This baker’s percentage calculator is an indispensable tool in the culinary world, particularly for bakers and pastry chefs by expressing ingredient quantities as percentages relative to the flour weight.
In this method, flour is always considered 100%, while other ingredients are represented as a fraction of the flour’s weight. For instance, if a recipe calls for 1000g of flour and 600g of water, the water would be expressed as 60% in baker’s percentage.
Baker’s Percentage Calculator
| Ingredient | Original Recipe (1kg) | Baker’s % | 2kg Yield | 500g Yield | 750g Yield | 1.25kg Yield | 1.75kg Yield |
|---|---|---|---|---|---|---|---|
| Flour | 1000g | 100% | 2000g | 500g | 750g | 1250g | 1750g |
| Water | 650g | 65% | 1300g | 325g | 487.5g | 812.5g | 1137.5g |
| Salt | 20g | 2% | 40g | 10g | 15g | 25g | 35g |
| Yeast | 10g | 1% | 20g | 5g | 7.5g | 12.5g | 17.5g |
| Butter | 50g | 5% | 100g | 25g | 37.5g | 62.5g | 87.5g |
| Sugar | 30g | 3% | 60g | 15g | 22.5g | 37.5g | 52.5g |
| Eggs | 100g | 10% | 200g | 50g | 75g | 125g | 175g |
Baker’s Percentage Formula
The formula for calculating baker’s percentages is straightforward:
Baker's Percentage = (Ingredient Weight / Flour Weight) × 100Let’s try this with a basic bread recipe:
- Flour: 1000g
- Water: 650g
- Salt: 20g
- Yeast: 10g
Calculating the baker’s percentages:
- Flour: (1000g / 1000g) × 100 = 100%
- Water: (650g / 1000g) × 100 = 65%
- Salt: (20g / 1000g) × 100 = 2%
- Yeast: (10g / 1000g) × 100 = 1%
How much flour is proportioned in a baker’s percentage?
In the baker’s percentage system, flour always represents 100% of the recipe.
- Wheat flour: 800g
- Rye flour: 200g
- Water: 650g
- Salt: 20g
- Yeast: 10g
In this case:
- Total flour weight: 800g + 200g = 1000g (100%)
- Wheat flour: (800g / 1000g) × 100 = 80%
- Rye flour: (200g / 1000g) × 100 = 20%
- Water: (650g / 1000g) × 100 = 65%
- Salt: (20g / 1000g) × 100 = 2%
- Yeast: (10g / 1000g) × 100 = 1%
How do you convert to a new recipe yield using Baker’s percentages?
Calculate the baker’s percentages for the original recipe
Determine the new flour weight based on the desired yield
Use the percentages to calculate new ingredient weights
Let’s demonstrate this process with an example:
Original recipe (1kg flour yield):
- Flour: 1000g (100%)
- Water: 650g (65%)
- Salt: 20g (2%)
- Yeast: 10g (1%)
To scale this recipe for a 1.5kg flour yield:
- New flour weight: 1500g
- Water: 1500g × 65% = 975g
- Salt: 1500g × 2% = 30g
- Yeast: 1500g × 1% = 15g
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