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Baker'S Percent: It Is Internationally Used To Express Formulas For Bake Ry Products

Baker's percent is a method used in baking formulas where the weight of flour is always 100% and the total percentage of other ingredients is greater than 100%. It allows bakers to easily scale recipes, predict results, and maintain consistency. Some advantages include scaling recipes up or down, quickly correcting formulas, and communicating formulas between bakers using a common language. Special considerations include equipment calibration and formulas with multiple flours.

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Ludimie Rodrigo Capuyan
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196 views8 pages

Baker'S Percent: It Is Internationally Used To Express Formulas For Bake Ry Products

Baker's percent is a method used in baking formulas where the weight of flour is always 100% and the total percentage of other ingredients is greater than 100%. It allows bakers to easily scale recipes, predict results, and maintain consistency. Some advantages include scaling recipes up or down, quickly correcting formulas, and communicating formulas between bakers using a common language. Special considerations include equipment calibration and formulas with multiple flours.

Uploaded by

Ludimie Rodrigo Capuyan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BAKER’S P E R C E N T

FOR B AK ERY P RO D UC TS
SE D TO EXP RESS FORM UL AS
IT IS INTERNATIONALLY U
HOW DOES BAKER’S PERCENT WORK?

• IN BAKER’S PERCENT, THE WEIGHT OF THE FLOUR IS ALWAYS 100%, AND THE TOTAL PERCENT OF ALL THE
OTHER INGREDIENTS IS ALWAYS GREATER THAN 100%. THIS CONCEPT IS COMPLETELY DIFFERENT FROM
THE TRUE OR CONVENTIONAL PERCENT, WHERE THE COMBINED INGREDIENTS TOTAL 100%.
BAKER’S PERCENT EQUATION
TYPICAL EXAMPLE:

Ingredient Weight (Lb) Baker’s % True %

Flour 60.0 100.0 56.818

Water 37.2 62.0 35.227

Yeast 1.8 3.0 1.705

Salt 1.2 2.0 1.136

Sugar 2.4 4.0 2.273

Shortening 1.8 3.0 1.705

Defatted milk solids 1.2 2.0 1.136

Total 105.6 176.0 100.0


STEPS:

• ADD TOTAL BAKER’S PERCENT.


• 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.
APPLICATION

• BY  USING BAKER’S PERCENT, A BAKER CAN PREDICT CRUMB STRUCTURE FROM THE DOUGH WATER
CONTENT OR HYDRATION. FOR EXAMPLE, 80% HYDRATION (8 PARTS WATER TO 10 PARTS FLOUR) OFTEN
LEADS TO AN AIRY AND IRREGULAR CRUMB SUCH AS IN ITALIAN CIABATTA BREAD WHILE 60%
HYDRATION (6 PARTS WATER TO 10 PARTS FLOUR) YIELDS DENSER AND CLOSED CRUMB SIMILAR TO
AMERICAN-STYLE BREAD. MORE ACCURATE PREDICTIONS CAN BE MADE WHEN HYDRATION NUMBERS
ARE COMBINED WITH INFORMATION ON TYPE OF FLOUR USED.
ADVANTAGES OF APPLYING THE BAKER’S PERCENT
APPROACH INCLUDE:
• EASE AND SIMPLICITY OF SCALING UP OR DOWN FORMULAS TO MEET HIGHER OR LOWER DEMANDS
• CONSISTENCY OF RESULTS
• QUICKNESS TO CORRECT DEFECTS IN THE FORMULA (IT IS EASIER TO TELL IF ONE RECIPE IS DRIER, SWEETER OR SALTIER THAN ANOTHER RECIPE)
• ABILITY TO CHECK IF A FORMULA IS WELL-BALANCED
• PRECISION OF MEASUREMENT AND ELIMINATING/FIXING SCALE ERRORS
• COMMON LANGUAGE AMONG BAKERS WHEN COMPARING FORMULAS
• CONSISTENCY IN PRODUCTION
• EASE OF CALCULATING THE WATER ABSORPTION OR HYDRATION OF THE FLOUR
• EASE IN PREDICTING HOW THE FINAL PRODUCT WILL LOOK LIKE
SPECIAL CONSIDERATIONS
• SCALING/METERING EQUIPMENT USED IN AUTOMATED PRODUCTION LINES CAN BE DESIGNED AND
CONFIGURED TO WORK WITH SET POINTS BASED ON BAKER’S % OR TRUE %. THE CHOSEN METHOD IN THIS
CASE COULD BE A FUNCTION OF PRECISE CONTROL ON THE EXACT WATER ABSORPTION VALUE OF FLOUR, AS
OTHER INGREDIENTS (E.G., SWEETENER SYRUPS, MOLASSES, CREAM YEAST, EGGS) ALSO CONTRIBUTE WITH
SOME WATER TO THE FINAL DOUGH.

• WHEN MULTIPLE FLOURS SUCH AS WHOLE WHEAT, RYE, CORNMEAL, OR WHEAT PATENT ARE USED IN A
FORMULA AS IN THE CASE OF MULTIGRAIN AND HIGH-FIBER BREADS, THE TOTAL WEIGHT OF ALL FLOUR- AND
GRAIN-TYPE INGREDIENTS IS USUALLY ASSIGNED TO BE 100%. ALL OTHER INGREDIENTS IN THE FORMULA ARE
CALCULATED AS A PERCENTAGE OF THE TOTAL OF THESE INGREDIENTS.

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