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb121.83 Butter1 lb, 2 oz181.83 Sugar2 lb, 2 oz341.83 Eggs10 1.83 Cake Flour¾ lb121.83 Walnuts½ lb81.83 Totals85 Total RQ 156 Multiply OQ by CF

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb121.8321.96 Butter1 lb, 2 oz181.8332.94 Sugar2 lb, 2 oz341.8362.22 Eggs10 1.8318.3 Cake Flour¾ lb121.8321.96 Walnuts½ lb81.8314.64 Totals85 Total RQ 156 Convert

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb121.8321.963 lb, 14 oz Butter1 lb, 2 oz181.8332.942 lb, 1 oz Sugar2 lb, 2 oz341.8362.223 lb, 14 oz Eggs10 1.8318.318 Cake Flour¾ lb121.8321.961 lb, 2 oz Walnuts½ lb81.8314.6415 oz Totals85 Total RQ 156

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) IngredientGeneralin OzCFin OzGeneral Bitter Chocolate¾ lb121.8321.963 lb, 14 oz Butter1 lb, 2 oz181.8332.942 lb, 1 oz Sugar2 lb, 2 oz341.8362.223 lb, 14 oz Eggs10 1.8318.318 Cake Flour¾ lb121.8321.961 lb, 2 oz Walnuts½ lb81.8314.6415 oz Totals85 Total RQ 156

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage Method Compare percentages of each ingredient with flour Sum up percentages of all ingredients Divide total required quantity (RQ) by total of percentages in original quantity (as a decimal) This determines the RQ of flour Multiply the RQ times the percentages (as a decimal) of each ingredient to provide the RQ for each ingredient

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General Bread Flour5 lb Water3 lb Yeast2-½ oz Salt2 oz Sugar6 oz Vegetable Oil6 oz Egg Yolks6 Eggs6 Convert to ounces

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General Bread Flour5 lb80 Water3 lb48 Yeast2-½ oz2.5 Salt2 oz2 Sugar6 oz6 Vegetable Oil6 oz6 Egg Yolks66 Eggs66 Determine percentage (based on flour)

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb80 60%Water3 lb48 3%Yeast2-½ oz2.5 2.5%Salt2 oz2 7%Sugar6 oz6 7%Vegetable Oil6 oz6 7%Egg Yolks66 7%Eggs66 TotalTotal

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb80 60%Water3 lb48 3%Yeast2-½ oz2.5 2.5%Salt2 oz2 7%Sugar6 oz6 7%Vegetable Oil6 oz6 7%Egg Yolks66 7%Eggs66 193.5% 156.5 Determine Total RQ

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb80 60%Water3 lb48 3%Yeast2-½ oz2.5 2.5%Salt2 oz2 7%Sugar6 oz6 7%Vegetable Oil6 oz6 7%Egg Yolks66 7%Eggs66 193.5% 156.5104 Use RQ and total % to determine CF

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example RQ CF = Total %

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example 104 CF = 1.935

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example CF = 53.7 or 54

28. 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb8054 60%Water3 lb48 3%Yeast2-½ oz2.5 2.5%Salt2 oz2 7%Sugar6 oz6 7%Vegetable Oil6 oz6 7%Egg Yolks66 7%Eggs66 193.5% 156.5104 Multiply each percentage by CF percentage by CF

29. 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb8054 60%Water3 lb4833 3%Yeast2-½ oz2.51.5 2.5%Salt2 oz21.4 7%Sugar6 oz63.78 7%Vegetable Oil6 oz63.78 7%Egg Yolks663.78 7%Eggs663.78 193.5% 156.5104 Convert

30. 30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb80543 lb, 6 oz 60%Water3 lb48332 lb, 1 oz 3%Yeast2-½ oz2.51.51-½ oz 2.5%Salt2 oz21.41-¼ oz 7%Sugar6 oz63.783-¾ oz 7%Vegetable Oil6 oz63.783-¾ oz 7%Egg Yolks663.784 7%Eggs663.784 193.5% 156.5104

31. 31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ)Required Quantity (RQ) PercentIngredientGeneralin Oz General 100%Bread Flour5 lb80543 lb, 6 oz 60%Water3 lb48332 lb, 1 oz 3%Yeast2-½ oz2.51.51-½ oz 2.5%Salt2 oz21.41-¼ oz 7%Sugar6 oz63.783-¾ oz 7%Vegetable Oil6 oz63.783-¾ oz 7%Egg Yolks663.784 7%Eggs663.784 193.5% 156.5104

32. 32 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Accurate measurements are critical to baking Conversion of recipes to produce the desired yield is critical to baking operations

33. 33 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Demonstration of baker’s beam scale Hands-on examples of yield conversions

34. 34 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Baker’s beam scale Various liquid measures Ingredients (as necessary)