Math and I....

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inkjunkie

inkjunkie

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....have never eye to eye. So I need some help please. I have 14"×2" round pan, dough recipe I use for it makes the right amount. Want to use a 9"×2" round pan. How much, percentage wise, do I need to reduce the recipe?
Thanks in advance...
 
Try cutting the recipe by 1/3, that should put you in the ballpark.

14x3.14=43.96

9x3.14=28.26

43.96 / 3 =14.65
 
You are all forgetting that the area of a circle is 3.14 times radius squared....

Radius is half the diameter - the pans are measured by diameter, not radius....

So the area of the circle is pi/4 times the diameter or:

.7854 * (R^^2)

As the radius increases, the area increases exponentially, so there is more area as the circle grows than just a one-to-one ratio....

I will go with 41 % of the original size....


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I used to work at a bakery...

I was a "loafer"....

I was going to quit, but I kneaded the dough....
 
If you have a math question, ask an Asian....

 
Looks like we all considered the surface area..... Does the depth come into play? Do we need the difference as related to a cylinder as opposed to a circle? Would the percentage for volume still be the same? It's been 35 yrs since I've gotten that deep into geometry, so don't ask me.....lol
 
Use a bfh and make the 9x2 bigger. Kinda like garages, a pan is never big enuf. Also we all could use more dough right?
 
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