Post by deepfriednew101 on Oct 1, 2021 16:22:54 GMT 1
The Flour is a Base starting range of 200g, 11 Lbs, 18 Lbs, 25 Lbs
The other items need to be calculated to the Base flour weight. In different % for the item Salt, Season, Milk and Egg Powder, Starches ETC.
The Salt is always measure in Commercial operations as a % to the Base. Especially if they manufacture low sodium Food or Salt has a certain range they want to be in for Dietary requirements.
The Seasoning % also needs to be separated if there is a quality issue or inconsistent with the Seasoning you adjust the % of seasoning Only. Most commercial Processors add a Percentage of salt to the seasoning as a way to absorb Oils from the seasoning, corn starch is also used BUT will make a crunchy or thick end cooked item if over used.
Salt can be a tricky item with its inconsistency also, which is over looked as everyone thinks salt is a stable item, and for most parts used quick can be. BUT it has a very absorbent quality which makes it clump, or absorb aroma and flavor quick. (Many restaurant’s uses rice in the salt shakers to break the lumps so they can pass through the holes)
Salt can vary from mines and the veins they are taken from. One should continually shake the salt they have at Home. Many times, people have felt they over salted the Item even when they measured or weighted the Salt. It’s the inconsistent flavor of the Salt or the clumping that is so hard to see. A home test is taking a small amount of salt and added it to water then dig to the bottom of a box and add it to water. See if there is a taste difference or let it sit and see if there is a trace amount left on the bottom of the glass are both equal traces.
So for easier recipe making use the Flour as a base number to add the items to with there own respective %
