THE WHOLE GRAIN INDEX FOR YOUR BAKED GOODS
Welcome to the WHOLE GRAIN CALCLULATOR, your tool for calculating the WHOLE GRAIN INDEX for your recipes. Creating your individual, printable label is only three steps away:
- Please enter type of grain, degree of milling, dough hydration, where necessary, as well as the weight of the first grain-based ingredient.
- For more ingredients and lines, simply click on “+” and repeat step 1.
- After you have entered all grain products, click on “download whole grain label” and save the printable graphic on your computer. You can use this graphic for your price tags etc.
In general, access to the WHOLE GRAIN INDEX is possible for all interested parties; the use of the seal is free for smaller enterprises. For commercial use of the seal by companies with an annual turnover of more than 15m Euros, we request a license fee payment. Please contact us and we will find a solution for your business.
The Whole Grain Calculator
Dough yield/hydration - If you are used to stating the amount of water in a dough in % hydration instead of indicating the so called ‘dough yield’, please apply the following formula: Hydration + 100 = dough yield.
Example: A hydration of 60% means that there are 60 kg of water and 100 kg of flour in a dough. A dough yield of 160 means that 160 kg dough contain 60 kg water and 100 kg flour.