Dough yield

The dough yield ( TA for short ) is a relative measure of the amount of dough obtained from 100 parts of flour after mixing with pouring liquid ( water and / or milk ) . The amount of flour always corresponds to 100%. If a dough consists of 10 kg of flour and 5 liters (= 5 kg) of water, this corresponds to a TA of 150. When one speaks of dough yield in general, this means the net dough yield, i.e. ground grain products in relation to the liquid in the dough.

Dough yields are often used as a means to simplify recipe handling. But it is also an indicator that allows statements to be made about the flour quality (water binding capacity).

calculation

${\ displaystyle TA = {\ frac {\ mathrm {amount of dough} \ cdot 100} {\ mathrm {amount of flour}}}}$

Gross dough yield

The gross dough yield is the percentage sum of all ingredients in a dough, whereby the amount of flour is always set equal to 100%. If yeast, salt, sugar, fat and eggs are added to a dough in addition to flour and water (or milk), all ingredients are added together and based on 100% flour.

Example: If 4.5 kg of other ingredients are added to 10 kg of flour, the gross dough yield is 145.
Calculation: 10 kg of flour + 4.5 kg of ingredients = 14.5 kg of dough ==> 14.5 kg * 100 / 10 kg of flour results in a gross TA of 145.

Net dough yield

Refers only to the main components - flour and pouring liquid - and essentially describes the firmness of a dough.

Example: If 5.8 kg (l) of milk are added to 10 kg of flour for a roll dough, the net dough yield is 158.
Calculation: 10 kg of flour + 5.8 kg of milk = 15.8 kg of dough ==> 15, 8 kg * 100/10 kg flour gives a net TA of 158.

**Approximate net TAs are common for doughs:**
Doughs	Net dough yields
Meal (cereals) - and whole grains -Teige	176-180
Rye bread batter	175-178
Ciabatta dough	170-175
Baguette dough	165
Wheat bread / toast bread dough	154-158
Bun dough	156-158
Pretzel dough	150

The lower the TA, the firmer the doughs.
The higher the TA, the softer the doughs are.

Pre-doughs are made with a TA of 200 or higher. This promotes better swelling of the flours during long periods of standing, as the free water can be easily bound. This also creates flavors and the baked goods stay fresh longer.

Individual evidence

^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .

[1] Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .