Tangzhong Calculator

Tangzhong (also called water roux) is a cooked paste made by heating a small portion of the recipe's flour and water to around 65°C (150°F). At this temperature, the starch granules absorb water and gelatinize, which allows the finished bread to retain significantly more moisture. The result is a softer, fluffier loaf with a longer shelf life. See also our Matcha Calculator.

The most widely used amount is 5% of the total flour weight in your recipe. Some bakers go as high as 10% for an even softer crumb, but beyond that the benefit levels off and the dough can become harder to handle. This calculator lets you adjust the percentage so you can experiment freely.

The classic tangzhong ratio is 5 parts water to 1 part flour (a 5:1 ratio). This produces a smooth, pourable paste. Some recipes use a 4:1 ratio for a slightly thicker roux. The ratio affects the texture of the paste but as long as you subtract the quantities from your main dough, the final hydration stays consistent.

Yes — this is critical. Because the flour and water used in the tangzhong come from your original recipe, you must subtract them from the main dough amounts. This calculator automatically shows you the adjusted flour and water quantities so your overall hydration percentage remains exactly as intended.

Heat the flour-water mixture in a small saucepan over low to medium heat, stirring constantly, until it reaches approximately 65°C (150°F). At this point the mixture will thicken noticeably and leave lines when you drag a spoon through it. Remove it from the heat and let it cool to room temperature before adding it to your dough.

Absolutely. Many enriched bread recipes — such as milk bread or Hokkaido bread — use milk in place of water, which adds richness and a slightly sweeter flavour. The ratio and percentage work the same way; just substitute the same weight of milk for water in the roux.

Both are pre-gelatinization techniques, but they work differently. Tangzhong uses a 5:1 water-to-flour ratio cooked on the stovetop, while yudane combines equal weights of flour and boiling water and then rests overnight. Yudane produces a chewier, slightly denser crumb, whereas tangzhong gives a lighter, more pillowy texture.

Yes. Prepared tangzhong can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come back to room temperature before incorporating it into your dough. Discard it if it turns grey or develops an off smell, as these are signs of starch degradation.