Baker's Percentages

-Whenever you take a formula and change the yield, it's called an extension whether it's a change for larger or smaller.

Multiplying or dividing a formula only gives you a ballpark, not precision

Extension: taking a recipe or formula and changing the yield.

Types of FormulasThese can be expressed in a number of ways

-Traditional volume recipeThis is what most home bakers use-Traditional weight recipeMost home bakers haven't gotten on the weight bandwagonMany cookbooks for home cooks are now giving recipes in both weight and volume-Ratios of ingredientsRatio: a comparison of at least two similar things by degree or quantity; a proportionSimilar does NOT mean you can't compare all items of a recipe togetherEXAMPLE- 1:1:3For each unit of the FIRST ingredient, 1 unit of the 2nd ingredient is needed, and 3 units of the third

In a ratio formula, the measurement size does not matter- as long as the ratio stays the same

-Percentages of ingredients

What is the baker's percent?-Expresses a formula in percentages rather than hard numbers or measurementsLike the ratio, it is a COMPARISON, it doesn't tell you exactly how much you'll need

The advantage of using the baker's percent:The baker's percent allows for quick comparison of one or more formulas.Example: sugar content, hydration, leavening power

The baker's percent allows you to measure in the metric or imperial system

4 Rules of the Baker's Percent

1. Each ingredient is expressed as a portion or percentage of the flour in a formula

2. The amount of flour in a formula always represents 100%

3. If there is more than 1 type or amount of flour in a formula, then the combined quantity represents 100%4. If there is no flour in a formula (or an insignificant amount), then the ingredient in the greatest concentration is used-This could be any ingredient, ie sugar.-flour will be compared to whatever you make the standard (don't forget it)

resume Mon 2-3

How to convert a standard formula to a Baker's percent formula

-Convert all of the ingredients amounts to a standard measuring unit (if needed).We usually use pounds/ounces. In a huge operation, pounds is more effective, but here it makes more sense to use ounces.

-The flour becomes 100% (simply is, just label it as such)

-The weight of the ingredient in question is divided by the weight of the flour. Multiply that number by 100, then add a % sign.

Practice:Pastry flour 10#160 oz.100%Sugar 5# 80 oz.50%Brown sugar 1# 16 oz.10%Eggs 2 pints 40 oz.25%Butter 4# 64 oz.40%Vanilla 4 oz. 4 oz.2.5%

80 oz. / 160 oz. = 0.5 x 100= 50%16 oz/ 160 oz. = .1 x 100 = 10%40 oz./ 160 oz= .25% x 100= 25%64 oz./160 oz.= .4 x 100= 40%4 oz/ 160 oz.= .025 x 100= 2.5%

Converting with more than 1 flourPastry flour 5# 50%Cake flour 5#50%Sugar 5#50%Brown sugar 1#10%Eggs 2.5#25%Butter 4#40%Vanilla .25#2.5%

Add flours. They become the total 100%Pastry flour + cake flour = 10#

Next figure the percentage of each of the types of flour. 5 lbs / 10 lbs = .5 x 100= 50%.25 lbs / 10 lbs = ,025 x 100= 2.5%

Now that the formula has been converted to the Baker's percent, if the amount of flour is changed, then the other ingredients can be calculated in proportion to the flour.

To calculate the weight of an ingredient then the amount of flour is known, you should:

-Change the ingredient percent into a decimal

-multiply the weight of the flour by the decimal figure to get the weight of the ingredient in question.

-When working with less than whole pounds, first convert to ounces, then follow the basic steps.

Calculating the weight of the other ingredientsPastry flour 6 lbs50%Cake flour6 lbs50%Sugar6 lbs50%Brown sugar1.2 lbs10%Eggs 3 lbs25%Butter 4.840%Vanilla.3 lbs2.5%

12 lbs = 100%

Sugar: (50% / 100) = .5 (x 12 lbs) = 6 lbsBrown sugar: (10% x 100) = .1 x 12 lbs= 1.2 lbsEgg: (25% x 100) = .25 x 12lbs = 3 lbs

How do I calculate a new yield using the baker's percent?

Let's illustrate with a story problem.A woman calls and orders 240 cookies. Chef asks how much dough you need to make the cookies.

If you receive an order for 240 cookies, how much dough would you need to make those cookies?

What size are the cookies?2 ounces eachYou would need 480 ounces of cookie dough (2 ounces x 240 cookies)

This is called the desired yield

Steps for calculating the ingredients needed to make the new yield

1. Convert weights to a common denominator (eg. Ounces)

2. Add all of the percentages

3. Divide the percentage total by 100This will give you a decimal number called the Factor4. Divide the Desired Yield by the Factor. This new number is the total amount of flour required to make the new yield.

5. You can now calculate the quantity of all of the ingredients needed to make the new yield.

Resume Tuesday 2/4

Changing a new yield using the Baker's Percent160oz.210.99Pastry Flour5#50%80ozx.5105.495 oz.Cake Flour5#50%80ozx.5105.495 oz.Sugar5#50%80ozx.5105.495 oz.Brown sugar1#10%16ozx.121.099 oz.Eggs2.5#25%40 ozx.2552.747 oz.Butter4#40%64ozx.484.396 oz.Vanilla.25#2.5%4 ozx.0255.275oz.

22.75#227.5%364 oz479.976 oz480oz (desired yield)Factpr= 227.5% / 100= 2.275480oz /2.275 =210.99oz

for accuracy, go to the hundredths

Can I easily scale these numbers?105.495ozNo, we need to convert to pounds

To convert 105.495 oz to pounds and ounces

105.495 / 16 = 6.5934375Everything left of the decimal is in pounds: 6#

Everything right of the decimal is multiplied by 16.5934375 x 16 = 9.495 ozOR 6 lbs. 9.495 oz.RoundingRound to the closest quarter ounce (.0, 0.25, 0.5, 0.75)6# 9.495 oz rounds to 6# 9.5 oz

1) look at ingredient2) look at total yield