Baker percentage

The absorption rate (short TA) is a relative measure of the assistance obtained from 100 parts of flour after mixing with Zugussflüssigkeit ( water and / or milk) lot of dough. The amount of flour always corresponds to 100 %. If a batter of 10 kg of flour and 5 liters (= 5 kg) of water, this corresponds to a TA of 150 When one generally speaks of dough yield, as so is the net absorption rate meant, so milled grain products in terms of liquid in the dough.

Dough yields are often used as a means to facilitate the handling of recipes. But it is allowed also an indicator which tells you about the quality of flour ( water-binding capacity ).

Calculation

Gross absorption rate

As gross absorption rate is defined as the total percentage of ingredients of a dough, the amount of flour is always set at 100%. Become a dough out of flour and water (or milk) or added yeast, salt, sugar, fat and eggs, all produce is sourced and aggregated to 100 % flour.

For example, if added to 10 kg of flour still 4.5 kg other ingredients, so the gross absorption rate is 145 Calculation: 10 kg flour ingredients = 4.5 kg 14.5 kg dough == > 14.5 kg * 100/10 kg flour yields a gross TA of 145

Net absorption rate

Refers only to the main components - flour and Zugussflüssigkeit - and essentially describes the strength of a dough.

For example, if a roll dough to 10 kg flour 5.8 kg ( l) added milk, the net absorption rate is 158 Calculation: 10 kg flour 5.8 kg of milk = 15.8 kg dough == > 15.8 kg * 100/10 kg flour yields net TA of 158

The lower the TA is, the firmer the dough. The higher the TA, the softer the dough.

Vorteige be made ​​with a TA of 200 or higher. This results in better swelling of the flour is funded with long idle times, as the free water can be easily attached. Thus they may arise flavors and baked goods stay fresh longer.