BAKER’S MATH

Working a Dough Formula in Percent

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%

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.

BAKER’S MATH

Example Formula

Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58%

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

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

BAKER’S MATH

Add up the total of percentages in your dough formulaFlour 100%Salt 1.75%Sugar 2% IDY 0.375%Water 58%Total % = 162.125Divide 162.125 by 100 = 1.62

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.

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