1. Below are several bread recipes of ABC Bakery.

Many of the staff working at the bakery

gave comment that they seem to have problems with multiplying or scaling down the bread
recipes. Assist them in converting the below recipes to Baker’s Percentage Format.
(6 Marks)

Baguette Recipe Bakers Percentage %

[Yield – 8 Pieces]
500gm Bread Flour
300gm Water
10gm Salt
20gm Sugar
10gm Yeast

Whole Wheat Ciabatta Recipe Bakers Percentage %

[Yield – 8 Pieces]
100gm Whole wheat Flour
400gm Bread Flour
450gm Water
80gm Olive Oil
15gm Salt
10gm Yeast

Bagel Recipe Bakers Percentage %

[Yield – 8 Pieces]
500gm Bread Flour
10gm Vital Wheat Gluten
300gm Water
15gm Salt
10gm Yeast
5gm Malt Powder
5gm Milk Powder
2. Discuss the advantages of using recipes that is based on Baker’s Percentage format.
(2 Marks)
3. Following your advice, the owner have purchased a new larger spiral mixer to aid in the
speed of bread production in the bakery. You are required to obtain the Friction Factor of the
new spiral mixer for future references by doing a test with a dummy dough. Calculate what
is the Friction Factor of the new spiral mixer based on the criteria of the temperature of
flour, room, water and dummy dough
in table 1. (Please provide the formula and calculation in your answer) (2 Marks)

Flour Temperature 24⁰C

Room Temperature 22⁰C
Water Temperature 21⁰C
End of Dummy Dough Temperature 25⁰C
Table 1:temperature of variables.