Bakers Percentage and Converting Recipe to another Yield.

                                   

To compute the Baker’s Percentage, Total weight of Ingredient divided by total weight of the flour, result of that will multiply by 100% to get the percentage.

(total weight/ weight of the flour) x 100% = bakers percentage

*weight of flour always in 100%, whether you use 3 kinds of flour in one ingredients

EXAMPLE

INGRIDIENTS	WEIGHT
Bread flour	350g
Salt	10g
Water	120g
Yeast	10g
Eggs	60g

 Total weight Ingredients              = 550g

COMPUTATION

Bread Flour – 100%

SALT     10g ÷ 350g x 100%= 2.9%

Water    120g ÷ 350g x 100%= 34.28%

Yeast     10g ÷ 350g x 100%= 2.85%

Eggs      60g ÷ 350g x 100%= 17.14 %

TOTAL =157.12%

CONVERTING RECIPE TO NEW YIELD

Sometimes in some of your production you just need more or less in standard recipe especially if you are working on a production with different volume of demands. Converting to another yield is important to avoid wastage and spoilage.

For example recipe above the total weight ingredients is 550grams that can make 22pcs of dinner rolls with the weight of 25g  each but you need to produce 100 pcs of dinner rolls,which means that you need a 2500 total weight  ingredients. To achieve that here is the formula.

desired weight(new recipe)/ total baker's percentage(first recipe)= needed amount in every ingredients.

Example

2500/157.12 = 15.91

Multiply 15.91 to percentage of each ingredients.

               

Ingredients	Weight	Percentage	Weight of new yield
Bread flour	350	100% x 15.91	1592
Salt	10	2.85% x 15.91	45
Water	120	34.28% x 15.91	545
Yeast	10	2.85% x  15.91	45
eggs	60	17.14% x 15.91	273

                                                                                                                                                                TOTAL = 2500