please let me know the formulas used, even if you use excel.

You have been employed by a commercial bakery as the food development technologist. The owner's good friend is a competent kitchen baker, and has developed a great recipe for Tarallucci*, or Italian Bread Rings that the commercial bakery has decided to commercialize. Your task is to recalculate the recipe that the kitchen baker has provided, and convert the amounts to; 1. A list of ingredients with their respective amounts to enable the supply chain team (the group of people responsible for buying the ingredients) to buy enough ingredients to enable production to make 10 batches of dough with each batch being 800lbs of dough, without any need for them to recalculate any quantities. 2. A formulation that will be used in the plant to make each batch. 3. A formulation that the old hand bakers in the plant can use to compare the levels of ingredients in the formulation to other products they make, keeping in mind that the bakers use Baker's percentages to do that. 4. The resident Dietician needs to receive the recipe from you as a weight based percentage breakdown. Management has asked you to ensure you include a list of the conversion factors you use, and the reference to the source of those just in case there is a need to change something as this project moves forward. The recipe as provided to you is as follows; Conversion Specific factors Gravity References Flour Ollve Oil white wine salt Volume conversions Cup Tblepn tspn