Baker Percentage

Discussion in 'General Culinary School Discussions' started by nolapastrygirl, Mar 5, 2011.

  1. nolapastrygirl

    nolapastrygirl

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    I am a first year pastry student. I need help learning how to apply bakers percentage. I know flour is always 100% and that's about it. I need the 1st grade version please. Thanks in advance.
     
  2. kyheirloomer

    kyheirloomer

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    For a pretty good view of baking formulas and other technical data, see if your school library has a copy of Daniel t. DiMuzio's Bread Baking: An Artisan's Perspective."

    Meanwhile, here's the simple version: Formulas are valuable because the provide an easy way for bakers to multiply or divide a "recipe." You already know the key part: that flour is always expressed as 100% by weight.

    So, to keep the math easy, let's say you have a formula that calls for:

    Pate fermentee: 168.4%

    Bread flour: 82.4%

    Whole wheat flour: 15.8 %

    Salt: 2%

    Yeast:1.2%

    Water: 63.2%

    and you'll be starting with a 100 pound sack of flour. Just multiply everything to establish the other needs. Thus:

    Pate fermentee=168 pounds

    Bread flour=82.4 pounds

    Etc.

    What if you only have a 50 pound bag? Just do the same math:

    Bread flour=82.4%, therefore .824 x 50=41.2 pounds.

    Water= 63.2%, therefore .632 x 50=31.15 pounds.

    It's really quite simple.
     
    jim berman likes this.
  3. panini

    panini

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    Nola

    Lots of good books out there, Mr. Joseph Amendola was my mentor and friend. He left behind a few books on the subject. Also they are priced well.

    pan