# Calculation formulae for the compilation of recipes

When compiling recipes, the correct ratio of the ingredients to one another matters. Over and above, the different recipe components require an individual quantity of water to achieve optimum dough properties. The following calculations help to ascertain the correct ratio.

Calculation of the dough size from the dough yield

#### Table 5.5: Details on the calculation of the dough yield

Calculation of the flour quantity from the dough size (gross dough yield)

#### Table 5.7: Details on the calculation of the gross dough yield

Calculation of the flour quantity from the number of pieces

Production of 47 loaves with the scaling weight of 1.250 kg each

Calculation

Calculation of the addition of liquid

The required addition of liquid of a dough can be calculated with the following formula:

#### Table 5.8: Example recipe for the calculation of the quantity of the addition of liquid

Production of rolls, 20 times 1.800 kg each (30 pieces of 0.060 kg).
Required dough size: 20 x 1.800 kg = 36.000 kg

How high is the addition of liquid?

#### Table 5.9: Details for the calculation of the addition of liquid

Alternatively, the flour quantity can also be calculated.