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 = % Sugar
%Hu = % Water content
Cu = Sugar concentration in available water content.