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Scaling or Portioning Dough

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Using a baker’s scale, divide the dough into pieces of the same 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 approximately 10 to 13% of the weight of the dough. Allow an extra 1½ to 2 ounces dough for each 1 pound baked bread, or 50 to 65 g per 500 g.
Actual baking loss depends on baking time, size of the unit, and whether it is baked in a pan or freestanding.
Scaling should be done rapidly and efficiently to avoid overfermenting the dough.

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