Description
Optionally include flour water, sum water and report 100×water/flour mass.
Food quantities depend on whether their basis is gross, edible, drained, wet, dry or solid mass. Changing the denominator can change a reported concentration or yield without changing the actual sample or proving anything about its safety.
Optionally include flour water, sum water and report 100×water/flour mass.
When to use this tool
Use Dough Hydration Flour Basis Factor when you need a stated food-mass, composition-basis or yield calculation.
How to use the tool and how it works
- Enter flourMass, addedWater, otherIngredientWater, flourWater, includeFlourWater. Use the units and conventions below.
- Run the tool. Correct any format, range, or cross-field input error before interpreting the output.
- Read waterOnBasis, hydrationPercent. Use the output convention below.
Require positive flour mass, nonnegative added/other water and flourWater no greater than flour mass. Optionally include flour water, sum water and report 100×water/flour mass.1
| Input field | Meaning and units | Accepted input |
|---|---|---|
| flourMass | Flour Mass | Required. Finite number; strictly above 0. |
| addedWater | Added Water | Required. Finite number; minimum 0. |
| otherIngredientWater | Other Ingredient Water | Required. Finite number; minimum 0. |
| flourWater | Flour Water | Required. Finite number; minimum 0. |
| includeFlourWater | Include Flour Water | Required. Boolean. |
| Output field | Interpretation | Returned shape |
|---|---|---|
| waterOnBasis | Water On Basis | Required. Finite number. |
| hydrationPercent | 100 times counted water divided by supplied flour mass. Unit: %. | Required. Finite number. |
{
"input": {
"flourMass": 1000,
"addedWater": 600,
"otherIngredientWater": 50,
"flourWater": 100,
"includeFlourWater": false
},
"output": {
"waterOnBasis": 650,
"hydrationPercent": 65
}
}Limitations and assumptions
- The denominator remains supplied total flour mass even when flour water is included. This is an explicit baker's basis convention, not a dry-solids recalculation or formulation recommendation.
- Inputs must satisfy both the field types and the cross-field conditions above. Invalid input causes an error; a successful false flag or documented placeholder is a different result.
- Numeric calculations use binary floating point unless exact decimal-integer arithmetic is explicitly stated. No hidden measurement tolerance or decimal rounding is added; nonfinite or out-of-contract results are rejected. Numeric signed-zero results are exported as zero.
Alternative or Complementary methods
Reconcile measured quantities and preparation records on a common basis. Use the appropriate laboratory, nutritional or safety assessment when arithmetic alone cannot establish the intended property.
References
Similar or alternative tools
- Dough Water Binding Base Flag
Optionally subtract bound water and divide counted water by flour mass.
- Food Ingredient Reconstitution Solids Balance
Divide powder solid mass by target fraction; subtract powder and existing water for additionalWater and flag feasibility.