The document discusses baker's percentages, which is a method used by bakers to proportion ingredients in a recipe based on the weight of flour. It defines baker's percentages and explains why they are important for precision and scaling recipes up or down. The document also provides examples of converting recipes to baker's percentages and scaling up a recipe to make a larger batch.

1. Baker's Percentages

2. What you will learn today Understand Baker’s Percentages Define baker's percentages. Why they are important. Several ways to use this tool. Math applications: Solve math conversion problems. Analyze formulas based on percentages. Lab Application: Develop a 1.5# loaf of bread to demonstrate what you learned in class,

3. Baker's percentage defined Each ingredient must be weighed Must convert volumes into weights Must have consistent units Weight of flour = 100%. Other ingredients expressed as % of flour

4. Why baker's percentages? Enables one to assess a formula quickly Enables formula modification Easy to scale a recipe up or down Precision (since weights are used) Provides a common language for bakers

5. French Bread Volume Measurement Flour 4 Cups Water 1.75 Cups Salt 1 tsp Yeast ½ tsp Baker’s Percentage Flour 100% Water 63% Salt 2% Yeast 1.5%

6. Common formula percentages Dough Total Flour Total Water Shortening Milk Solids Eggs Sugar Salt Yeast Yeast Bread 100 65 3 3 0 5 2 4 Cookie 100 20 40 3 6 45 1 0 Pancake Waffle 100 150 20 10 60 10 2 0 Pound Cake 100 80 50 4 50 100 2 0

7. Example of a lean dough What is the 100% Ingredient? Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. Water 3 lbs. 8 oz. Salt 1 3/4 oz. Yeast 1 1/4 oz. Total

8. Lean Dough Example AP Flour: 5 lbs. 4 oz. = 5 4/16 lbs. = 5.25 lbs. By definition flour = 100% Water: 3 lbs. 8 oz. = 3 8/16 lbs. = 3.5 lbs. Percentage = 3.5/5.25 = 66.7%

9. Example of lean dough Ingredient Weight Convert to Pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. Yeast 1 1/4 oz. Total --

10. Example of lean dough Ingredient Weight Convert to Pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. Yeast 1 1/4 oz. Total --

11. Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. Total --

12. Example of lean dough Ingredient Weight Conversion Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. Total --

13. Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total --

14. Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total -- 8.94 lbs.

15. Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total -- 8.94 lbs. 170.3%

16. Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% Water 3.5 lbs. 66.7% Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

17. Determining weights of ingredients (We want 20 pounds of dough) Start with the 100% ingredient: AP Flour: Total Yield Weight Total Percentage 20# divided by 170.3%= 11.74# 11.74 lbs. is the 100 % weight off which all other ingredients are based. Therefore, 11.74 will be our "factor" for calculating remaining ingredient weights.

18. Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

19. Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

20. Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

21. Scaling Ingredient Wt of Original Dough Baker's % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% .18# Total 8.94 lbs. 170.3%

22. Scaling √ Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% .18# Total 8.94 lbs. 170.3% 20 #

23. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# Rye Meal 4.75 oz. .297# Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

24. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

25. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

26. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

27. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# Total ---- 24.7#

28. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# .8% Total ---- 24.7#

29. Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# .8% Total ---- 24.7# 161.7%

30. Practical Applications

31. Convert the following formula into Bakers Percentages. Butter 3# 8oz Sugar 2# 8oz Brown Sugar 1# 14oz Salt 1oz B Soda .5oz Egg 1# 6oz Vanilla 1.25oz AP Flour 5# CC Chips 5# How would you convert each ingredient into a percentage?

32. Convert the following formula into Bakers Percentages. Butter 3# 8oz 70% Sugar 2# 8oz Brown Sugar 1# 14oz Salt 1oz B Soda .5oz Egg 1# 6oz Vanilla 1.25oz AP Flour 5# CC Chips 5# 3.5# divided by 5# times 100 = 70%

33. Formula in Baker’s Percentages. Butter 3# 8oz 70% Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% CC Chips 5# 100%

34. Convert the formula to make 20#s of dough using Bakers Percentages. Butter 3# 8oz 70% Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% CC Chips 5# 100% What is the first step?

35. Convert the formula to make 20#s of dough using Bakers Percentages. Butter 3# 8oz 70% Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% CC Chips 5# 100% 388.44% Add All %s What is the new flour weight?

36. Convert the formula to make 20#s of dough using Bakers Percentages. Butter 3# 8oz 70% Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% 5.15# CC Chips 5# 100% 388.44% 20#s divided by 388.44%= New Flour Weight or 5.15#s

37. Convert the formula to make 20#s of dough using Bakers Percentages. Butter 3# 8oz 70% Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% 5.15# CC Chips 5# 100% 388.44% How do you convert all remaining ingredients into weights?

38. Convert the formula to make 20#s of dough using Bakers Percentages. Butter 3# 8oz 70% 3.60# Sugar 2# 8oz 50% Brown Sugar 1# 14oz 37.5% Salt 1oz 1.25% B Soda .5oz .625% Egg 1# 6oz 27.5% Vanilla 1.25oz 1.56% AP Flour 5# 100% 5.15# CC Chips 5# 100% 388.44% Butter 5.15# X 70%= 3.60#

39. 20#s of Cookie Dough Butter 3# 8oz 70% 3.60# Sugar 2# 8oz 50% 2.58# Brown Sugar 1# 14oz 37.5% 1.93# Salt 1oz 1.25% .06# B Soda .5oz .625% .03# Egg 1# 6oz 27.5% 1.42# Vanilla 1.25oz 1.56% .08# AP Flour 5# 100% 5.15# CC Chips 5# 100% 5.15# 388.44% 20#s