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FORMULAS AND MEASUREMENT
Bakers in general talk when it comes to formulas rather than recipes. If this sounds to you more like a alchemy lab than a feed production facility, it is with good reason. The bakeshop is very much like a alchemy laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place for the duration of mixing and baking.
MEASUREMENT
Ingredients are closely always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is necessary in the bakeshop. Unlike home baking recipes, a professional baker’s formula will not call for 6 cups flour, for example.
To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways:
(a) Sift a lot of flour and lightly spoon it into a arid measure. Level the top and weigh the flour.
(b) Scoop a heap of unsifted flour into the same measure and pack it lightly. Level the
top and weigh the flour. Note the difference.No wonder home recipes may be so inconsistent!
The baker’s term for weighing ingredients is scaling.
The following ingredients, and only these ingredients, may now and then be measured by volume, at the symmetry of 1 pint per pound or 1 liter per kilogram:
o Water o Milk o Eggs
Volume measure is many times employed when scaling water for little or mediumsized batches of bread. Results are in general good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water in truth weighs somewhat more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)
For convenience, volume measures of liquids are oftentimes used when merchandise other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.
Units of Measure
The system of measurement employed in the United States is very complicated. Even those who have applied the scheme all their lives on occasion have trouble remembering things like how some liquid ounces are in a quart and how some feet are in a mile.
The Metric System
The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much less sophisticated scheme called the metric system.
Abbreviations of U.S. Units of Measure Used
pound(lb)
ounce (oz)
gallon (gal)
quart (qt)
pint (pt)
fluid ounce( fl oz)
tablespoon (tbsp)
teaspoon (tsp)
inch (in)
foot(ft)
In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Larger or littler units are merely made by multiplying or dividing by 10, 100,
1000, and so on.These subdivisions are indicated by prefixes. The ones you need
to know are:
kilo- = 1000
deci- = 1D10 or 0.1
centi- = 1D100 or 0.01
milli- = 1D1000 or 0.001
Formulas and Measurement
Metric Units
Basic units
Quantity Unit Abbreviation
weight gram g
volume liter L
length meter m
temperature degree Celsius °C
Divisions and multiples
Prefix/Example Meaning Abbreviation
kilo- 1000 k
kilogram 1000 grams kg
deci- 1D10 d
deciliter 0.1 liter dL
centi- 1D100 c
centimeter 0.01 meter cm
milli- 1D1000 m
millimeter 0.001 meter mm
Converting to Metric
Most persons think the metric scheme is much harder to learn than it in truth is. This is because they think with regards to metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are without delay convinced that they will never be competent to learn metrics. Do not worry when it comes to being competent to convert U.S. units into metric units and vice versa. This is a very crucial point to remember, peculiarly if you think that the metric scheme might be hard to learn. The reason for this is simple.You will normally be working in either one system or the other.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have instrumentation based on one scheme and you want to use a formula written in the other.) Many humans today own imported cars and fix them with metric tools without ever worrying in regards to how a great deal of millimeters are in an inch. Similarly, if and when American bakeshops and kitchens alter to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, volume measures that measure in liters and deciliters, and thermometers that measure in degrees Celsius, and they will use formulas that indicate these units.They will not have to worry regarding how a heap of grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how big the units are.The following rough equivalents may be employed to aid you visualize metric units. They are not precise conversion factors.
A kilogram is more or less more than 2 lb.
A gram is with regards to 1D30 oz. A half teaspoon of flour weighs a little less than a
gram.
A liter is somewhat more than a quart.
A deciliter is somewhat less than a half cup.
A centiliter is regarding 2 tsp.
A meter is somewhat more than 3 ft.
A centimeter is in regards to 3D8 in.
0°C is the freezing point of water (32°F).
100°C is the boiling point of water (212°F).
An increase or decrease of 1 degree Celsius is equivalent to with regards to 2
degrees Fahrenheit.
Metric Formulas and Recipes
American industry will in all probability adopt the metric scheme someday.Many recipe writers are already eager to get a head begin and are printing metric equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g butter, or a baking temperature of 191°C.No wonder people are frighted of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like 1 lb 11D4 oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat the whole intent of the metric system,which is to be simple and practical. If you have a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL.
The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You ought to think of the metric portion of the formulas as distinguished formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give precise equivalents would require using awkward, impractical numbers. If you have metric equipment,use the metric units, and if you have U.S.equipment,use the U.S. units.You must seldom have to worry in regards to converting among the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the ingredient proportions the same. Unfortunately, it is not always possible to keep the proportions incisively the same because the U.S. scheme is not decimal-based like the metric system. In a good deal of cases, the metric quantities formulate more or less dissimilar results due to the varying proportions, but these deviations are commonly exceedingly small.
The principle of using a baker’s scale is simple: The scale will have to remainder before setting the weights, and it must remainder again after scaling. The following routine applies to the most normally applied type of baker’s scale.
1. Set the scale scoop or other container on the left side of the scale.
2. Balance the scale by placing counterweights on the right side
and/or by adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placing weights on the right side
and/or by moving the ounce weight.
For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and
move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so
that you cannot move it another 8, add 2 lb to the right side of the scale and subtract 8
ounces by moving the ounce weight 8 places to the left. The result is still 1 lb 8 oz.
4. Add the ingredient being scaled to the left side until the scale balances.
MEASURING BY WEIGHT
A good remainder scale must be exact to 1D4 oz (0.25 oz) or, if metric, to 5 g. Dry ingredients weighing less than 1D4 oz may be scaled by physically dividing more spectacular quantities into equivalent portions. For example, to scale 1D16 oz
(0.06 oz),first weigh out 1D4 oz,then divide this into four equivalent piles using a little knife.
For fine pastry work, a little battery-operated digital scale is often more utile than a huge remainder scale. A good digital scale is comparatively inexpensive. It may instantaneously measure quantities to the nearest 1D8 oz or the nearest 2 g. Most digital scales have a zero or tare button that sets the conveyed weight to zero. For example, you may set a container on the scale, set the weight to zero, add the desired amount of the introductory ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of arid ingredients that are to be sifted together, for example.However, do not forget that careful weighing on a good scale is more accurate.
British bakers have a commodious method for measuring baking powder when little quantities are needed.They use a mixture called scone flour. To make a pound of scone flour, combine 15 oz flour and 1 oz baking powder; sift together three times.One ounce (1D16 lb) scone flour thence holds 1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the formula. In order to make formula conversions and calculations easier, fractions of ounces that appear in the ingredient tables of the formulas in this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and 1D4 oz is written as 0.25 oz.
BAKER’S PERCENTAGES
Bakers use a simple but versatile scheme of percentages for expressing their formulas. Baker’s percentages express the amount of each ingredient used as a percentage of the amount of flour used. To put it differently, the portion of each ingredient is it is total weight separated by the weight of the flour,multiplied by 100%, or:
100% = % of ingredient
Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour applied is likewise given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you comprehend them. Please do not forget that these numbers do not refer to the part of the total yield.They are merely a way of expressing ingredient proportions. The total yield of these part numbers will always be more outstanding than 100%. The vantages of using baker’s percentages is that the formula is effortlessly adapted for any yield, and single ingredients may be varied and other ingredients added without altering the whole formulation. For example, you may add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same. Clearly, a portion scheme based on the weight of flour may be applied only when flour is a major ingredient, as in breads,cakes,and cookies.However, this principle may be used in other formulas as well by selecting a major ingredient and establishing it as 100%. In this book, whenever an ingredient other than flour is employed as the base of 100%.
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