Notice that there are two kinds of flour here - white and whole wheat flour - and that their sum is 100 percent. To make the formula easier to understand, we have simplified some of the numbers, which now differ from the original formula. Now let’s walk through an example using Jimmy’s Bread from Bread Bakers Guild Team USA 2005. Listed below are just some of the benefits gained by using baker’s percentage:Ĭonsistent results: Measurements in baker’s percent are calculated by weight, ensuring consistent results on a day-to-day basis.įlexibility: Baker’s percentage allows you to calculate exactly how much dough must be produced to meet specific production needs, while maintaining the correct ratios.Įase in troubleshooting: Baker’s percentage can be used to quickly change hydration levels to account for changes in flour consistency and can also be used to identify problems in a formula (i.e., if it is not balanced or if certain ingredient amounts are too high or too low).įixing scaling errors: A baker can use baker’s percentage to calculate additional ingredients needed to maintain a consistent formula if one ingredient is scaled incorrectly. First, it is important to understand why baker’s percentage is so critical to success. Let’s take a closer look at baker’s percentage and some of the features found in the standardized format. Spreadsheet programs, such as Microsoft Excel, are recommended to easily and quickly calculate formulas, depending on the desired quantity of bread.The weights of all other ingredients are expressed as a percentage of the total flour weight.When two or more flours are used in a formula, their combined total is always considered 100 percent. The main ingredient in the formula is always considered 100 percent.All ingredients are measured by weight, including liquids they should be measured using a consistent unit of measure, either pounds or kilograms.
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