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Thanks, Rottiedogs, nice to see you posting again.
Everyone here should feel free to adapt this spreadsheet and let us know what you use it for. And let me know, either online or off-line, if you need help tweaking the spreadsheet. Excel has a lot of powerful features, I'm sure there are many features I've never used at all or to their full extent.
Several BBGA members have Excel spreadsheets that handle multi-stage formulas (ones with a starter or soaker) and that more closely resemble the BBGA formula standard.
I keep thinking there should be a way to do the BBGA formula standard as a webpage, but I don't think there's an easy way to do it in WordPress. I've looked at using Drupal, their built-in form tool isn't quite robust enough to do it, either.
In computer technical terms, it is a bill of materials system, and a multi-stage one if it handles starters and soakers. A really complex one, that handles multiple independent products, can be used to drive the daily production planning of a bakery.
I saw it, thanks.
Over-mixing when adding the flour for almost any cake will result in it being dense.
Supper tonight was creamed tuna on biscuits. Back to the playoffs!
Here's my laminated dough spreadsheet, you can see how I use the yield row at the top of each set to adjust the ingredients based on the percentage column.
I've been using spreadsheets since before Visicalc, in fact I taught a course at the University of Nebraska Business College on using spreadsheets for financial modeling in around 1980.
Attachments:
You must be logged in to view attached files.It looks like the center light bank (4 bulbs) will go from about 160 watts to around 50 watts, the outer banks, which don't get used as often, would be twice that. Not sure that'll make a visible change in our electric bill, but the kitchen sure is a lot brighter now.
We've switched a number of lights from incandescent to LED; there are a few fluorescent fixtures that will probably get changed to LED over time, but that's usually a bit more work. We just switched a string of cable lights from halogen to LED, they're 16 feet off the ground so we had to find someone with a big ladder to get up there.
Brownie biscotti?
I did make the peanut butter cookies, I used a #60 scoop and it yielded 35 cookies about 2 3/4 inches in diameter. That works out to under 10 grams of carbs per cookie.
I've made my notes on the recipe and it will go in the 3 ring binder where I keep the recipes we use frequently.
They tend to choose a few proteins and vegetables as focal points each time. I think monkfish was one of the proteins this time.
The Scandinavian countries have been dominating this competition lately, but they pile a lot of resources into it from both corporate and government sponsorships. The competitors are chosen well in advance and given up to a half-year off from their jobs, with plenty of resources for practicing, including a practice kitchen that matches the one that they will use in Lyon.
I've set up several spreadsheets with a 'yield' column, you change it and everything else changes to produce the desired weight. I have charts for puff pastry and croissant pastry that cover batches from 200 grams to 1000 grams.
Sure, I'd like to see the recipe.
We got a sprinkling of snow, but the temperature fell through the floor, it was 8 degrees when we were coming home from the theatre tonight. (We went to see "On Your Feet", the Gloria Estefan musical.) The forecasted high for Sunday is 11. Good day to stay home, bake some cookies, and watch the NFL playoffs.
We're having tomato soup and fried cheese sandwiches. We were going to have it a couple of days ago but we were out of cans of tomato soup, and I've never found a recipe that I like for making tomato soup from scratch.
Yes, you can use Baker's Math to rescale any recipe, it doesn't even have to be a recipe that uses flour, just use whatever the main ingredient is as the 100% basis. Some people feel that if you are doubling a recipe you might not need to double the yeast, though that's mostly because older recipes often use too much yeast because yeast has improved since the 60's. (Salt is another ingredient that I've seen that suggestion on, I often go with 75% of the recommended salt anyway, though, because my cardiologist wants me to limit my sodium intake.)
I think we're going to miss the storm that's coming through Nebraska, looks like it went north of us again.
The scoop size number, if present, should be on the wiper bar. I'll have to try these peanut butter cookies.
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