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KD8000 Bakery Scales

SKU
BB-822
In stock
£48.83 £40.69

We have looked at the various scales available on the market, and there are lots, to see which is most suited to the keen domestic baker. We, like many, have been frustrated with most scales that don't quite come up to the mark and came up with a list of features that a really good scale needs to have:

  1. A display that can be read while a large bowl sits on the top.
  2. Ability to weigh a decent amount - not limited to a couple of kg.
  3. Resolution to weigh to 1g (0.05oz) rather than many at 5g.
  4. Capability to work with Baker's Percentages (see our help for more on this)
  5. Robust, easy to clean

The My Weigh KD-8000 is the scale that we think answers all of these:  it is a scale for the serious user. With a backlit display, set forward, it is easy to read it with a large bowl on the platform. The My Weigh KD-8000 measures up to 8kg in 1g increments, more than enough capacity and resolution for kitchen baking requirements. It has a strong, stainless-steel platform which is removable for cleaning and comes with a cleanable display cover.

Best of all, it is the only scale in its class that offers BPF  (Baker's Percentage Function). This is the established way for bakers to weigh their ingredients in proportion to their main ingredient (flour). It is the preferred method for bakers since it eliminates awkward calculations or conversions as all ingredients are in proportion allowing you to decide how much dough you want to make with ease.

We think that the KD-8000 stands apart from other scales, is seriously good value for money (and with a 3 year warranty), this, for the serious baker, this is the choice.

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Recipes and Guides

How to: Bakers' Percentages & the MyWeigh KD8000 scales

How to: Bakers' Percentages & the MyWeigh KD8000 scales
We're all familiar with recipes that specify flour, water, starter etc in grams, ounces, cups or spoons. But what if you want to make the recipe a little - or a lot - larger? Doubling a recipe using mental arithmetic is usually easy enough, but can still lead to annoying mistakes (at least, in my experience!). However, increasing the original recipe by a more complicated amount, such as 3.75 times ... Read more

How to... get bigger holes in your bread

How to... get bigger holes in your bread
If you want holes in your bread then there are quite a few factors that affect how you exaggerate and enlarge them. So at BakeryBits we hope this discussion of the factors involved will help get you on the right track. But it's also fun and interesting when you get into it. You will see that many of these points conflict, so that’s where you have to decide what is more important to you. Do ... Read more

Classic Sourdough Bread using 100% Stoneground Flour

Classic Sourdough Bread using 100% Stoneground Flour - sliced through loaf showing the crumb and crust
When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more

Recipe: Wholemeal Spelt (Farro Integrale) Sourdough

Recipe: Wholemeal Spelt (Farro Integrale) Sourdough
We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here. The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly ... Read more

Almost White Bread with Stoneground Flours

Almost White Bread with Stoneground Flours - sliced
Making your first loaf of bread, and you want something that's like a regular white loaf but a bit more special? Then this very easy Almost White loaf will be a great place to start. Quick to mix together, almost no kneading, and rich with flavour. You can make it with all-white flour, but start with a little experimentation. Choose one of BakeryBits superb stoneground flours – like ... Read more