#1 Cranberry Drop Scone
Assignment - 2b
Baker's %
750 g 100.00 Pastry flour 1. Which recipe (#1 or #2) do you think is more dry in texture, & w
8 g 1.07 Salt 2. How can you check if your 'total percentage' is correct? Show Fo
150 g 20.00 Sugar
38 g 5.07 Baking powder 3a. Which recipe (#1 or #2) would be considered a 'rich' dough, and
185 g 24.67 Butter 3b. Which ingredients make up the fat content within these two re
435 g 58.00 Milk
40 g 5.33 Egg yolks
125 g 16.67 Dried cranberries
1731 230.80
#2 Herb Biscuits
Baker's %
600 g 50.00 Bread flour
600 g 50.00 Pastry flour Your Name: Raymond Natanael
24 g 2.00 Salt Student ID#: 4091C021
60 g 5.00 Sugar
72 g 6.00 Baking powder
420 g 35.00 Butter and/or shortening
800 g 66.67 Milk
60 g 5.00 Chopped parsley
2636 219.67
1. I think that the 1# recipe will be more dry in texture. The reason is that pastry flour has
less protein which means less gluten than the bread flour. Gluten fuction as a component
s more dry in texture, & why? that makes the product more chewy, fluffy, and tender. In the 1# recipe we only use pastry
flour whereas in the 2# we use pastry and bread flour which means that the 2# recipe
ntage' is correct? Show Formula. contains more gluten than 1#. Therefore the 2# recipe will be more chewy and the 1# will
be more dry, crumbly, and flaky in texture.
sidered a 'rich' dough, and why?
ntent within these two recipes? 2. (weight of ingredients/weight of flour) x 100
3.a I believe that 1# recipe would better be considered as a rich dough than the 2# recipe.
The definition of rich dough itself is dough that contains high levels of fat. I believe that 1#
contains much more fat than 2#. Thus 1# would be more suited to be considered as rich
dough.
3b. Butter, milk, and egg yolks
1. I think that the 1# recipe will be more dry in texture. The reason is that pastry flour has
less protein which means less gluten than the bread flour. Gluten fuction as a component
that makes the product more chewy, fluffy, and tender. In the 1# recipe we only use pastry
flour whereas in the 2# we use pastry and bread flour which means that the 2# recipe
contains more gluten than 1#. Therefore the 2# recipe will be more chewy and the 1# will
be more dry, crumbly, and flaky in texture.
2. (weight of ingredients/weight of flour) x 100
3.a I believe that 1# recipe would better be considered as a rich dough than the 2# recipe.
The definition of rich dough itself is dough that contains high levels of fat. I believe that 1#
contains much more fat than 2#. Thus 1# would be more suited to be considered as rich
dough.
3b. Butter, milk, and egg yolks
