The Bread Baker's Guild Format Guide refers to a "Waste Factor" when determining "Total Dough Weight" (TDW) for a recipe. The TDW is the (Number of Loaves) * (Size of Loaf) * (Waste Factor).
My question is: What is the normal range for the Waste Factor?
This probably only applies in the commercial area, as we Home bakers don't waste anything. My wife and I took a baking class years ago. Our teacher was great in exposing us to new breads! She would always tell us to scrape that bowl as that little bit left was probably another slice of bread.
Thanks for your input. Dwayne