Formulas and
Measurements
To start understanding the principles
of baking, a pastry chef must gain
mastery first on the formulas and
measurement.
The exact measurement indicated in the
recipe is important in making a
successful, flavorful baked cake.
Aside from the measurement, Tip: To start understanding the
principles of baking, a pastry chef
must gain mastery first on the
conversion of temperature and cake formulas and measurement.
The exact measurement
pan size is also a challenge for a indicated in the recipe is
important in making a
pastier. successful, flavorful baked cake.
Aside from the measurement,
conversion of temperature and
cake pan size is also a challenge
for a pastier.
Baker’s
Percentage
Baker’s Percentage
The main ingredient in producing cake is the flour. Baker’s percentage will
rely solely on the percentage of the flour in each recipe.
To compute for the baker’s percentage in a recipe, the total weight of
each ingredient is divided by the total weight of the flour. The result is
then multiplied by 100 percent to get the percentage
of the ingredient, or
(Total weight of ingredient / Weight of the flour) x100% = % of the
ingredient
Calculating the Percentage of
Each Ingredient
Getting the baker’s percent means getting the percentage of each
ingredient.
Baker’s Percentage is not the percentage of the total yield but is
used to show ingredient proportion.
The advantage of knowing the baker’s percentage is that you can
adopt it for any given yield.
1. In getting the percentage, you will first
need the list of ingredients needed in making
cake. In this cake, use the ingredient and its
yield in making butter cake.
INGREDIENTS WEIGHT
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
3.35 g
Salt
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g
2. Get the weight of all types of flour used in making cake. In the
example, add the weight of the all-purpose flour and the cake flour
to get the total weight of the flour.
195 g + 180 g = 375 g total weight of the flour
This will be used as the given number in the denominator.
INGREDIENTS WEIGHT
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
3.35 g
Salt
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g
3. To compute for the baker’s percentage of the all-purpose
flour, divide its weight to the total weight of the flour multiply
by 100%.
195 g / 375 g = 0.52 x 100% = 52%
INGREDIENTS WEIGHT
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
3.35 g
Salt
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g
4. Another example is the percentage for butter. Divide its weight to the weight
of the flour multiply by 100%.
The weight of the butter is 227 g, the total weight of all-purpose flour and cake
flour is 375 g.
227 g / 375 g x 100% = 60.5%
The portion of butter in the mixture is 60.5%.
INGREDIENTS WEIGHT PERCENTAGE
All-purpose Flour 195 g 52 g
Cake Flour 180 g 48 g
Butter 227 g 60.53 g
Baking Powder 14 g 3.73 g
Salt 3.35 g 0.89 g
Sugar 350 g 93.33 g
Large Eggs 226.8 g 60.46 g
Vanilla Extract 8g 2.13 g
Fresh Milk 302.5 g 80.67 g
TOTAL: 1506.95 g 401.76%
5. Get the total weight of the ingredients. That will be the total weight of the
dough. In this recipe, the batter weighs 1,506.95 g or 1.5 kg. Make use of the cake
pan conversion to determine if the size of the pan is enough for the batter.
The total percentage of 402% parts, meaning the part of
flour is 100, other ingredients is 302%.
INGREDIENTS WEIGHT PERCENTAGE
All-purpose Flour 195 g 52 g
Cake Flour 180 g 48 g
Butter 227 g 60.53 g
Baking Powder 14 g 3.73 g
Salt 3.35 g 0.89 g
Sugar 350 g 93.33 g
Large Eggs 226.8 g 60.46 g
Vanilla Extract 8g 2.13 g
Fresh Milk 302.5 g 80.67 g
TOTAL: 1506.95 g 401.76%
Converting
Formula to a New
Yield
Converting Formula to a
New Yield
For example, you have this butter cake recipe, but the batter of the recipe is enough for
two 9-inch round pans.
You only have one 9-inch round pan that would fit a 750 g batter. Having the formula
that is 402% parts, this will determine the calculation of weight for each part.
Supposedly, you need more or less weight of the batter. The dilemma faced by pastier is
the conversion of the recipe to a smaller or larger yield. Small changes in the
measurement of the ingredients can greatly affect the outcome of the baked goods.
Use this technique to convert the
recipe or formula to a new yield.
1. To achieve the desired weight, divide it with the baker’s percentage or the weight of
each part. Round off the answer.
Desired weight of batter / baker’s percentage = amount needed to make the desired weight.
e.g. 750 g / 402% = 1.9
WEIGHT OF THE NEW YIELD
INGREDIENTS WEIGHT PERCENTAGE (IN GRAMS)
All-purpose Flour 195 g 52% x 1.9 98.8 g
Cake Flour 180 g 48% x 1.9 91.2 g
Butter 227 g 60.53% x 1.9 115 g
Baking Powder 14 g 3.73% x 1.9 7.09 g
Salt 3.35 g 0.89% x 1.9 1.7 g
Sugar 350 g 93.33% x 1.9 177.3 g
Large Eggs 226.8 g 60.46% x 1.9 114.9 g
Vanilla Extract 8g 2.13% x 1.9 4g
Fresh Milk 302.5 g 80.67% x 1.9 153.3 g
TOTAL: 1506.95 g 401.76% 763.34 g
2. To get the weight for each ingredient, multiply the total 1.9 to the
percentage of each ingredient.
WEIGHT OF THE NEW YIELD
INGREDIENTS WEIGHT PERCENTAGE (IN GRAMS)
All-purpose Flour 195 g 52% x 1.9 98.8 g
Cake Flour 180 g 48% x 1.9 91.2 g
Butter 227 g 60.53% x 1.9 115 g
Baking Powder 14 g 3.73% x 1.9 7.09 g
Salt 3.35 g 0.89% x 1.9 1.7 g
Sugar 350 g 93.33% x 1.9 177.3 g
Large Eggs 226.8 g 60.46% x 1.9 114.9 g
Vanilla Extract 8g 2.13% x 1.9 4g
Fresh Milk 302.5 g 80.67% x 1.9 153.3 g
TOTAL: 1506.95 g 401.76% 763.34 g
NOTE!
Formula balance is often referred to as the balance of ingredients.
Good quality cake must have proper proportion. Remember that the
tenderizing agents are sugar, shortening and egg yolk.
The binding or toughening agents are flour, egg white and milk solids.
In general, it is recommended to use same quantity of flour to sugar,
except for High Ratio formulas. The density of the cake is determined by
the egg content. The more egg content as compared to the flour and
sugar, the lighter the sponge will be.
Common
Measurement
Abbreviation
Study and familiarize yourself with the different
abbreviations.
Abbreviation’s Description
C, c Cup
g Gram
kg Kilogram
L, l Liter
lb Pound
mL, ml Milliliter
oz Ounce
pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp tablespoon
Standard Table of
Weight and
Measure
Standard Table of Weight and Measure
Aside from the Baker’s Percentage, another factor that contributes
to make a perfect cake is the precise measurement of ingredients.
But are you aware that there are differences in cup
conversion and spoon sizes?
Did you know that the U.S., U.K. and Australian Standard Weights have
a different measurement of cups, teaspoons and quarts?
Best example is the measurement of cups.
In U.S., one cup is 237 milliliters.
In U.K., one cup is 227 milliliters.
In Australia, one cup is 250 milliliters.
Standard Table of Weight and Measure
One could also notice that the U.S. standard weight is usually
pound (lb) or ounce (oz). You should also be aware that Australian
recipes require the use of Australian standard measuring cups and
spoon.
It is best to weigh by using a kitchen scale than to measure using a
measuring cup. Although this is the case, measuring cups and
spoons are frequently used in recipes because it is one of the most
common and available household utensils.
STANDARD TABLE OF
WEIGH AND MEASURE
1 tablespoon (T or tbsp) 3 teaspoon (t or tsp)
2 tablespoon 1/8 cup/td>
4 tablespoon 3/4 cup
5 1/3 tablespoon 1/3 cup
7/8 cup
3/4 cup plus2 tablespoon
16 tablespoon 1 cup (c)
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound
COMMON UNITS OF
WEIGHT
1 pound (lb) 463. 59 grams
1 ounce 28.35 grams
1 kilogram (kg) 2.21 pounds
1 gram .035 ounces
1/4 to 1/2 cup (slice)
1 medium orange
1 medium apple 1 cup slice
14 oz can condensed milk 1 1/4 cups
14 oz can evaporated milk 1 2/3 cups
1 lb brown sugar 2 1/4 cups (packed)
COMMON UNITS OF
WEIGHT
1 lb confectioner sugar 3 1/2 cups
1 lb confectioner sugar 2 1/2 cups
1 lb nuts 4 1/2 cups
1 lb dried nuts 2 cups
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup
COMMON UNITS OF
VOLUME
1 bushel (bu) 4 pecks
1 peck 8 quarts
1 gallon (gal) 4 quart
1 quart 2 pints
2 pints 964.4 milliliters
1 teaspoon (tsp or t) 4. 9 milliliters
1 tablespoon (T or tbsp) 1/2 fluid ounce
1/2 fluid ounce 14.8 milliliters
15 ounces rasins 3 cups
1 pound dates 2 1/2 or 3 cups
1/2 pint whipping cream 2 cups whipped creams
Converting Units
of Measure
Converting Units of Measure
Here's how.
A ratio is an ordered pair of numbers a and b, written a / b where b does
not equal 0. A proportion is an equation in which two ratios are set equal
to each other. Example:
1 cup / 16 tablespoon is a ratio
12 inches:1 foot is also a ratio
12 inches = 24 inches is a proportion
1 foot 2 feet
Notice that if you cross multiply:
12 x 2 = 24 x 1
24 = 24
Converting Units
Suppose you want to convert 8 tablespoons into cup
measurement. Use the formula 16 tablespoon = 1 cup (see table of
weight sand measurement). Make sure the unit of measure
tablespoon can be cancelled.
Converting Units
Temperature
Conversion Table
Converting Units of Measure
To bake a baker, you must know not only your oven, but also
how to convert temperature from Celsius to Fahrenheit, and
vice versa.
You must also know if the oven to be used is electric, electric
fan forced or powered by gas range.
Use this temperature conversion table to convert temperature
depending on what is listed in the recipe and on the type of oven to use.
Celcius (°C) Electric Celcius (°C) Fan Forced Fahrenheit (°F) Gas Description
110 90 225 1/4 Very cool
120 100 250 1/4 Very cool
140 120 275 1 Cool
150 130 300 2 Cool
160 140 325 3 Moderately/cool/warm
180 160 350 4 Moderately Warm
190 170 375 5 Moderately Hot
200 180 400 6 Fearly hot
220 200 425 7 Hot
230 210 450 8 Hot/Very hot
250 230 475 9 Very hot
260 240 500 10 Extremely hot
Substitution of
Weight and
Measure
In baking, substitution of one ingredient is
sometimes necessary. But remember that using
different ingredients can affect the taste and
texture of the baked good, so it is also important
to understand the role or part of the ingredient
in the recipe.
Measuring Dry And
Liquid Ingredients
Measuring both dry and liquid
ingredients is an important task to
do, especially if you are measuring
using cups or spoons.
There are specific instructions or
procedures that should be followed
to correctly get the desired
weight or volume of each ingredient
Guidelines in Measuring Dry and Liquid Ingredients
Sift the ingredients in a dry measuring cup, then level off using a spatula or a knife. If
it is scooped directly from the bag, the flour will be compacted and will get more than
what the recipe needs.
Sift the dry ingredients. Fill the measuring cup until overflowing. Do not shake the cup.
Level off with a spatula. Sifting is necessary if the ingredient is lumpy.
For solid fats, fill the measuring cup while pressing until it is full. Level it with a
spatula.
Pour the liquid ingredient in a glass measuring cup. Check if it is filled up to the
measuring mark. Do not lift the cup while measuring.
It is best to weigh by using a kitchen scale than to measure using a measuring cup.
Using a cup can make the amount intended less or more depending on how tight or
packed the ingredient is to the cup. However, cups and spoon measures are frequently
used because it is readily available as one of the common household utensils.
Thank you for listening!