Some important steam density prerequisites to form the cube is necessary that the yeast is fresh, o

All those who panificano wisely using small amounts of yeast, steam density they know that the hardest thing to do is to be able to quantify. Certainly buying a precision balance (with division of at least 0.1 g) there is no problem, but we all know what they cost ... This post has precisely the function of helping all those who are without a precision scale to quantify the amount steam density of Yeast desired, based on a measurement a bit ambiguous (modeling the fresh yeast required cube-shaped steam density and measuring sides, actually the side, because steam density the sides of the cube are identical!). Although this measurement we're going to illustrate is very empirical, it is certainly much better than relying on the case!
However, this measure provides for the use of centimeter (with divisions in mm) because, based on the density of yeast (mass / volume), we need to know the measures of the cube that we are going to form. The density is sometimes improperly called "specific weight", even though it is not a synonym, though expresses a somewhat similar result.
To accomplish this measurement, steam density the first thing I had to calculate the density of fresh yeast, which I value obtained by dividing the weight of a "loaf" of fresh yeast 500g for its volume. Awarded the density (232 kg / m 3), I divided in mg per mm 3 (232/1000), yielding 0.232 mg / mm 3. But if I would have continued to base myself on this density, the end result would be "phony" because, to form the cube, we have to exert some pressure, which significantly increases its density. In fact, to make sure that the calculations corrispondenssero to reality, the reference density has been adjusted, bringing it to 0.455 mg / mm 3.
Now, taking just a bit of fresh yeast, modeling a cube (as much as possible with identical faces) and measuring one side (which is the same as everyone else!), We get the weight of the same. For example, a cube 1cm x 1cm x 1cm (ie 10mm x 10mm x 10mm), will have a volume of 1000 mm 3, and if the specific gravity of the fresh yeast is 0.455 mg / mm 3, our cube would weigh about 2197 , 8mg, which converted steam density into grams (1000/455mg) corresponds to 2.2 g (actually 2.1978 g). Obviously what we need is the reverse calculation: steam density that we need to know what measures the side of the cube that we have to realize, starting with the desired weight and the calculation is simply this:
That said, the purpose steam density of the calculations the mentioned above is just to show how it has come to these measurements, anyone who wants to quantify the yeast instead of measuring it, weighing it, you can simply rely on the underlying table, called empirical yeast! The cube made from 1cm Check the weight of the cube
Some important steam density prerequisites to form the cube is necessary that the yeast is fresh, otherwise it loses its plasticity and breaks. Forcing the forming steam density of the cube (very pressing yeast) makes it even more empirical measurement, because it makes it smaller than it should be. If the faces of the cube were not identical, just take the average (sum of the three measurements and divide by three). And 'better, however, if in doubt, be more generous in the amount of yeast: if it is used in more than a modest amount (modest, not twice!), Then you can very well manage the rising / fermentation with the aid of the fridge or lower temperatures.
Posted in Insights Tagged precision scale, density, yeast, steam density yeast measurement, milligrams of yeast, measurement steam density precision, specific gravity yeast, a few gram of yeast
He wants to know how to weigh 0.1 g of yeast? I write only because steam density it comes in handy ... maybe the Weigh 10 g of yeast, dissolve in 1000 g of water and the solution formed would weigh 10 g. All with a simple electronic scale that now everyone in the house and that weighs benissmo amount as 10 g. Naturl the amount of yeast to "dilute" and the amount of water can be varied at will. The rest of the way so ago.
As for the comment of the sign. Anonymous, steam density I had not thought of that system, interesting. steam density Although as a system contemplates the fact that you have to throw away the leaven (and some might argue that it is folly to throw away instead of yeast to make a weighing, preferring instead the proposed steam density system). Modeling a fragment of yeast in the form of a cube with 5mm side to get 0.1 g of yeast is faster to do than to say, as it is more precise than it can seem. Then you can always make a cube slightly bigger and eventually manage the rising / fermentation, steam density which was implemented too quickly, with the temperature este