Power point baker's math

What you will learn today ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Baker's percentage defined ,[object Object],[object Object],[object Object],[object Object],[object Object]

Why baker's percentages? ,[object Object],[object Object],[object Object],[object Object],[object Object]

French Bread ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Common formula percentages Dough Total Flour Total Water Shortening Milk Solids Eggs Sugar Salt Yeast Yeast Bread 100 65 3 3 0 5 2 4 Cookie 100 20 40 3 6 45 1 0 Pancake Waffle 100 150 20 10 60 10 2 0 Pound Cake 100 80 50 4 50 100 2 0

Example of a lean dough What is the 100% Ingredient? Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. Water 3 lbs. 8 oz. Salt 1 3/4 oz. Yeast 1 1/4 oz. Total

Lean Dough Example ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Example of lean dough Ingredient Weight Convert to Pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. Yeast 1 1/4 oz. Total --

Example of lean dough Ingredient Weight Convert to Pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. Yeast 1 1/4 oz. Total --

Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. Total --

Example of lean dough Ingredient Weight Conversion Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. Total --

Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total --

Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total -- 8.94 lbs.

Example of lean dough Ingredient Weight Convert to pounds Baker’s % AP Flour 5 lbs. 4 oz. 5.25 lbs. 100% Water 3 lbs. 8 oz. 3.5 lbs. 66.7% Salt 1 3/4 oz. .11 lbs. 2.1% Yeast 1 1/4 oz. .08 lbs. 1.5% Total -- 8.94 lbs. 170.3%

Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% Water 3.5 lbs. 66.7% Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

Determining weights of ingredients (We want 20 pounds of dough) ,[object Object],[object Object],[object Object],[object Object],11.74 lbs. is the 100 % weight off which all other ingredients are based. Therefore, 11.74 will be our "factor" for calculating remaining ingredient weights.

Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

Scaling Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% Total 8.94 lbs. 170.3%

Scaling Ingredient Wt of Original Dough Baker's % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% .18# Total 8.94 lbs. 170.3%

Scaling √ Ingredient Wt of Original Dough Baker’s % 20 # Dough AP Flour 5.25 lbs. 100% 11.74# Water 3.5 lbs. 66.7% 7.83# Salt .11 lbs. 2.1% 0.25# Yeast .08 lbs. 1.5% .18# Total 8.94 lbs. 170.3% 20 #

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# Rye Meal 4.75 oz. .297# Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# Yeast 2 oz. .125# Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# .8% Total ---- 24.7#

Formula with more than one flour: Campagna (p.25) Ingredient Weight Conversion (lbs.) Baker’s % Bread Flour 15 lbs. 15# 98% Rye Meal 4.75 oz. .297# 2% Water 9 lbs. 9# 59% Salt 4.75 oz. .297# 1.94% Yeast 2 oz. .125# .8% Total ---- 24.7# 161.7%

Convert the following formula into Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],How would you convert each ingredient into a percentage?

Convert the following formula into Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],3.5# divided by 5# times 100 = 70%

Formula in Baker’s Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Convert the formula to make 20#s of dough using Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],What is the first step?

Convert the formula to make 20#s of dough using Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],What is the new flour weight?

Convert the formula to make 20#s of dough using Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],20#s divided by 388.44%= New Flour Weight or 5.15#s

Convert the formula to make 20#s of dough using Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],How do you convert all remaining ingredients into weights?

Convert the formula to make 20#s of dough using Bakers Percentages. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Butter 5.15# X 70%= 3.60#

20#s of Cookie Dough ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Power point baker's math

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