Baker’s Dough Scales

Our baker’s dough scales come with precision weights and ingredient scoops. Before measuring ingredients, subtract the ingredient scoop's weight by adjust the counterweight until the slide reads zero. This is also referred to as tare weight. To adjust the analog scales to not include the scoop’s weight in the weighing process, place the empty scoop on the scale and adjust the setting to read zero even though the scoop is on the scale. Next time you weigh a full scoop, the scale will not include the weight of the scale and you will have an accurate measurement of the ingredients they are holding.
It is important to always weigh dry, loose ingredients in some type of container, be it a scoop or a food box, to prevent cross contamination of products. In a bakery, scales can be used quite frequently and the ingredients being measured may not always be for the recipe. It is not a desirable quality to have a sugary tasting savory dish or a dessert that is overwhelmingly salty. Remember to clean the scale after each ingredient is measured just to make sure there is no residue.