Calculating DDT considering mass.
Most recipes including in bakeries use a standart DDT calculation but I have never seen people considering the mass of each item.
So let's talk 60% dough (no salt, no yeast) Just water and flour.
Our DDT is 80
Formula would be
Flour 100 % 74F
Water 60% ?F (we are trying to find to get to DDT 80)
Standart way to calculate is 80 *2 = 74 + ?
Water comes out 86 .
But this is not realistic since mass of each item is different. This would work only for 100% hydration dough
We should first convert from bakers % to regular %
Flour 100/160 => Flour is 0.625% of the whole recipe.
Water 60/160 => Water 0.375 % of the whole recipe.
These should be used as coefficients to calculate the temperature.
80 = 0.625 * 74 + 0.375 * ? And the answer comes up to 90F
If this was 100% hydration dough
it would have been
80 = 0.5 * 74 + 0.5 * ? and the answer would be 86
So mass actually matters ? Is this an over kill.
I am thinking for places where they produce a lot of bread they must do the calculation like so.
But again huge productions lines are fully automated and computers are doing everything anyway.
But again how would ambient temp and friction factor would play into this ?