Agar Agar 1% for jellies, for acids a little more

Egg yolk weight between 20-25g

Gelatin 6 sheets correspond to 2 packets of ground gelatin for 500g grams of "liquid" - but note the acidity and how liquid your dough is, the more acidic, the more gelatin. There is no getting around the gelatin test.

Potato side dish 200g, main dish 400g

Methylcellulose 2.5g per 100g

Amount of salt for minced meat/meatballs: Butchers recommend 10g salt per 500g minced meat mixture (including egg and breadcrumbs).

Spinach 250g as salad, 500g as vegetable per person

Dried/freshporcini mus hrooms : 30g dried porcini mushrooms are equivalent to about 300g fresh or frozen mushrooms

Cakebase without baking The rule of thumb is 300g cookie crumbs and 200g butter

Xanthan gum 1g to 200g liquid, for thickening sauces and espuma

Yeast amounts on flour bread dough: 1-3% yeast, sweet: 3-7% yeast, Danish pastry and puff pastry: 5-9% yeast

Salt quantity for bread dough 0.5% - 1.5% salt based on flour quantity

Soy lecithin for foam For 500g liquid 4g soy lecithin for foam