7. Total Yield Method RQ of each ingredient = CF x OQ of each ingredient then, Conversion Factor (CF) = Total Original Quantity (OQ) ÷ Total Required Quantity (RQ)
8. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb Butter 1 lb, 2 oz Sugar 2 lb, 2 oz Eggs 10 Cake Flour ¾ lb Walnuts ½ lb Convert to ounces
9. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Total
10. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Totals 85 Determine Total RQ
11. Total Yield Method - Example Use RQ and OQ to determine CF Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 Butter 1 lb, 2 oz 18 Sugar 2 lb, 2 oz 34 Eggs 10 10 Cake Flour ¾ lb 12 Walnuts ½ lb 8 Totals 85 Total RQ 156
15. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 Butter 1 lb, 2 oz 18 1.83 Sugar 2 lb, 2 oz 34 1.83 Eggs 10 10 1.83 Cake Flour ¾ lb 12 1.83 Walnuts ½ lb 8 1.83 Totals 85 Total RQ 156 Multiply OQ by CF
16. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 Butter 1 lb, 2 oz 18 1.83 32.94 Sugar 2 lb, 2 oz 34 1.83 62.22 Eggs 10 10 1.83 18.3 Cake Flour ¾ lb 12 1.83 21.96 Walnuts ½ lb 8 1.83 14.64 Totals 85 Total RQ 156 Convert
17. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 3 lb, 14 oz Butter 1 lb, 2 oz 18 1.83 32.94 2 lb, 1 oz Sugar 2 lb, 2 oz 34 1.83 62.22 3 lb, 14 oz Eggs 10 10 1.83 18.3 18 Cake Flour ¾ lb 12 1.83 21.96 1 lb, 2 oz Walnuts ½ lb 8 1.83 14.64 15 oz Totals 85 Total RQ 156
18. Total Yield Method - Example Brownies Original Quantity (OQ) Required Quantity (RQ) Ingredient General in Oz CF in Oz General Bitter Chocolate ¾ lb 12 1.83 21.96 3 lb, 14 oz Butter 1 lb, 2 oz 18 1.83 32.94 2 lb, 1 oz Sugar 2 lb, 2 oz 34 1.83 62.22 3 lb, 14 oz Eggs 10 10 1.83 18.3 18 Cake Flour ¾ lb 12 1.83 21.96 1 lb, 2 oz Walnuts ½ lb 8 1.83 14.64 15 oz Totals 85 Total RQ 156
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20. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General Bread Flour 5 lb Water 3 lb Yeast 2-½ oz Salt 2 oz Sugar 6 oz Vegetable Oil 6 oz Egg Yolks 6 Eggs 6 Convert to ounces
21. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General Bread Flour 5 lb 80 Water 3 lb 48 Yeast 2-½ oz 2.5 Salt 2 oz 2 Sugar 6 oz 6 Vegetable Oil 6 oz 6 Egg Yolks 6 6 Eggs 6 6 Determine percentage (based on flour)
22. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 Total Total
23. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 Determine Total RQ
24. Baker’s Percentage - Example Use RQ and total % to determine CF Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 104
28. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 60% Water 3 lb 48 3% Yeast 2-½ oz 2.5 2.5% Salt 2 oz 2 7% Sugar 6 oz 6 7% Vegetable Oil 6 oz 6 7% Egg Yolks 6 6 7% Eggs 6 6 193.5% 156.5 104 Multiply each percentage by CF
29. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 60% Water 3 lb 48 33 3% Yeast 2-½ oz 2.5 1.5 2.5% Salt 2 oz 2 1.4 7% Sugar 6 oz 6 3.78 7% Vegetable Oil 6 oz 6 3.78 7% Egg Yolks 6 6 3.78 7% Eggs 6 6 3.78 193.5% 156.5 104 Convert
30. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 3 lb, 6 oz 60% Water 3 lb 48 33 2 lb, 1 oz 3% Yeast 2-½ oz 2.5 1.5 1-½ oz 2.5% Salt 2 oz 2 1.4 1-¼ oz 7% Sugar 6 oz 6 3.78 3-¾ oz 7% Vegetable Oil 6 oz 6 3.78 3-¾ oz 7% Egg Yolks 6 6 3.78 4 7% Eggs 6 6 3.78 4 193.5% 156.5 104
31. Baker’s Percentage - Example Braided Egg Bread (Challah) Original Quantity (OQ) Required Quantity (RQ) Percent Ingredient General in Oz in Oz General 100% Bread Flour 5 lb 80 54 3 lb, 6 oz 60% Water 3 lb 48 33 2 lb, 1 oz 3% Yeast 2-½ oz 2.5 1.5 1-½ oz 2.5% Salt 2 oz 2 1.4 1-¼ oz 7% Sugar 6 oz 6 3.78 3-¾ oz 7% Vegetable Oil 6 oz 6 3.78 3-¾ oz 7% Egg Yolks 6 6 3.78 4 7% Eggs 6 6 3.78 4 193.5% 156.5 104
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Notes de l'éditeur
Balance Beam Scale – A measuring device with two balanced platforms and a graduated bar, using either standard (English) or metric measurements. Liquid Measures – Volumetric measurement of fluids (such as water and oil) that are converted to weight by using the ratio of one pint equals one pound. Production Yield – A method of scaling recipes using the conversion factor between required quantity and original quantity. Yield – The final amount of product resulting from the proper completion of a recipe. Additional Source : Steve Labensky, Gaye Ingram, & Sarah Labensky. Webster’s New World Dictionary of Culinary Arts . Prentice Hall: Upper Saddle River, NJ. 1997.
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