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Asked on 18.01.2023.

Weight of the Dough

Dear all, do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full mould of bread with lid on the mould? If any thumb rule is there please share.
Answered on 18.01.2023.

Hello Srinivasan , i think it will be easy if you have facility to scale dough weight in batch and to measure density of dough . So , you will get dough volume and then you devide to one mould volume . This will give you required mould quantity in theorical aspect . 

Answered on 14.02.2023.

Hola Srinivasan, depende mucho de lo que prete das Obtener como producto final. Si llenas más el molde, vas a obtener un pan más denso con una miga algo más cerrada. 

También tiene su influencia la harina utilizada, los coadyuvantes que emplees y el proceso de fermentación (temperatura de masa, % de levadura, condiciones de fermentación y amasado). Lo antes mencionado influye en el volumen desarrollado también, siempre en relación con la cantidad de masa alocada en el molde.


Answered on 14.02.2023.

Mr Omar

pl reply in English sorry could not read

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