So, I fill in the amount of dough, say for sake of this exercise 1,000 grams. Say you have the baker's percentage for something out of Hamelman's Bread, which gives you the percentage and for some crazy reason has the metric for "36" loaves, US measurements and volumes for the home baker and still gives me the amount for "3" loaves which is too much. It's so simple! You can input the total amount of either dough or flour that you want and the percent of the different ingredients, the calculator will fill in the number of grams for each ingredient for you. I can share it with anyone that would like, if you'd like to send me a message for a request. Anyway, he was kind enough to write a small program on an excel spreadsheet that does my calculations for me. 222–223.My wonderful engineering husband was watching me do calculations by hand yesterday.
BREAD BAKERS PERCENTAGES PROFESSIONAL
“Rich Yeast Doughs” Professional Baking, 7th edition, John Wiley & Sons, Inc., Hoboken, New Jersey, 2017, pp. “Artisan and Yeast Breads” On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd edition, Pearson Education, Inc., 2016, pp. “Appendix B: Baker’s Percentages” Advanced Bread and Pastry: A Professional Approach, first printing, Delmar, Cengage Learning, 2009, pp. “Basic Professional Skills: Bakeshop Math and Food Safety” Professional Baking, 7th edition, John Wiley & Sons, Inc., Hoboken, New Jersey, 2017, pp. All other ingredients in the formula are calculated as a percentage of the total of these ingredients. 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%.
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.
Scaling/metering equipment used in automated production lines can be designed and configured to work with set points based on baker’s % or true %. Ease in predicting how the final product will look like. Ease of calculating the water absorption or hydration of the flour. Common language among bakers when comparing formulas. Precision of measurement and eliminating/fixing scale errors. Ability to check if a formula is well-balanced. Quickness to correct defects in the formula (it is easier to tell if one recipe is drier, sweeter or saltier than another recipe). Ease and simplicity of scaling up or down formulas to meet higher or lower demands. Advantages of applying the baker’s percent approach include: 2 Baker’s percent leads to greater consistency in recipes because it is always based on weight (pounds or kilograms). There are many advantages to using baker’s percent as opposed to other forms of measurement. More accurate predictions can be made when hydration numbers are combined with information on type of flour used. 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. 1īy using baker’s percent, a baker can predict crumb structure from the dough water content or hydration. This gives the weight of each ingredient needed to make the desired batch.īaker’s percentage makes it easy to see at a glance the ingredient ratios and, therefore, the basic structure and composition of the dough or batter that will be obtained after mixing. Multiply the baker’s percent of each ingredient (in decimal form) times the weight of flour. Divide the desired or total batch weight by the total baker’s percent (in decimal form). This is very useful when formulating new products, adjusting processing parameters, and customizing old recipes to fit modern dietary guidelines.įrom the baker’s percent equation and table, bakers have the possibility of making any quantity of product or a desired batch weight. The greatest benefit to using baker’s percent is that the baker can change the amount of any ingredient at any time, without the need to refigure the percents of all other ingredients.
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