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.

## Example Problem

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.