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********************** DO YOU WANT TO TAKE A COURSE WITH ME? SCHEDULE A TECHNICAL CONSULTATION? OR SIMPLY LEARN HOW TO MAKE PIZZA? Write to me at: [email protected] ********************** ************ RECOMMENDED BOOKS: ************ PANIFICANDO: https://amzn.to/3jOF9Aq PH 4.1: https://amzn.to/3qT8DOT BIOTECHNOLOGY OF YEAST PRODUCTS: https://amzn.to/3hlnNcN LA PIZZA NAPOLETANA: https://amzn.to/3wfq8tL OMNIA FERMENTA: https://amzn.to/36gvwm8 ARTE BIANCA: https://amzn.to/3hFPPhP BIOLOGY OF MICROORGANISMS: https://amzn.to/3hBaaoM ************ MY EQUIPMENT ************ KENWOOD PLANETARIA: https://amzn.to/3hgpCaS PRECISION SCALE: https://amzn.to/3Aw1UPs INFRARED THERMOMETER: https://amzn.to/2SPIFzf DOUGH CONTAINERS: https://amzn.to/2V3fVDQ SONY ALPHA CAMERA: https://amzn.to/2V12FzB CANON CAMERA: https://amzn.to/3wlbAci MICROPHONE: ** FOLLOW ME ALSO ON: ** INSTAGRAM https://www.instagram.com/salvatore_f... FACEBOOK / vita-da-pizzachef-119131153216929 In this short video, we talk about the fundamental calculations that all beginners must know when they approach the world of white art for the first time. Specifically, we will see how and how much the calculation of the % can be useful when we talk about dough. In fact, it is necessary to calculate the hydration of a dough, the dose of yeast, salt, fats or preferenti, etc. In short, the elementary calculations that you cannot not know!!