Scaling weight/Baking loss/Baked goods yield

Every dough piece loses weight during baking, for this reason, for every loaf, so much more dough has to be scaled than the loss of weight during baking. The losses of weight are no set values. In fact, they fluctuate depending on several parameters.

Baking loss means the loss in weight of the dough pieces and bread during baking and cooling as a result of the evaporation of volatile substances, mainly water and, in low quantities, alcohol. The baking loss is relatively high in smaller pieces of baked goods, as these have a large upper surface.

Guiding values for average losses of weight when baking and the resulting scaling weights are shown in table 13.4. Depending on the individual conditions in the company, the necessary scaling weights are still to be adjusted to achieve exact weights of bread.

Baked goods yield, also bread yield, is understood to be the quantity of baked goods which is obtained from 100 parts of flour. On the one hand, it depends on the dough yields and, on the other, on the baking losses.

The figures are to be viewed as guiding values. For a calculation based on baked goods yields, the fermentation losses and the scaling losses have to be considered which reduce the dough yield and, depending on the work process, can be up to 5 % and more.