![]() ![]() Recipe from book you want to use Ingredientįirst of all you need to calculate the the total amount of flour (50 + 400 = 450 g). However instead of using the amounts given in the recipe, you want to make 4 loaves of 500 g each. You have found a nice recipe in a bread book. This gives us the following recipe with a total dough batch of 2999 g which is close enough of course : IngredientĮxample 3 You want to bake 4 loaves of 500 g So each 1% represents 26.44 g, and by multiplying all percentages by 26.44 g we get the following recipe IngredientĮxample 2 : Now you want to make 12 loaves of 250 g eachĪs with our first example we need to calculate the weight of the total dough, which is 12 x 250 g = 3000 g. Now to get to 1% you need to divide 4500 by 170.2 = 26.44 g. For this example recipe the total combined percentage figure for 4500 g is 170.2% (see above in table: all the percentages of all ingredients added up). The first step is to calculate the amount which represent 1%. For 6 loaves you need 6 x 750 = 4500 g of dough. When you want to make 6 loaves of bread weighing 750 g each, you can easily calculate all ingredients. A typical straightforward recipe may look like this: IngredientĮxample 1 : You want to make 6 loaves of 750 g each With this example you can perform a lot of helpful calculations, quickly calculating the right amounts for all ingredients. This total amount includes all the flour used in a recipe so must also include different types of flour and the flour in a preferment if this is part of the recipe. ![]() This means, to start with we always denominate the total amount of flour as 100%. In a recipe based on baker’s percentage all ingredients are calculated in relation to the total amount of flour within the recipe. But, if you are fond of numbers and want to know what others are talking about do read on! You may ask yourself: As a home baker, do I really need this baker’s percentage stuff to make a good loaf of bread? The answer is no, you don’t. NOTE: if you are altering size of the recipe, you may need to alter cook times to accommodate.“The Baker’s percentage expresses each ingredient in parts per hundred as a ratio of the ingredient’s mass to the total flour mass” Repeat with the other ingredients in the recipe.The number you get is the quantity of that other ingredient (ex. ![]()
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