Bakery Maths: Preferment Flour and Water Accounting

Bakery Maths: Preferment Flour and Water Accounting

Original quantitative topic practice in English. All 24 questions are included in a shuffled order. Each question supplies its own data and model assumptions; use only those assumptions. Choose one answer. Practice target: 20/24, not an official examination pass mark. Keep full intermediate precision. These exercises cover the calculation scope in the title; they do not constitute a full Red Seal examination, trade qualification, site design or operating specification.
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A dough needs 16000 g total flour and 74% total hydration, defined as total water/total flour ×100. The preferment contains 35% of all flour and has 100% hydration. Salt is 2% of total flour and is added only in the final mix. There are no other ingredients or losses. Calculate the additional water for the final mix in grams. Keep intermediate values unrounded; round the final answer to 4 decimal places if needed.