Topic 1: session 4: Ingredient Calculations

Hot Cross Buns Ingredients % Kg Bakers Flour 100 2.97 5Salt 1 0.030 Sugar 8 0.238 Improver 1 0.030 Yeast 8 0.238 Oil 5 0.149 Water 55 1.636 Mixed Spice 4 0.119 Currents 25 0.744 Sultanas 35 1.041 Total Dough Weight 7.200Kg EYF 2.42 White Bread Dough Ingredient %Kg Bakers Flour 100 4.000Kg Salt 2 0.08 Improver 1 0.04 Oil 1 0.04 Yeast 2 0.08 Water 60 2.4 Total Weight 7.000Kg EYF 4.15 Whole meal Bread dough Ingredient %kG Wholemeal Flour 100 12.000 Salt 2 0.24 Improver 1 0.12 Gluten 3 0.36 Oil 1.0 12 Yeast 3 0.36 Total Weight 21.480Kg EYF 1.50

Topic 1: session 3 Calculating Flour Weight

white dough recipe-1.000 wholemeal dough recipe-5.000 coffee and date dough recipe-1.000 apricot delight dough recipe-2.000 hot cross bun dough recipe-2.000

Topic 1: session 2: Expected Yeild Factor

hot cross bun dough recipe-2.42 apricot delight dough recipe-3.48 coffee and date dough recipe-2.51 wholemeal dough recipe-1.8 white dough recipe-1.66