What's the baker's percentage?
The percentage of bakers is a standard formula expressed by professional bakers and pastry bakers. The percentage of baking will be different from the traditional core formulation by weight or volume (e.g., cups, spoons) The weight of flour in the formula is always fixed at 100%. 。 All other components of the formulation are expressed in terms of the percentage of the weight of flour.
Why use baking percentages?
The use of bakers as a percentage will help you to solve the most common core problems in the baking process:
- Free-scaling formula production: If you find a perfect formula for two breads, but you're just gonna do one today, or 50, just change the weight of the main flour, and all the other materials will be calculated automatically, proportionally, without any need to recalculate complex division and multiplication.
- Intuitively judging facial properties: By looking at the percentage, experienced bakers can see the nature of the noodles at first sight. For example, the percentage of water (usually referred to as Water Puff Or the hydrate ratio) determines the softness of the noodle. The water powder of the stick is 70% of the usual. On the left or the left, which means the face is wet and the hole is baked large; The water powder of the beego is only 50-55 per cent, and the noodles are extremely tight.
- Communication and misalignment: When the baker from around the world exchanges formulas, he says, "75% water, 2% salt, 1% salt." "Egs." This communication is borderless and does not lead to ambiguity over differences in the means of measurement (cup and g).
How do you calculate the percentage of baked?
The formula is very simple:
Component weight = (% of component 100) x Total flour weight
On the contrary, if you have a table of the weight of the formula, you want to calculate its percentage:
Percentage of component = (component weight, ÷ total flour weight) x 100
For example: if you have 500 grams of flour, the formula requires 65% of water and 2% of salt. So the water you need is...
500 × 0.65 = 325grams
The salt you need is...
500 × 0.02 = 10grams
。 Using the tools we've provided above, you just have to change the flour base, and all this complexity is done in a moment!
Special case description
If the formula contains Multiple flour (e.g. 80% of the high-strength flour + 20% of the whole wheat flour) The percentage of the two flours combined equals 100%。 All the liquids and the supplements are still made of both flour. Total weight Calculated for baseline.