Baking recipes are formulas more than anything else. In order to comply with a baking recipe a new field has to be added for each ingredient called "%Baker" or Baker's Percentage.
The mathematical definition for %Baker= (Weight of the ingredient (x)) Divided by (Weight of all the fours in the recipe)
The total weight of the flours in a baking recipe equals to 100%. Here is a classical example:
Baguette:
1.Wheat Flour: 100%
2. Water: 65%
3. Salt: 2%
4. Yeast: 1%
Total Recipe: 168%
In baking we tend not to measure by volume as it is highly unreliable. 1 cup of flour could weight from 5.5oz to 7oz depending how compressed was before unpacking. Thus when you call for 6 cups of flour it could be 1.5oz x 6= 9oz off the real thing. That's why so many people gets frustrated trying to do cakes, breads and pastries at home, volume based recipes just don't work.
Adding this new field should not be that hard. However the implementation of the %Baker could be a little more tricky.
In order to recalculate the formula there should be a question asking size of the portion/bread/pastry and also asking how many of them.
In baking portion size is highly variable, as well as number of servings. For example if you bake Baguette, the size of each bread could be the serving size/portion size and you also need to know the number of breads to be done. For this I may want to do 4 baguettes of 12oz each one or make 4 baguettes of 15.5oz each one (which is the French standard size).
I we don't implement this then it would be very difficult for the USER or BAKER to interact with the recipe. This don't want this to happen.
Once the system ask for Serving Size and Number of Servings, the program multiplies both and comes up with the TOTAL Weight of the Recipe.
For example, lets do Baguette again. We have the recipe above, here is how the program goes:
Serving size: 10 oz
Number of servings: 6 oz
Total Recipe: 10 x 6= 60 oz
Ingredients:
Flour @100%: 60oz/168%x100%=35.7oz
Water @65%: 60oz/168%x65%=23.2oz
Salt @2%: 60oz/168%x2%=0.7oz
Yeast @1%: 60oz/168%x1%=0.4oz
Recipe Output:
Flour: 35.7oz
Water: 23.2oz
Salt:0.7 oz
Yeast 0.4 oz
I'm attaching the bakers recipe for cinnamon roles which is a fairly complex one.
I hope somebody can take on this as I'm not a programmer but I'm a professional baker so if you have question please let me know.
Laszlo
| Comment | File | Size | Author |
|---|---|---|---|
| CINNAROLL Baker's recipe.xls | 36 KB | lgyomrey |
Comments
Comment #1
dcam commentedI can understand how this would be useful, but I'm not interested in implementing it. In over six years no one else has requested this as a feature. I think it would be too much of a niche feature to go into the main module and I shouldn't put my limited development time into it. If someone else were interested in building this, then I believe it should be built as a new field type in a separate module. I think Recipe 2.x's ingredient field type could be used as a template for getting started.