Ingredient Science and Formulation
Ingredient science and formulation examines what each ingredient does, how ingredients interact, and how to convert a formula into a production batch without losing balance.
Functional roles
Flour protein: about 11–13% for bread, 9–10% for pastry, 7–9% for cake. Protein forms gluten; starch absorbs water and provides structure. Salt strengthens gluten and controls fermentation at 1.8–2.2% of flour. Fat shortens gluten and carries flavour; sugar tenderizes, holds water and feeds yeast.
Leavening and pH
Baking soda (sodium bicarbonate) needs an acid to release gas. Baking powder carries its own acid and is single- or double-acting. Too much soda leaves a soapy taste and yellow crumb; too little acid leaves a flat, dense product.
Water activity
Water activity, not moisture alone, governs shelf life and microbial growth. Humectants such as glycerine, invert sugar and glucose syrup lower water activity and keep products soft.
Worked example
Convert a formula to a 25 kg batch. Percentages: flour 100, water 60, sugar 15, butter 12, egg 8, milk powder 2, salt 1.5, yeast 1. Total = 199.5%. Multiplier = 25,000 g ÷ 199.5 = 125.3 g per 1%. Flour = 12.53 kg, water = 7.52 kg, sugar = 1.88 kg, and so on. Weigh minor ingredients to the gram.
Traps
Swapping bread flour for cake flour without adjusting water; treating baking powder and soda as interchangeable; ignoring the water in eggs and milk when calculating hydration; and scaling by total dough weight instead of by percentages.