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Name Period Date Calculating Bakers Percentages (Key) Calculate the bakers percentage for each of the following recipes.Formula:weight of ingredient X 100% % of ingredient weight of flour1.

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Here's the same formula from above, this time written using bakers' percentages instead of weights: 100% bread flour. 70% water. 1% fresh yeast. 2% salt.

SARAH SAYS: Divide the Ingredient Weight by the Total Flour Weight then multiply that number by 100%. For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker's percent would be 60% water.

In the table below, you'll see some typical percentages: the flour adds up to 100% (high protein bread flour at 80% and whole wheat flour at 20%), there's water (usually 60% – 100%), some measure of salt (typically 1.8% – 2.3%), and some preferment percentage.

Ingredient Percentage=Ingredient Weight/Total Flour x 100% For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker's percent would be 60% water. If there are two types of flour being used, the combination of the weight of both flours will be 100%.

Divide the desired or total batch weight by the total baker's percent (in decimal form). This gives the weight of flour. Multiply the baker's percent of each ingredient (in decimal form) times the weight of flour. This gives the weight of each ingredient needed to make the desired batch.

Baker's percentatges, also known as baker's math or formula percentage, allow a baker to quickly scale up and down recipes, read formulas (recipes) and immediately understand the type of bread it represents, and a way to add and remove ingredients without affecting the entire recipe.

Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight: For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water.

Calculating Baker's Percentages with more than one flour Step 1: Find the total weight of the flour. Since there are two flours—bread flour and whole wheat flour—we will add those quantities together. ... Step 2: Calculate the hydration. ... Step 3: Calculate the percentage of starter. ... Step 4: Calculate the percentage of salt.

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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232