Sweet potatoes have a medium to high glycemic index (GI), varying from 44–96. Simple sugars, such as glucose, fructose, sucrose, and maltose, comprise 32% of the carb content ( 2). The main components are starches, which make up 53% of the carb content. Click on the button below and give it a try.The nutrition facts for 3.5 ounces (100 grams) of raw sweet potatoes are ( 5):Ī medium-sized sweet potato (boiled without the skin) contains 27 grams of carbs. The calculator will help you to scale the basic recipe. Now you can change amounts, change the hydration of the dough, number of batches, the amount of flour etc. Give the calculator a try by first clicking on ‘Open WKB Dough Calculator’. The WKB dough calculator also uses baking percentages behind the scenes to do the calculations. With this calculator you can scale our recipes with just a few simple clicks. To a lot of recipes on our website we added our WKB dough calculator. The total amount of dough needed is 4 * 500 g = 2000 g. With this table you scale the recipe to bake 4 loaves like we did in example 1 and 2. Recipe turned into baker’s percentages Ingredient Now you need to divide all the amounts of the recipe by 4.5 to calculate the baker’s percentages. First take 1% of the total amount of flour which is 450 ÷ 100 = 4.5 g. With this number you can now calculate all the bakers percentages of the recipe. Recipe from book you want to use Ingredientįirst of all you need to calculate the the total amount of flour (50 + 400 = 450 g). However instead of using the amounts given in the recipe, you want to make 4 loaves of 500 g each. You have found a nice recipe in a bread book. This gives us the following recipe with a total dough batch of 2999 g which is close enough of course : IngredientĮxample 3 You want to bake 4 loaves of 500 g So each 1% represents 26.44 g, and by multiplying all percentages by 26.44 g we get the following recipe IngredientĮxample 2 : Now you want to make 12 loaves of 250 g eachĪs with our first example we need to calculate the weight of the total dough, which is 12 x 250 g = 3000 g. Now to get to 1% you need to divide 4500 by 170.2 = 26.44 g. For this example recipe the total combined percentage figure for 4500 g is 170.2% (see above in table: all the percentages of all ingredients added up). The first step is to calculate the amount which represent 1%. For 6 loaves you need 6 x 750 = 4500 g of dough. When you want to make 6 loaves of bread weighing 750 g each, you can easily calculate all ingredients. A typical straightforward recipe may look like this: IngredientĮxample 1 : You want to make 6 loaves of 750 g each With this example you can perform a lot of helpful calculations, quickly calculating the right amounts for all ingredients. This total amount includes all the flour used in a recipe so must also include different types of flour and the flour in a preferment if this is part of the recipe. This means, to start with we always denominate the total amount of flour as 100%. In a recipe based on baker’s percentage all ingredients are calculated in relation to the total amount of flour within the recipe. But, if you are fond of numbers and want to know what others are talking about do read on! You may ask yourself: As a home baker, do I really need this baker’s percentage stuff to make a good loaf of bread? The answer is no, you don’t. “The Baker’s percentage expresses each ingredient in parts per hundred as a ratio of the ingredient’s mass to the total flour mass”
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