Work it out.
Calculators
Baker's percentage and dough scaling
Bagerprocent (mel = 100 %)
Food cost and contribution margin
Procentregning / Dækningsbidrag
Selling price from desired food cost
Procentregning
Dough temperature and water temperature (DDT)
Bagerfaglig DDT-metode (Hamelman / King Arthur Baking)
Yeast conversion: fresh yeast ↔ dried yeast
Producentdata (De Danske Gærfabrikker / Malteserkors)
Baking loss and dough weight per piece
Forholdsregning (eget målt bagesvind)
Sourdough in the recipe (mass balance)
Bagerprocent / massebalance
Energy content per 100 g (declaration)
EU-forordning 1169/2011, bilag XIV
Salt per 100 g of finished bread
EU 1169/2011 (salt = natrium × 2,5)
Wholegrain proportion of dry matter
Nøglehulsmærket (brød: min. 50 % fuldkorn af tørstof)
Scaling a recipe to a tin size
Geometri (arealforhold)
Cake ring: volume and filling quantity
Geometri (cylindervolumen)
Rolling out marzipan for covering
Geometry
Oven capacity and production time
Ratio arithmetic
Sugar syrup and °Brix
°Brix-definition (masseprocent saccharose)
Cooling check (own-check)
Fødevarestyrelsens hygiejnevejledning (56 → 10 °C på højst 4 timer)
QUID: ingredient percentage on the label
Regulation (EU) No. 1169/2011 art. 22 and annex VIII (QUID)
Layer calculation for rolled doughs
Pastry chef's layer calculation (single fold × 3, double fold × 4) · competence objective 'rolled doughs'
Sourdough after acid units
Acid degree and acid units (Thomsen and Lindeløv, Schulstad, Dansk Kemi No. 2, 2001) · competence objective «acid degree measurements and calculations»
Funnel and hopper
Exact flat pattern
Cooker hood and process extraction hood
Exact flat pattern
Tub with fall and drain
Exact flat pattern
Channel and trough with fall
Exact flat pattern
Cyclone and dust separator
Exact flat pattern
Tools that work in all subjects
Whatever your programme is called, these tools calculate the same — Pythagoras, area, percentages and units are not tied to one trade.
- Pythagorasa² + b² = c²Find the missing side, set out a right angle, check whether a room is square, and find the space diagonal.
- Area and perimeterm²Rectangle, triangle, trapezium, circle and composite shapes — area and perimeter.
- Volume and surface aream³ · lBox, cylinder, cone, sphere, pyramid, prism, pipe and frustum — also in litres.
- Percent%Percentage of, how many per cent, percentage change, discount and VAT.
- Scale and ratios1 : 50From drawing to reality, area and volume to scale, the rule of three and dividing in a ratio.
- Unit convertermm ↔ mFrom mm to km, Pa to bar and kB to GB — with the unit staircase.
- Time calculations and the clockt : minTime between two clock times, add time, and 1.75 h = 1 h 45 min for the timesheet.
- Slope and fall% · ° · 1:xFall from level to level, in per cent, per mille, degrees and mm per metre — and the height difference.
- Material consumption including wastem² + %Boards, paint, battens at c/c spacing and packs — for a composite surface or a whole room, with waste.