How to Zero Out a Scale

Video Transcript

"So once you've got your recipe and everything you need in front of you, the first thing you're going to need to do. I like to write all of my glaze making in a log so that I have a record of what I've done. In the first step, I'm going to make a one thousand gram batch as a test batch. Most recipes, the main ingredients add up to one hundred and then you'll add a colorant. So, I'm going to want one thousand grams, so I'm going to multiply everything out by ten and that gives the, gives me the actually amount that I'm going to be using in this recipe. So once you've got that all ready, you're going to need to zero out your scale. Now I'm using this small bucket here, my scale doesn't have a large enough, you can go back and forth on this little knob on the back and that can help zero it out, but it's not big enough for something this heavy, so I have to actually measure the weight of the bucket itself. So I start with the ten gram bar and just go all the way across. Once it gets too heavy, you just back it off until it moves up again and then go back to the one gram and slide it until you end up with your needle at the zero point on the scale. So it looks like for this, I'm going to have sixty-two and a half grams for the bucket. So, I'll add that to each of these so that I know what number to put on my balance when I'm measuring each ingredient."