TH2001

Name: Date:

ACTIVITY

Bakery Math Drills

Answer the following items. Round off answers to the nearest hundredths (2 decimal places). (5 items x 2
points)
a. Modify the recipe by using the baker’s percentage. Fill out the missing details in the table.

Dinner rolls
Ingredients Quantity Baker's Percentage New Quantity
All-purpose flour 723 g 100% 3500 g
Water 113 g 15.63% 1.
Butter 43 g 5.96 % 208.25g
Sugar 21 g 2. 101.50 g
Yeast 28 g 3.87% 135.45 g

b. Determine the ingredient costs, formula cost, and cost per portion of the following recipe:
Portion: 2 pcs of
Brioche Total weight:600 g 300 g
Ingredients Quantity EPC TOTAL
All-purpose flour 326 g Php 81.75/800 g Php 33.31
Dry milk 35 g Php 240.00/kg 3.
Sugar 35 g Php 46.00/kg Php 1.61
Butter 142 g Php 60.00/200 g 4.
Eggs 3 pcs Php 8.25/pc Php 24.75
Total Formula Cost: Php 110.67
Cost per Portion: 5.

02 Activity 1 *Property of STI

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