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# Baker Percentage

I am a first year pastry student. I need help learning how to apply bakers percentage. I know flour is always 100% and that's about it. I need the 1st grade version please. Thanks in advance.

For a pretty good view of baking formulas and other technical data, see if your school library has a copy of Daniel t. DiMuzio's Bread Baking: An Artisan's Perspective."

Meanwhile, here's the simple version: Formulas are valuable because the provide an easy way for bakers to multiply or divide a "recipe." You already know the key part: that flour is always expressed as 100% by weight.

So, to keep the math easy, let's say you have a formula that calls for:

Pate fermentee: 168.4%

Whole wheat flour: 15.8 %

Salt: 2%

Yeast:1.2%

Water: 63.2%

and you'll be starting with a 100 pound sack of flour. Just multiply everything to establish the other needs. Thus:

Pate fermentee=168 pounds

Etc.

What if you only have a 50 pound bag? Just do the same math:

Bread flour=82.4%, therefore .824 x 50=41.2 pounds.

Water= 63.2%, therefore .632 x 50=31.15 pounds.

It's really quite simple.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling

Nola

Lots of good books out there, Mr. Joseph Amendola was my mentor and friend. He left behind a few books on the subject. Also they are priced well.

pan

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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