You are on page 1of 3

Sheet1

BASIC BAKERS METHOD

FLOUR 3000 100.0%


WATER 1800 60.0%
SALT 60 2.0%
YEAST 60 2.0%
OTHER 0 0.0%
OTHER 0 0.0%
OTHER 0 0.0%

TOTAL DOUGH 4920

FINISHED DOUGH - BASIC 500

FLOUR 304.88 60.98%


WATER 182.93 36.59%
SALT 6.10 1.22%
YEAST 6.10 1.22%
OIL 0.00 0.00%
OTHER 0.00 0.00%
OTHER 0.00 0.00%

DON'T CHANGE > 500 100.00%

Page 1
Sheet1

IF/THEN EXAMPLES - MRDA 700

FLOUR 700 100.0%


WATER 420 60.0%
SALT 14 2.0%
YEAST 14 2.0%
OIL 0 0.0%
OTHER 0 0.0%
OTHER 0 0.0%

1148

<< CHANGE THIS NUMBER

Page 2
Sheet1

<< CHANGE THIS NUMBER

Page 3

You might also like