Enter the ingredient weight and the total flour weight into the calculator to determine the baker’s percentage of that ingredient.
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Baker’s Percentage Formula
The following formula is used to calculate a Baker’s percentage.
BP = IW / FW *100
- Where BP is the baker’s percentage (%)
- IW is the ingredient weight
- FW is the flour weight
Baker’s Percentage Definition
What is a Baker’s Percentage? A Baker’s percentage is a ratio of the weight of an ingredient to the total weight of flour that is going to be used while cooking baked goods such as bread, cakes, and cookies.
How to calculate a Baker’s Percentage?
- First, determine the weight of the flour.
For this problem, we are cooking simple bread. The flour being used weighs 5 lbs.
- Next, determine the weight of the ingredient.
The other main ingredient in bread is water. For this example, 3lbs of water is required.
- Finally, calculate the baker’s percentage.
Using the formula above, we can calculate the baker’s percentage as 3/5*100 = 60%.
About Baker’s Percentages
What are baker’s percentages used for? A baker’s percentage is a ratio of the weights of ingredients to the heaviest ingredient. Just like conversion factors baker’s percentages are used so that a baker or cook can convert their recipe to any new size quickly. For example, if a cook is converting from 5 servings to 10 servings and isn’t sure how much water is now required, they can look at the baker’s percentage to calculate the new amount.