Re: Baker’s yeast quantity prediction model – please compare to your results

Quote from: mauro on Today at 05:46:43 AMHi Craig, may I ask you the parameters (and the formula) you used for your model? I cannot find it anywhere in the forum (sorry if it was already asked).
I’m trying to reconstruct your table starting from the data at 23.9 °C but I didn’t have success (i.e. at 20 °C, 0.01% FY I obtained 103 hours, where your chart shows 120…)
Thank you so much!

Mauro – I’ve never published it. There is some IP in it that I’d prefer to keep to myself.