BAKER’S

PERCENTAGE
BAKER’S PERCENTAGE
- is a system which indicate
flours’ quantity used in a
recipe of baked product .It is
also known as Baker’s Math.
GENERAL RULES:
1. FLOUR is always expressed as
100% regardless of the quantity.
2.The remainder of the
ingredients in the formula is
calculated against the amount of
flour used.
3.Baker’s Percentage formula is

WEIGHT OF INGREDIENTS
_______________________ X 100
FORMULA FLOUR WEIGHT
INGREDIENTS GRAM- BAKER’S
WEIGHT %
Bread Flour 350 ÷350 X 100 100.00
Water 180 ÷350 X 100 51.43
Yeast 10 ÷350 X 100 2.86
Salt 10 ÷350 X 100 2.86
Sugar 25 ÷350 X 100 7.14
Shortening 30 ÷350 X 100 8.57
Min.Yeast Food 1.25 ÷350 X 100 0.36
TOTAL 606.25 173.21
FORMULA
WEIGHT
The expression of formula
ingredient weights in percentage
form is most useful in increasing
or decreasing recipes for baked
items.
This indicates flour weights and yields
450.25 grams mixed dough
1. 606.25g = 1.7321 x 350 grams
2. Each bread is consisted of 50 grams dough
3. Output of the bread will be 12 because
606.25 grams = 12 pieces
50
Compute the baker’s percentage of the Muffins