Dough and Batter part II

Labels: , Posted by Yann_Chef on at 2:55 p.m.

In dough and batter part one, I tried to describe the most common ingredients found in baked and pastry products and how they interact with each other. In part 2 I short listed some common dough and batter recipes and summarized their representative compositions.

This is how it works. The numbers shown will indicate the relative weight of ingredients in doughs and batters with the weight of flour constant at 100. This description is purely based on wheat flour, though other grains and seeds can also be used, most familiar baked goods and pastries are made from wheat. Also, I would like you to keep in mind that it is only a general representation of the proportion of ingredients used in common baked foods; individual recipes vary widely.


Doughs

  • Bread = Flour: 100; Total water: 65; Fat or oil: 3; Milk solids: 3; Eggs: 0; Sugar: 5; Salt: 2.
  • Biscuits = Flour: 100; Total water: 70; Fat or oil: 15; Milk solids: 6; Eggs: 0; Sugar 1; Salt: 2.
  • Pastry = Flour: 100; Total water: 30; Fat or oil: 65; Milk solids: 0; Eggs: 0; Sugar 1; Salt: 1.
  • Cookie = Flour: 100; Total water: 20; Fat or oil: 40; Milk solids: 6; Eggs: 6; Sugar 45; Salt: 1.
  • Pasta = Flour: 100; Total water: 25; Fat or oil: 0; Milk solids: 0; Eggs: 5; Sugar: 0; Salt: 1.
  • Brioche = Flour: 100; Total water: 60; Fat or oil: 45; Milk solids: 2; Eggs: 75; Sugar: 3; Salt: 1.
  • Panettone = Flour: 100; Total water: 40; Fat or oil: 27; Milk solids: 1; Eggs: 15*; Sugar: 28; Salt: 1.

Batters

  • Pancake, waffle = Flour: 100; Total water: 150-200; Fat or oil: 20; Milk solids: 10; Eggs: 60; Sugar: 10; Salt: 2.
  • Crepes, popover** = Flour: 100; Total water: 230; Fat or oil: 0; Milk solids: 15; Eggs: 60; Sugar: 0; Salt: 2.
  • Choux = Flour: 100; Total water: 200; Fat or oil: 100; Milk solids: -; Eggs: 130; Sugar: 1; Salt: 2.
  • Sponge cake = Flour: 100; Total water: 75; Fat or oil: 0; Milk solids: 0; Eggs: 100; Sugar: 100; Salt: 1.
  • Pound cake = Flour: 100; Total water: 80; Fat or oil: 50; Milk solids: 4; Eggs: 50; Sugar: 100; Salt: 2.
  • Layer cake = Flour: 100; Total water: 130; Fat or oil: 40; Milk solids: 7; Eggs: 50; Sugar: 130; Salt: 3.
  • Chiffon cake = Flour: 100; Total water: 150; Fat or oil: 40; Milk solids: 0; Eggs: 140; Sugar: 130; Salt: 2.
  • Angel cake = Flour: 100; Total water: 220; fat or oil: 0; Milk solids: 0; Eggs: 250***; Sugar: 45; Salt: 3.

*Yolks only; ** Known as Yorkshire pudding on this side of the Atlantic; *** Whites only.

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