This section includes Advanced Calculators designed for experienced users who want full control over every parameter. The term “Manual” emphasizes that:
- All parameters must be entered manually by the user.
- No estimations are made—especially for the amount of yeast, which must be calculated or known by the user in advance.
- % Waste – helps you to have all balls with same weight (including rounding).
- Pan Pizza dough is calculated on the measurements of the trays (Area).
These tools are ideal for bakers who understand the theory behind fermentation, hydration, and dough development, and who prefer precision over automation.