GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 103 of 500
Find the dough yield: the weight of dough produced from 100 parts of flour, and the weight gained during mixing.
Try sample values — fills the form with the worked example below.
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Dough yield (%)
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Weight gained (kg)
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Weight gained (%)
Equation: Dough yield (%) = dough weight ÷ flour weight × 100. Weight gained = dough weight − flour weight; weight gained (%) = dough yield − 100.
Method: Bakery mass-balance practice for straight-dough production, consistent with the formula basis of AACC 10-10.03. Weigh the dough immediately after mixing, before any loss to the bowl or bench.
Assumptions: both weights are taken at the same stage (after mixing); no dough is lost between the two weighings.
Limitations: yield does not measure quality — a high yield from extra water can still give a poor loaf if the flour cannot hold it; fermentation and baking losses are not included here.
Rounding: percentages and weight gained 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: Bakery mass-balance practice for straight-dough production, consistent with the formula basis of AACC 10-10.03. Weigh the dough immediately after mixing, before any loss to the bowl or bench.
Assumptions: both weights are taken at the same stage (after mixing); no dough is lost between the two weighings.
Limitations: yield does not measure quality — a high yield from extra water can still give a poor loaf if the flour cannot hold it; fermentation and baking losses are not included here.
Rounding: percentages and weight gained 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: 1 kg flour gives 1.65 kg dough. Dough yield = 1.65 ÷ 1 × 100 = 165.00%; weight gained = 0.65 kg (65.00%).
Enter values above to see results.
Typical dough yield: pan bread 160–175%, baguette 165–175%, enriched dough 150–165%. Tool 103 of 500 — GIFSQ
