Panettone Universal Method Calculator
I quickly put together a calculator tailored to the primo impasto which calculates the variables of The Universal Method as devised by Thomas Teffri-Chambelland.
I have been devising my own formulas and was interested in seeing how they stacked up according to his method.
Excluding dough inclusions / add-ins / of the homogenous dough:
Su% = Percentage of sugar in dough
Hu% = Percentage of water content in dough
Cu = [Su%/Hu%]*100 - Sugar concentration in water content
https://staffoflife.wordpress.com/links/universal-method/ [1]
UM Calculator (Preview Version) | Italian Baking (wordpress.com) [2]
[Updated : Jan 06, 2023]