Enter the ingredient weight and the total flour weight into the calculator to determine the baker’s percentage of that ingredient. This calculator can also determine the flour or ingredient weight when given the other variables.
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Baker's Percentage Formula
The following formula is used to calculate a Baker's percentage.
BP = \frac{IW}{FW} \times 100- Where BP is the baker's percentage (%)
- IW is the ingredient weight
- FW is the flour weight
To calculate a baker's percentage, divide the ingredient weight by the flour weight, then multiply by 100.
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 when baking 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, 3 lbs 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? Baker's percentages express each ingredient’s weight as a percentage of the total flour weight (total flour = 100%). Just like conversion factors, baker's percentages are used so that a baker can scale a formula to a new batch size quickly. For example, if a dough uses 60% water and you increase the flour from 5 lbs to 10 lbs, the required water becomes 0.60 × 10 lbs = 6 lbs.
