Pão de forma
Original in Portuguese
Van =^.^= · tudogostoso.com.br · 2008
Against 150 white sandwich bread recipes
More fat than 98% of recipes and no sugar, unlike 91%.
How Portuguese white sandwich bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.
- More fat than 98% of recipes: 18% of the flour weight against the typical recipe's 8%, about 2.5 times as much.
- No sugar at all, where 91% of recipes use some (most of those 2.5 to 6.3% of the flour weight).
- Less salt than 95% of recipes: 1% of the flour weight against the typical recipe's 1.9%, about half as much.
- More liquid than 90% of recipes: 78% of the flour weight against the typical recipe's 64%.
Ingredients (5)
- 5 xícaras de chá de farinha de trigo≈ 625 g
- 1/2 xícara de chá de manteiga≈ 114 g
- 1 colher de chá de sal≈ 6 g
- 1 tablete de 15 g de fermento biológico fresco15 g
- 2 xícaras de leite morno≈ 488 g
flour 625 gbatter 1248 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Liquid78% · 90th percentile · median 64%
- Fat18% · 99th percentile · median 8%
- Sugar0% · 4th percentile · median 4.2%
- Salt1% · 3rd percentile · median 1.9%
- Yeast0.8% · 18th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 33 minutes
Keep exploring
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