The Fresh Loaf

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Convert Volume to Bakers percent - Simple .XLS tool I made.

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mikeofaustin's picture
mikeofaustin

Convert Volume to Bakers percent - Simple .XLS tool I made.

 

While reverse engineering recipes, I threw together this quick little tool. Feel free to do what ever you wish with it. Share it, post it, claim credit, I don't care... ;-)

I think it's pretty self explanitory.

http://mikeytech.com/VolumeToBakersPercent.xls

dolfs's picture
dolfs

The Dough Calculator spreadsheet does all this for you, and more. More importantly, you do not need to know the unit weights per cup, as the calculator already knows them.


--dolf


See my My Bread Adventures in pictures

mikeofaustin's picture
mikeofaustin

Yea, But what I was really going after was, for example, if I saw a raisen bread recipe in volume, or some other bread that's unique, that's listed in volume, I could extract the percentage of the items that the writer of the recipe was after.    So, later down the road, I would have a feel for what percent the ingredients were, for say, a sweet bread, or other unique bread.   Maybe another example would be, so if I wanted to create a bread recipe on my own, and I wanted something sweet but not quite as sweet as 'xyz' bread, I could charactorize what the contents would be, without having to go find recipes...

 

One thing I've fallen in love with is my little electronic scale.   Wednesday, I'll make my next loaf (experiment).  I'll use

500 grams flour,

2% salt (10 grams),

8% sugar  (40 grams),

8% oil (40 grams),

1% active dry yeast (5 grams). 

 

This is 'about' what I extracted from an amish bread recipe that was in volume measurements. 

dolfs's picture
dolfs

See the documentation for that too. You can enter weight or volume, e.g. "300g", or "3.5 C" for 3 1/2 Cups". It will compute percentages for you after, if necessary, converting volumes into weights.


--dolf


See my My Bread Adventures in pictures

mikeofaustin's picture
mikeofaustin

You have a thorough XLS.  Much better than mine.  Thanks very much for the link.  I'm sure I'll be using it very soon.

 

Thanks. 

dolfs's picture
dolfs

I can't edit the above (any more) so here is the correct link:Dough Calculator Spreadsheet 


--dolf


See my My Bread Adventures in pictures

saintdennis's picture
saintdennis

 Dolfs, I want to ask you favor:how that calculator works??? In "baker's percentage" where you have pounds and ounces,kilos,grams and liters.You must to convert all pounds to onces and liters and kilos to grams???? When I'm looking on the webside you gave me that is everything grams and ounces.How do you calculate if you have cups,tablespoon or teaspoon??? Please, be so nice and explain to me how it works and yours spreadsheet as well. I do know how to calculate "baker's percentage" if they are all in grams,but to convert them to grams from ounces liters and kilos I'm lost.                                  

                                        Thank you for yours  help

                                                  Saintdennis                                                    

saintdennis's picture
saintdennis

Dolfs, I do need your help how to convert from cups,pounds,ounces,teaspoons,tablespoons,liters and kilos to grams??? I do know  how "baker's percentage works if they are in grams but I do not know how to convert them.That webside you gave me how to calculate "baker's percentage" that was very good. Can be so nice and explain to me how that works and that your spreadsheet as well??                  thank so much

                                       Saintdennis

dolfs's picture
dolfs

It is described more fully on the documentation for the spreadsheet, but basically, the lookup worksheet contains the necessary information. It contains a "SG" or "Specific Gravity" column which expresses the density of the substance as compared to water. Using that you can convert from weight to volume and that's how it works. The data comes mostly from the USDA nutrition database, and a few items from other sources, including the odd measurement by me. If you don't like the conversion, change the SG number on the lookup worksheet.


--dolf


See my My Bread Adventures in pictures

buns of steel's picture
buns of steel

http://people.iarc.uaf.edu/~cswingle/bread/bread_calculator.php

 there's another bread calculator I came across, with preferment or starter as part of the "equation"

 Thanks for posting yours Mike, I'll check it out when I have more time.