2. ● Every formula or recipe in baking always produces a
yield.
● What is yield?
● Yield – the total amount produced by a formula or
recipe expressed in total weight, volume or number of
units of the product.
● For example 1 quart of sauce, 1 kg of bread dough or 5
½ cups of servings.
FORMULA CONVERSIONS
3. ● It is to increase or decrease a recipe or formula
mathematically.
● It is done by using Conversion Factor (CF)
● Scaling up or down is done by multiplying each
ingredient to the conversion factor (CF).
Scaling Up/Down
4. ● Converting formula yield when portion size is not
important have 2 step process:
1. Divide the desired (new) yield by the formula of the
old yield to obtain the conversion factor.
New yield/ Old yield = Conversion Factor
2. Multiply each ingredient quantity by the conversion
factor to obtain the new quantity
(Old quantity)(CF) = New Quantity
Converting Total Yield
5. Mango Sorbet
Yield – 1 ½ quarts
Ingredients:
Fresh mango juice 1 quart
Granulated sugar 8 oz
Lemon juice 1 fluid oz
Corn syrup 1 Tbsp
New yield – ¾ quarts
Example
6. 1. Determine the total yield of the existing formula by
multiplying the number of portions to portion size.
(Old portions)(Old portion size) = total old yield
2. Determine the desired total yield by multiplying the
new number of portions by the new portion size
Converting Portion Size
7. (New Portions)(New portion size) =
Total New yield
3. Obtain the conversion factor
Total new yield/Total old yield = Conversion
Factor
4. Multiply each ingredient by the conversion factor
(Old quantity)(CF) = New quantity
8. ● Mango sorbet formula can produced 1 ½ quart of 24-2
oz servings. New yield is 36 – 3 oz servings
Example
9. Buttermilk Pancakes
Yield – 24 – 2 oz pancakes
Ingredients
Flour 480 g
Granulated sugar 28 g
Baking powder 12 g
Salt 9 g
Buttermilk 720 ml
Unsalted butter, melted 60 g
Eggs, beaten 3 pcs
New yield = 40 – 1.5 oz pancakes
Exercise 1
10. Dinner rolls
Yield: 64 – 1 ¼ oz rolls
Ingredients
Water 595 ml
Bread flour 1320 g
Salt 30 g
Granulated sugar 120 g
Dry milk powder 60 g
Shortening 60 g
Unsalted butter, softened 60 g
Egg 2 pcs
New yield – 20 – 2 oz rolls
Exercise 2
11. ● The system for measuring ingredients in a formula by
expressing them as a percentage of the total flour
weight.
● Percentages make accurate formula conversions and
convenient type of shorthand
● When using baker’s percentage, flour formula is
always 100%. If the formula calls for 2 or 3 types of
flour, the total of all the flours must equal to 100%.
● Flour is used as a basis for percentage because it is
usually the predominant ingredient in a formula
Baker’s Percentage
12. 1. Identify the weight of the flour in the formula. This
weight will be 100%.
2. Divide the weight of each ingredients in the formula
by the weight of flour then multiply it to 100.
(Weight of ingredient/weight of flour)(100) = Baker’s
Percentage of Each Ingredient
Steps on obtaining Baker’s Percentage
(%BP)
13. Cookie Dough
Yield – 20- 1 ½ oz cookies
Ingredients:
Flour 1 lb
Granulated sugar 6 oz
Butter 7 oz
Vanilla extract 1 fl. oz
Example
14. Popover
Yield – 70 – 1 oz pcs
Ingredients
Eggs 625 g
Milk 1000 g
Salt 8 g
Butter, melted 60 g
Bread flour 500 g
Exercise 1
15. 1. Change the ingredient percentage to decimal form
by moving the decimal point 2 places to the left.
2. Multiply the weight of the flour by this decimal
figure to get the weight of the ingredient.
Procedure for calculating the weight of
an ingredient when the weight of flour is
known
16. ● A formula calls for 30% sugar and you are using 10
lbs of flour. How much sugar do you need?
30% = .3
10 x .3 = 3 lbs of sugar
● A formula calls for 45% sugar and you are using 5 kg
of flour. How much do you need.
45% = .45
5 x .45 = 2.25 kg or 2,250 g
Example
17. 1. Determine the new formula yield required. Convert
the yield to ounce or gram which will ensure
accuracy.
2. Divide the total baker’s percentage for the original
formula by 100% to obtain BP conversion factor for
the formula.
Total BP / 100 = BP conversion factor (BPCF)
Converting a formula using %BP
18. 3. Divide the new formula yield by the BPCF.
New formula yield/BPCF =
Quantity of flour for the new formula
4. Compute the quantity of other ingredients required
by multiplying the BP for each ingredient by new flour
weight.
19. Cookie dough
Yield – 20 – 1 ½ oz cookies
Ingredients
Flour 100%
Granulated sugar 43%
Butter 47%
Vanilla extract 10%
Total 200%
New yield – 4 dozen – 1.5 oz cookies
Example
20. ● Calculate the new formula yield =
12 x 4 = 48
48 x 1.5 = 72 oz
● Total BP/ 100 = BPCF
200/100 = 2
● New formula yield/BPCF = quantity of flour for new
formula
72/2 = 36 oz
Solution
21. Cookie dough
Ingredients
Flour 100% 36 oz
Granulated sugar 43% 15.48 or 15 oz
Butter 47% 16.92 oz 17 oz
Vanilla extract 10% 3.6 or 4 fl oz
New quantity
22. White cake
Cake flour 100%
Baking powder 4%
Shortening 50%
Salt 1 %
Milk 75%
Egg whites 33%
Vanilla 2%
New yield is 4 ½ lb of batter
Exercise 1
23. ● New formula yield =
4 ½ lb = 2160 g
● Total BP/100 = BPCF
265/100 = 2.65
● New formula yield/BPCF = new qty of flour
2160/2.65 = 815.09 = 815.1g
Solution
24. Pizza dough
Yield – 8- 50 g individual pizzas
Ingredients
Active dry yeast 3%
Water, warm 14%
Bread flour 100%
Water, cool 43%
Salt 1%
Olive oil 5%
Honey 5%
New yield – 12- 100 g pizzas
Exercise
25. ● New formula yield =
12 x 100 = 1200 g
● Total BP/100= BPCF
171/100 = 1.71
● New formula yield/BPCF = new qty of flour
1200/1.71 = 701.75 = 702 g
Solution
27. ● When the size of the formula changes, the equipment
necessary to produce it must change as well. A
problem arises if the production techniques previously
used no longer work with the new quantity of
ingredient.
Equipment
28. ● Equipment changes can also affect product quality
because of changes in evaporation rates.
Evaporation
29. ● A formula may contain errors in ingredients or
techniques that are not obvious when it is prepared in
small quantities. When the formula increases, the final
product usually suffers. The only solution for this type
of error is to test formulas carefully and rely on your
knowledge of cooking principles.
Formula errors
30. ● Do not multiply the time specifications given in a
formula by the conversion factor used with the
formula’s ingredients. Cooking time will not change
when baking a larger batch. The effect in the change of
equipment however, has an effect in cooking time.
Mixing time can also change when formula size is
changed.
Time
31. Recipe Costing Form
Menu Item _________ Date ________
Total Cost Price _______
Total Yield _______ Size Portion______
Cost per Portion _______
Food Cost % ______ Selling Price ________
Food Costing
Ingredient Quantity As
Purchased
Cost
Yield % Edible
Portion
Total
Cost
32. Pita Bread
Yield – 18 pcs
Example
ingredient Quantity Market
Price
Unit Cost As
Purchase
d
Cost
Total
Cost
Yeast 80 g 99/250g
Water 530 ml 10/liter
Bread
Flour
1000 g 800/25 kg
Salt 20 g 15/kg
Vegetable
oil
85 ml 100/liter
33. ● Find the following:
1. As purchased cost
2. Food cost percentage is 30%, find the selling price
per serving
34. Flourless Chocolate Chewies
Yield: 2 dozen – 112 g each
Exercise
Ingredient Quantity Market price
Powdered sugar 1300 g 70/kg
Cocoa powder 170 g 250/kg
Salt 15 g 15/kg
Vanilla extract 15 ml 40/30 ml
Egg whites 12 pcs 5/pc
Walnuts 795 g 150/kg
35. Pumpkin Pie
Yield – 4 pies – 12 slices each
Exercise
Ingredient Quantity Market Price Yield %
Flaky pie shell 4 pcs 10/pc
Eggs 4 pcs 4/pc
Pumpkin 960 g 25/kg 90%
Granulated sugar 360 g 65/kg
Cinnamon,
ground
4 g 45/30 g
Cloves, ground 1 g 45/30 g
Evaporated milk 720 ml 45/330 ml
