配方类型:

FOOD PRODUCTS

配方说明:

Specialty Breads (Scaling Weight and Pan Size)

配方组成:

配制方法:

In general, the large wholesale bakeries are producing a voluminous loaf, rarely less than 7.6 cu. in. of pan space for each ounce of dough baked in opentop pans.
The retail baker cannot compete in the matter of volume. However, specialty breads are not sold on volume but on flavor values and other characteristics, none of which are impaired by smaller volume. In fact, the reverse is more often the case. Many retail bakers, realizing their volume limitations, have concentrated on the development of better eating qualities through the use of more dough in the pan.
To calculate the scaling weight for any given pan, it is sufficient to take the measurements of the top length, the top width, and depth, all inside measurements. The cubic content of the pan is calculated by multiplication and the result divided by the predetermined ratio of pan space to scaling weight. The result is the scaling weight.