The amount of yeast to be added to flour depends on the recipe and the type of bread or dough you are making. Generally, the recommended amount of yeast is about 2% to 3% of the total flour weight. However, keep in mind that this can vary based on the specific recipe and the desired characteristics of the final product.
Let's calculate the range for a 10 kg mixture of flour:
- Minimum yeast amount (2%): 2% of 10 kg = 0.02 * 10,000 g = 200 g
- Maximum yeast amount (3%): 3% of 10 kg = 0.03 * 10,000 g = 300 g
So, you would need to add anywhere between 200 grams to 300 grams of yeast for a 10 kg mixture of flour, depending on the specific recipe and your preference for rising time and flavor development.