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Old 04-15-2002, 11:49 AM   #1
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Roberval Balance - useful in baking?

Could someone help me?
Is a Roberval balance useful in pastry and for which recipe please?:confused:
Thank you for your help.

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Old 04-15-2002, 04:37 PM   #2
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This is why I cook and not bake!!!! I have no idea - maybe someone else will!! :(
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Old 04-15-2002, 08:02 PM   #3
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Roberval Balance

This is what I found:
Gilles Roberval
In 1669 he invented the Roberval balance which is now almost universally used for weighing scales of the balance type. In some recipes, ingredients are measured by weight.....so I guess his invention could be said to be used in cooking/baking.:confused:
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Old 04-15-2002, 08:15 PM   #4
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Norma,

That's all I could really find out too. I guess technically you could say it would be used for dry ingredients versus liquid ingredients. But why this particular TYPE of scale would be used versus all the other scales I've ever used for dry ingredients I'll never know.

:confused: :confused:
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Old 04-17-2002, 01:38 AM   #5
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what i know about baking/pastries and weighing is that the professional pastry chefs almost universally weigh their flour as opposed to measuring it in cups. this is because flour reacts so sensitively to the moisture content of the air. weighing it produces more even results in the pastries. this is especially true with yeast breads. i hope this helps.
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Old 04-17-2002, 03:35 AM   #6
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Re: cookware

it really depends on how serious of a baker you are. For all the baking I do as part of my catering I measure everything by weight as it will provide consistent results when it is most critical. However for most of my off the cuff baking at home I use a measuring cup and call it good. It also is not really important to have a counter balance scale if you do this, I use a polder digital counter top variety, but if you want balance and can afford a good one go ahead and knock yourself out.



Quote:
Originally Posted by emma
Could someone help me?
Is a Roberval balance useful in pastry and for which recipe please?:confused:
Thank you for your help.
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Old 04-17-2002, 12:22 PM   #7
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Hi tinwoman and bradthedog!

Thanks for your input. I was really stuck as to the type of scale that was in question in this thread.

I too use a scale for some of my dry ingredients. I have a question for either one of you since you both apparently "bake". If a recipe calls for 1 cup of flour does that usually equate to 8 oz. on the scale or should I just measure 1 cup. I take a fork and "fluff" up my flour, then I carefully scoop it out so as not to compact it, then I level it off in my 1 cup measure. Is this the best way or should I just measure 8 oz. ???

Thanks for answering a question I've had for a long time.
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Old 04-17-2002, 03:08 PM   #8
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meausre it as 8 ounces on the scale as 8 ounces will be always be 8 ounces regardless of volume.
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Old 04-17-2002, 03:44 PM   #9
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OK, I'm going to pester you now -

But, 1 cup of something isn't always equal to 8 oz. 1 cup of flour weighs roughly 5 1/2 ounces. See? This is why I don't bake!!! LOL It drives me nuts!
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Old 04-17-2002, 06:21 PM   #10
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you simply need to know how to read a scale to get this right. If a recipe calls for for 16 ounces of flour 8 ounces of sugar and 1/8 of an ounce of salt you simply put flour in the bowl untilt eh scale reads 16 ounces add sugar until the scale reads 24 and salt until it says you have added another 1/8 ounce. Of course most of us who do this professionally measure in metric so this much easier on us than those who insist on using ounces and pounds
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