# BAKER�S MATH by qha3fS

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```									BAKER’S MATH

Working a Dough Formula in Percent
BAKER’S MATH
 The percent of each ingredient is based on the
total flour weight, and expressed as a percentage
of that weight.
 Total flour = white flour + whole-wheat flour
only.
 Total flour weight is always equal to 100%
BAKER’S MATH
   To Convert % into Weight Using your Calculator.
 Enter the flour weight you want to use.
 Press “X”
 Enter the percent you want the weight for.
 Press the “%” key and read the answer in the display
window.
BAKER’S MATH
   Example
   Formula
 Flour 100%
 Salt 1.75%

 Sugar 2%

 IDY 0.375%

 Water 58%
BAKER’S MATH
   We want to use 40-pounds of flour.
 Salt: 40 X 1.75 (press the “%” key) and read 0.7-
pounds.
 The answer will always be in the same weight units
as the flour is given in.
 To change 0.7-pounds to ounces, multiply 0.7 X 16 =
11.2-ounces.
 Repeat for each ingredient
BAKER’S MATH
   Why use Baker’s Math?
 Easy to see at a glance if a dough formula is in
balance.
 Increasing or decreasing the dough size is
mathematical so further adjustments are not needed.
 Allows for making ingredient usage projections
BAKER’S MATH
 Addup the total of percentages in your
dough formula
 Flour 100%
 Salt 1.75%
 Sugar 2%
 IDY 0.375%
 Water 58%
 Total % = 162.125
 Divide 162.125 by 100 = 1.62
BAKER’S MATH
 If you divide the dough weight by 1.62 you will
know the flour weight for that amount of dough
 Once you know the flour you can calculate the
ingredient weights (ingredient % X flour weight =
ingredient weight.
BAKER’S MATH
   Putting weights into percentages.
 Divide the ingredient weight by the total flour weight
and multiply by 100
 Example:
 40-pounds of flour
 23-pounds of water

 23 divided by 40 = 0.575 X 100 = 57.5% water

 Do this for each ingredient

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