Baker’s Math

1. Baker’s Math Working a Dough Formula in Percent

2. Baker’s Math • The percent of each ingredient is based on the total flour weight, and expressed as a percentage of that weight. • Total flour = white flour + whole-wheat flour only. • Total flour weight is always equal to 100%

3. Baker’s Math • To Convert % into Weight Using your Calculator. • Enter the flour weight you want to use. • Press “X” • Enter the percent you want the weight for. • Press the “%” key and read the answer in the display window.

4. Baker’s Math • Example • Formula • Flour 100% • Salt 1.75% • Sugar 2% • IDY 0.375% • Water 58%

5. Baker’s Math • We want to use 40-pounds of flour. • Salt: 40 X 1.75 (press the “%” key) and read 0.7-pounds. • The answer will always be in the same weight units as the flour is given in. • To change 0.7-pounds to ounces, multiply 0.7 X 16 = 11.2-ounces. • Repeat for each ingredient

6. Baker’s Math • Why use Baker’s Math? • Easy to see at a glance if a dough formula is in balance. • Increasing or decreasing the dough size is mathematical so further adjustments are not needed. • Allows for making ingredient usage projections

7. Baker’s Math • Add up the total of percentages in your dough formula • Flour 100% • Salt 1.75% • Sugar 2% • IDY 0.375% • Water 58% • Total % = 162.125 • Divide 162.125 by 100 = 1.62

8. Baker’s Math • If you divide the dough weight by 1.62 you will know the flour weight for that amount of dough made by that formula. • Once you know the flour you can calculate the ingredient weights (ingredient % X flour weight = ingredient weight.

9. Baker’s Math • Putting weights into percentages. • Divide the ingredient weight by the total flour weight and multiply by 100 • Example: • 40-pounds of flour • 23-pounds of water • 23 divided by 40 = 0.575 X 100 = 57.5% water • Do this for each ingredient