Panettone mold and dough weights

If those of you who have successfully made panettone in the commercial brown  paper molds have an accurate record of how much dough (in grams only please or ounces and I'll do the conversion)  you put into a specific mold, I will collect the data and put out a chart.  I can't find such a chart.  For example, I put 1.5 Kg of dough into a round 6.5 inch diameter mold with 4" sides and I get a nice high dome when I get to 3 or 3.5 times the original dough volume in the final proof. So, I would submit:

6.5" round mold, 4" sides use 1500gm dough.

Thanks ... Paul