Food & cooking
Dough ball batch planner
Plan a batch weight, handling allowance and ingredient quantities for dough portions.
A clear answer. Here’s how.
Target portions total = count × ball weight. Required mixed mass = target/(1 − handling loss fraction), treating the loss as a fraction of the mixed batch. Flour is 100% and all other ingredient percentages are relative to flour. Divides mixed mass by the sum of these ratios. Includes only the listed ingredients; no starter, fermentation, cooking loss or dough-style recommendation is inferred.
See a worked example
Worked example
A fixed demonstration, separate from the values you enter above.
- Number of dough balls
- 6
- Finished dough weight per ball (g)
- 250
- Batch mass lost during handling (%)
- 2
- Water as a percentage of flour (%)
- 65
- Salt as a percentage of flour (%)
- 2
- Yeast as a percentage of flour (%)
- 0.5
- Oil as a percentage of flour (%)
- 2
Example result
- Portioned dough total
- 1,500 g
- Required mixed batch
- 1,530.6122449 g
- Handling mass allowance
- 30.612244898 g
- Flour
- 903.016073686 g
- Water
- 586.960447896 g
- Salt
- 18.0603214737 g
- Yeast
- 4.51508036843 g
- Oil
- 18.0603214737 g