Steps in Yeast Dough Production: Dividing (Scaling or Portioning of Dough)

Using a baker’s scale, divide the dough into pieces of uniform weight, according to the product being made.

During scaling, allowance is made for weight loss due to evaporation of moisture in the oven. This weight loss is 10 to 13 percent of the weight of the dough. Allow an extra 1½–2 ounces of dough for each 1 pound of baked bread, or 50–65 grams per 500 grams baked bread.