Recalute Recipes

[Militis]

Just wondering if there are anyother bakers chefs pastry chefs or people that know about recalute recipes.
I have to do it for my test i have done it but it seems right but one part i am stuck on so i just what to go over it with people that know about this here is what i done....

Ok i have to make a few things but i am doing fruit cake for example which weighs 1.800g now i have to recalute it so i divide it with known weight

1.800 / 5.322

= 2.956666666666

ok so that leaves me with .95 as some of you know what i am talking about then times that .95 with the know ingreients wieght so

Bakers FLour 1.015 x .95 = 0.964

Castor Sugar 1.100 x .95 = 1.045

Milk Powder .85 x .95 now this is the part i don't understand is it 80 or 75 really not sure about this part.
It comes up with as i said 0.8075 so yea if you can help it would be great thanks just a little confused becasue taking 5 off is'nt really much of a difference which leads me to 75 but i want to make sure.


Thanks In Advance

 

[Militis]

Must be someone out there lol

 

[Militis]

Guess not >_>

 

[pacu mom]

It appears that you are using just 95% of each ingredient. Use the number closest to the decimal point--the .80

 

[Militis]

Ok well my step figured it out so yay

 

[Red Devil]

Ok well my step figured it out so yay

sorry but i do all my cooking from scratch and could not stand to follow such a precise recipe.... a little of this and a lot of that... is the way i do it..

 

[Militis]

sorry but i do all my cooking from scratch and could not stand to follow such a precise recipe.... a little of this and a lot of that... is the way i do it..

Yea same but with this course i have to be precise so stressed out about pastry i was so doing well high marks with everything then pastry screws me over so far .

Thank you 2 for repleying

 

[invisyblegypsey]

sorry but i do all my cooking from scratch and could not stand to follow such a precise recipe.... a little of this and a lot of that... is the way i do it..

hahahahahaah you make me giggle liz i cook the same way

 

[Red Devil]

Yea same but with this course i have to be precise so stressed out about pastry i was so doing well high marks with everything then pastry screws me over so far .

Thank you 2 for repleying

maybe thats why i never became a baker...i hate math....good luck to you.. it is probably easy when you get to know it...

 

[Red Devil]

hahahahahaah you make me giggle liz i cook the same way

everyone loves my cooking... and i am sure they love yours too,,..