percentages

[franwake13]

hey whats up pmq,
question… does anyone know a site that can teach me percentages in doughs? i read alot that some have like 12 percent protein in flower and 3 percent oil in the mix… any help is greatly appreciated!
thanks alot!
-frank

 

[Daddio]

http://www.correllconcepts.com/index.htm

There are answers here to questions I didn’t know to ask.

 

[Tom_Lehmann]

When we talk about the percent of protein in the flour, we are making reference to the relative strength of the flour. Very strong flour will contain 14%+ protein content, the next step dowm the ladder will contain 13 to 13.5%, and next one will contain 12 to 12.8%, then 11.4 to 11.8%, then 10.8 to 11.2%. These are just rough brackets for the protein content of flours that are/can be used in pizza production. Typically, the higher the protein content, the more elastic the dough becomes, and the tougher the eating properties of the baked crust. As for the percentages used in a dough formula, all of the percentages are based on the total weight of the wheat flour in the formula. For example, if a formula called for 100-pounds of flour and 1.75% salt, the amount of salt to be added to the dough would be 1.75-pounds. The easiest way to calculate the weights for these percentages is as follows:

1. Decide how much flour you want to use in your dough. Pick an amount, any amount.
2. Enter the weight of flour that you elected to use in your calculator.
3. Noe, press “X” and then enter the percentage that you want to find the weight for and press the “%” key, then read the answer in the display window. Remember, the weight of the ingredient will be in the same weight units (pounds, ounces, kilograms, grams, Etc.) that you show the flour weight in.
   Here is a working example:
   You elect to use 25-pounds of flour.
   How much oil should you add to the dough when the formula calls for 2.5% oil?
   25 X 2.5 (press the “%” key) and read 0.625-pounds in the display window. To convert this to ounces just multiply 16 by 0.625 = 10-ounces.
   Tom Lehmann/The Dough Doctor