Calculation of Results Based on Weight Loss

Weight loss of biscuit during baking range between 14.5 -16.5% (average of 15.5%) of the total dough weight.

To calculate the total weight of baked dough, follow these steps:

Step 1: Convert all ingredients into one unit 

Example : wheat flour: 1kg = 1000g

  • sugar: 400 g
  • fat: 400g
  • milk: 250ml = 250g
  • baking powder: 30g
  • eggs: 7 = 7*60g = 420g
  • salt: 4g
  • vanilla: 10 ml = 10 g 

Step 2: Calculate the weight of dough by summing all amount of used ingredients 

Eg:  1000g + 400g + 400g + 250g + 30g + 420g + 4g + 10g = 2514g 

Step 3: Calculate the weight loss. 

This will give us : 2514g * 15.5 / 100 = 389.67g

Step 4: Calculate the weight after baking 

The weight of baked biscuits = initial weight of dough – weight loss

Weight of baked biscuit = 2514g - 389.67 =  2,124.3g 

Quality characteristics of a good biscuit:

  • Texture: open, flaky, short, depending on the product 
  • Density/volume: low density gives more volume and a lighter bite 
  • Bite/mouthfeel: crispiness, softness, hardness, crunchiness