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 for1000g of flourand600g of water, the water would be expressed as60%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) × 100**

Let’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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