``` . If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. That is, conversion factor = (required yield)/ (recipe yield). To convert a formula using baker’s percentage, there are a few options: If you know the percentages of the ingredients and amount of flour, you can calculate the other ingredients by multiplying the percentage by the amount of flour to determine the quantities for 20 kg flour (Table 19). ½ cup vinegar Converting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. This process is shown in Table 14. Online culinary short courses for the indolent, the indigent, and the indomitably food-and-wine-obsessed. If something seems off, it probably is. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. Don’t believe me? ½ (.5) cup x 1.5 = (.75) 3/4 cup vinegar Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. As a matter of fact, I do. Let’s take a look at the basic ingredients in a chocolate chip cookie recipe. Percentage Yield Formula. If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. The relationship between a gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a teaspoon and a cup. If you aren’t using SEO software then you will know the amount of work load involved in creating accounts, confirming emails and submitting your contents to thousands of websites in proper time and completely automated. 2 x 1.5 = 3 cloves garlic, minced IF YOU’RE INTERESTED, CONTACT ME ==> moneyrobotsubmitter@mail.com, Regards, Adelaide Table 15: Table of ingredients for conversion recipe in metric system. Step 2: Multiply the ingredients by the conversion factor. It’s New Yield, divided by Old Yield, to get your Conversion Factor. Yield - The quantity of cooked product a recipe produces. Substantially increasing the yield of small home cook recipes can be problematic as all the ingredients are usually given in volume measure, which can be inaccurate, and increasing the amounts dramatically magnifies this problem. Since you’re reading this message then you’re living proof that contact form advertising works! Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. ?”), Recipe semantics: Pay attention to the way the recipe describes ingredients. Shows how to add formulas to your Excel recipes so you can easily scale your recipes to larger or smaller batches. So we’ll multiply the amounts given for each ingredient in the recipe by 1.5. The more milk you measure this way, the greater the variance will become. 2. The Van Slyke formula is based on the premise that yield is proportional to the recovery of total solids (fat, protein, other solids) and the moisture content of the cheese. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. Old yield of recipe = 20 portions x 150 g per portion = 3000 g, 2. The Basic Calculation of Operating Costs, 22. Let’s use our potato example: If my recipe calls for 454g of potatoes, my original weight of potatoes is 454g. Write down the recipe ingredients and quantities. of dough. (I’ve been both the perpetrator and the victim of nutmeg scaling disasters; braised short ribs with mashed sweet potatoes were the crime vehicle on both occasions.). There are “liquid” measuring cups and “dry” measuring cups, and using a liquid measure for dry or a dry measure for liquid will lead to even further unintended (and likely negative) consequences. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. IF YOU’RE INTERESTED, CONTACT ME ==> seosubmitter@mail.com, You Need Leads, Sales, Conversions, Traffic for indieculinary.com ? To resize by multiplier (e.g., double your recipe size), just use the 'Resize By Mulitiplier' drop down box to select a value, and then hit the Resize button. Then, you just multiply each ingredient by your conversion factor, … Yield in culinary terms refers to how much you will have of a finished or processed product. Start in the cell where the yield goes (cell F3). Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). Think of yeast when baking bread. Conversion factor = (required yield)/(recipe yield). For example, a standard recipe might be written to prepare 25 portions. Now let’s suppose we want this recipe to serve 9 instead of 6. All of the ingredients in a production formula total 100 percent, so the formula can easily be scaled up or down depending on production demands. If you aren’t using SEO software then you will know the amount of work load involved in creating accounts, confirming emails and submitting your contents to thousands of websites in proper time and completely automated. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. Or if it calls for 1 cup and the conversion comes out to .48 what is that? I often visit your blog and have noticed that you don’t update it Decide what yield is required. Recipes often need to be adjusted to meet the needs of different situations. (Which is why I suspect something went wrong with his recipe besides just the conversion factor– more on that in a minute.) This is the information you NEED. More frequent updates will give your blog higher rank & authority in google. (Remember flour is always 100%). (For instance, a cup of flour might weigh 3 ½  ounces, or it might weigh 5 ounces, depending on whether its been sifted, spooned, packed, heaped, leveled, or anything in between.) Some of these include the following: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. Imperial and U.S. Systems of Measurement, 6. That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED ÷ what you HAVE. Table 18: A formula stated in baker’s percentage. Some other assertive spices, such as nutmeg, do not necessarily scale up well, either. Example 6 Her friend in Ireland had gotten a hold of an American cookbook and left a tongue-in-cheek post for my friend to the effect of, “What size cup do they mean?!?!? Although recipe conversions are done all the time, several problems can occur. Thank you!! A formula consists of ingredients and quantities needed to produce a specific quantity of some product. 2. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Take an example of the online recipe where actual ingredients with proper quantity are given. I’m not sure if this was grounded in science or just the pastry chef’s experience, but I trust her judgment. Each ingredient can scale in different ways as the production quantity changes. For ex. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. Portion size is key to determining the quantity of food to be prepared. Which of the following is the formula in computing conversion factor? You know the total dough weight is 171% of the weight of the flour. Different chilés (and derivatives of fresh chilés, such as chilé powders, or hot sauces) have different amounts of capsaicin; your experience with their relative hotness will tell you whether it’s appropriate to apply the conversion factor as-is, or scale back. Consider the source: You can’t always trust recipes you find on the internet. (By the way, I have never personally used this recipe, so I can’t vouch for its tastiness– just its suitability for a conversion exercise.). Table 17: Table of conversion for yield in a standard recipe. For instance, if the recipe yields 12 for a single batch then the formula … Table 16: Table of ingredients for recipe adjusted in metric system. 5pounds of flour how many roll can i get. A. CF= required yield/recipe yield B. CF= recipe yield x required yield C. CF= recipe yield/required yield D. CF= required yield - recipe yield natalie134 is waiting for your help. 2 cloves garlic, minced Before you begin, there is an important first step: Converting to weight is particularly important for dry ingredients. Accessibility features of the web version of this resource, Known accessibility issues and areas for improvement, Let us know if you are having problems accessing this book, Help us improve the accessibility of our resources, Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. Finally, calculate your yield percentage by converting the edible portion of your food product into a percentage by using this basic formula: Edible portion weight ÷ Original weight x 100 = Product Yield Percentage. Factors Affecting Working Performance, 21. No need to type out each ingredient item line by line into table cells or multiple form fields. That is, Table 21: Formula adjusted based on total dough weight. Freshly-ground black pepper to taste. 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