6-inch formula, but what if I only have 8-inch molds? Teach you 1 quick conversion formula!

In daily baking, in order to improve the success rate, it is generally made in strict accordance with the formula ratio, which is also the practice of many small partners. Although the success rate has improved, there are still many problems.

For example, the formulas in many books are calculated in proportion when they are sold in stores, and the number of finished products is too large. The first experiment or when the baker at home doesn't calculate it carefully will cause a waste of raw materials.

Therefore, we often reduce the dosage according to the proportion and make a delicious meal for one person, which will not only be delicious as we wish, but also will not cause waste, and we will feel happy when we think about it.

For example, if the basic formula: 400g wheat flour, 4g salt, 240g water, 8g sugar and 4g yeast can make four finished products, we can make two finished products smoothly as long as we halve all the ingredients.

Of course, this method is limited to the case where no mold is used.

When the cake course is 6 inches and I only have 8-inch molds, can we also switch directly?

I don't know if you have heard this joke:

One day, you went to the store to buy 12 inch pizza, and 12 inch pizza was sold out.

So the clerk asked you, can you change it to two 6-inch pizzas?

Don't embarrass the shop assistant, 12 inch, two 6 inches, no loss.

No loss, this is your first judgment.

But your judgment is wrong.

According to the circular area, 1 12 inch pizza is equal to 4 6 inch pizzas ~

So it is necessary to know how to convert the cake size!

First, the round cake mold

Generally, circular molds such as sponge cake and cheesecake can be calculated by the radius of the model when the height is the same and the bottom size is different.

First, according to the cylinder volume formula:

Volume (V)= bottom area (S)X height (h)

If the heights are the same, only the bottom area is considered.

Bottom area (S)=π× (bottom radius)?

If the common divisor π is omitted, the final result is:

Scale factor = (existing mold radius)? (original formula mold radius)?

Although the algorithm is simple, it is still very troublesome to take an integer after each calculation, so we unify the common size conversion results into a table.

The vertical column is the original formula size, the horizontal column is the size to be converted, and the intersection of the horizontal and vertical columns is what we call the coefficient.

For example, if you change from 4 inches to 5 inches, you only need to multiply the formula by 1.56, and if you change from 6 inches to 7 inches, you only need to multiply the formula by 1.36, which is much more convenient.

Second, the square cake mold

Square molds, such as mousse cakes, are the same as the previous round molds, and are converted according to the area ratio of the bottom of the mold when the height is the same and the bottom size is different.

Common size conversion table ↓↓↓

Careful friends, have you found that the square mold conversion table is exactly the same as the circle, is it wrong?

In fact, according to the formula, the conversion table of square mold and circular mold is the same, and interested partners can calculate it manually by themselves.

In addition, if there is only one square mold at home, and it happens that the formula uses a round mold, we can also directly convert it.

Similarly, there are round to square molds ~

Third, the percentage of baking.

When we operate according to the original formula, we sometimes need to convert the size of the mold, but we will also encounter the situation that the formula has only a percentage and no specific weight. ?

This is because the original precise formula dose may not be suitable for everyone's needs.

Give a simple example? Bakery chefs need to make products according to the actual sales situation, so the daily output is different, sometimes more, sometimes less. In order to facilitate the calculation, the percentage formula is adopted, and the required ingredients can be quickly calculated according to the output.

In the bread material formula, the material is expressed in grams, of which flour is the largest. Flour is expressed as 100%, and the weight of other materials is divided by the weight of flour and multiplied by 100% to get the percentage of each material.

In the percentage of bread, the flour in the formula is always 100%, and the total percentage of a dough formula exceeds 100%.

Baking percentage = (weight of raw materials/total weight of flour) × 100%

It is also an example of a basic formula in the last article: wheat flour 400g, salt 4g, water 240g, sugar 8g, yeast 4g,

Wheat flour: 400/400× 100% =100%-wheat flour100%.

Salt: 4/400×100% = 1%-salt1%.

Water: 240 ÷ 400× 100% = 60%-60% water.

Sugar: 8 ÷ 400× 100% = 2%-2% sugar.

Yeast: 4÷400× 100% = 1%- yeast 1%.

If the dosage of wheat flour is 1KG, 2KG and 5KG respectively, the weight of other materials can be calculated in turn.

Besides this calculation, there is actually a simple method. We can just think of% as G, without even turning on the cell phone calculator.

The success or failure of baked food is closely related to the baking formula. It is important to make it strictly according to the formula proportion, but once you master the algorithm of material ratio and refueling, baking will be more handy.

Well, these are some small problems we encounter every day. The next time you see the formula, you can directly convert it in these situations.