GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 108 of 500
Compare two bread formulas side by side: their hydration, the difference between them, and the dough each one makes.
Try sample values — fills the form with the worked example below.
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Formula A hydration (%)
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Formula B hydration (%)
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Difference, B minus A (pp)
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Formula A dough (kg)
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Formula B dough (kg)
Equation: Hydration of a formula (%) = water weight ÷ flour weight × 100. Difference (percentage points) = hydration of Formula B − hydration of Formula A. Dough weight = flour + water.
Method: Baker's percentage convention as used in the straight-dough baking procedure of AACC 10-10.03. Only flour and water are compared here; salt, yeast and other ingredients are assumed the same in both formulas.
Assumptions: both formulas use the same flour type; other ingredients are unchanged between the two formulas.
Limitations: hydration is only one difference — flour protein, mixing time and fermentation change the result as much as water does.
Rounding: hydration and difference to 2 decimal places; dough weights to 3 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Baker's percentage convention as used in the straight-dough baking procedure of AACC 10-10.03. Only flour and water are compared here; salt, yeast and other ingredients are assumed the same in both formulas.
Assumptions: both formulas use the same flour type; other ingredients are unchanged between the two formulas.
Limitations: hydration is only one difference — flour protein, mixing time and fermentation change the result as much as water does.
Rounding: hydration and difference to 2 decimal places; dough weights to 3 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Formula A is 1000 g flour with 600 g water (60.00%); Formula B is 1000 g flour with 700 g water (70.00%). Difference = 10.00 percentage points; doughs are 1.600 kg and 1.700 kg.
Enter values above to see results.
A difference under 2 percentage points is hard to feel in the dough; over 5 points changes handling, proof time and crumb clearly. Tool 108 of 500 — GIFSQ
