Good, that makes it possible. Here’s what you need to do.
- Add up to weights of all of the ingredients. This will give you the total weight of the sauce.
- Divide the weight of each, individual ingredient by the total weight of the sauce and multiply this X 100. This will give you the (true %) of each ingredient.
- Now, all you have to do is to decide how much sauce you want to make. Plug in any weight.
- Using a calculator, enter the new sauce weight, then press “X” and enter the percent value you want to find the weight for of each ingredient and press the"%" key. Read the weight of that ingredient in the display window.
Example:
Tomato Puree: 12.5 pounds
Crushed Tomato: 6.5 pounds
Olive Oil: 0.25 pounds
Water: 5 pounds
Total weight: 24.25 pounds
12.5 divided by 24.25 = 0.515 X 100 =51.5%
6.5 divided by 24.25 = 0.268 X 100 = 26.8
0.25 divided by 24.25 = 0.0103 X 100 = 1.03
5 divided by 24.25 = 0.206 X 100 = 20.61%
Now you have the percent of each ingredient as based on the total weight of the sauce.
Now all you need to do is to decide how much sauce you want to make and calculate the weight of each ingredient.
We want to make 12-pounds of sauce (you can plug in ANY number you want.
12 X 51.5 press the “5” key and read 6.18-pounds
12 X 26.8 press the “%” key and read 3.21-pounds
12 X 1.03 press the “%” key and read 0.123-pounds (0.123 X 16 = 1.97-ounces) call it 2-ounces.
12 X 20.61 press the “%” key and read 2.47 pounds
There you have your new sauce formula in correct amounts for a 12-pound batch size. By doing things this way you can make ANY batch size and it will always be absolutely correct.
Sorry to bore you with so kmuch math, but once you get used to it I think you 'll find it to be pretty easy to work with.
Tom Lehmann/The Dough Doctor