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Baker's Math: Ingredient Percentages

The document discusses baker's math, which is a method for calculating ingredient amounts in baking based on percentages of the total flour weight. The total flour weight is always 100% and other ingredients are calculated as a percentage of that amount. To determine weights, the percentage is multiplied by the total flour weight. Baker's math allows for easy adjustments to recipe sizes and ingredient planning based on standardized percentages.

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Dealo Ruter
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31 views9 pages

Baker's Math: Ingredient Percentages

The document discusses baker's math, which is a method for calculating ingredient amounts in baking based on percentages of the total flour weight. The total flour weight is always 100% and other ingredients are calculated as a percentage of that amount. To determine weights, the percentage is multiplied by the total flour weight. Baker's math allows for easy adjustments to recipe sizes and ingredient planning based on standardized percentages.

Uploaded by

Dealo Ruter
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

BAKERS MATH

Working a Dough Formula in Percent

BAKERS MATH
The percent of each ingredient is based on the total flour weight, and expressed as a percentage of that weight. Total flour = white flour + whole-wheat flour only. Total flour weight is always equal to 100%

BAKERS MATH

To Convert % into Weight Using your Calculator.

Enter the flour weight you want to use. Press X Enter the percent you want the weight for. Press the % key and read the answer in the display window.

BAKERS MATH

Example

Formula
Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58%

BAKERS MATH

We want to use 40-pounds of flour.


Salt: 40 X 1.75 (press the % key) and read 0.7pounds. The answer will always be in the same weight units as the flour is given in. To change 0.7-pounds to ounces, multiply 0.7 X 16 = 11.2-ounces. Repeat for each ingredient

BAKERS MATH

Why use Bakers Math?

Easy to see at a glance if a dough formula is in balance. Increasing or decreasing the dough size is mathematical so further adjustments are not needed. Allows for making ingredient usage projections

BAKERS MATH
Add

up the total of percentages in your dough formula


Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58% Total % = 162.125 Divide 162.125 by 100 = 1.62

BAKERS MATH
If you divide the dough weight by 1.62 you will know the flour weight for that amount of dough made by that formula. Once you know the flour you can calculate the ingredient weights (ingredient % X flour weight = ingredient weight.

BAKERS MATH

Putting weights into percentages.

Divide the ingredient weight by the total flour weight and multiply by 100 Example:
40-pounds of flour 23-pounds of water 23 divided by 40 = 0.575 X 100 = 57.5% water Do this for each ingredient

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