Profile PhotoMark Floerke
Post count: 223

Hello @jaquimir!

I am unfamiliar with the book you reference.  In general as the amount of sugar increases in a yeast dough, the osmotic pressure increases as well, along with density, as sugar goes in to solution.  As sugar is a humectant it will bind the water, making it more difficult for the yeast to feed and multiply.  There is no simple direct calculation, and it will also depend greatly on your process needs.  On a dough with 10% by flour weight sugar, you may need 4% to 6% fresh yeast by flour weight, depending on what your liquefiers are (I.e. how much eggs you add), and the amount of fat in the dough.  Also as mentioned, the processing time you need.

These things are best worked out on the bench as much as possible, before running production.  Then you can fine tune after 2 or 3 batches as needed.

Hope this is helpful to you.  Please let us know if you have further questions.