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Fermentation Loss. The reduction in dough weight that occurs during fermention (q.v.), as determined by comparing the total weight of all the formula (q.v.) ingredients with the final weight of the fermented dough (q.v.) and expressing the difference in percent. Such weight losses may range from 0.5% to 3 to 4%, with an average of 1% being generally considered normal. They represent mainly a loss of moisture (q.v.) by evaporation rather than of actual dry substance.