GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 106 of 500
Track how much a dough has risen during fermentation from its starting and current volumes, and whether it has doubled.
Try sample values — fills the form with the worked example below.
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Volume rise (%)
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Volume ratio (x)
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Rise rate (mL/min)
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Doubled (1 = yes)
Equation: Volume rise (%) = (current volume − starting volume) ÷ starting volume × 100. Volume ratio = current volume ÷ starting volume. Rise rate (mL/min) = volume gained ÷ time elapsed.
Method: Volumetric fermentation tracking in a graduated container, as used for dough development checks alongside the straight-dough procedure of AACC 10-10.03. Read the volume at the dough surface, not at the container rim.
Assumptions: the container has a constant cross-section, so volume change reflects dough expansion; temperature is steady over the reading period.
Limitations: the rate is an average over the whole period — fermentation speeds up as the dough warms and the yeast multiplies, so a single rate does not predict the finish time exactly.
Rounding: rise, ratio and rate to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Volumetric fermentation tracking in a graduated container, as used for dough development checks alongside the straight-dough procedure of AACC 10-10.03. Read the volume at the dough surface, not at the container rim.
Assumptions: the container has a constant cross-section, so volume change reflects dough expansion; temperature is steady over the reading period.
Limitations: the rate is an average over the whole period — fermentation speeds up as the dough warms and the yeast multiplies, so a single rate does not predict the finish time exactly.
Rounding: rise, ratio and rate to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 500 mL of dough rises to 1000 mL in 60 minutes. Rise = (1000 − 500) ÷ 500 × 100 = 100.00%; ratio = 2.00×; rate = 8.33 mL/min; doubled = yes.
Enter values above to see results.
Bulk fermentation is usually ended when the dough has risen 1.5–2 times its starting volume. Tool 106 of 500 — GIFSQ
