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Basic Professional Skills: Bakeshop Math and Sanitation

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Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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After reading this chapter, you should be able to:

Describe the problems and limitations of written formulas.
Describe the two basic functions of standardized formulas.
Explain the importance of weighing baking ingredients.
Use a baker’s balance scale.
Calculate raw fruit yields based on trimming losses.
Use formulas based on baker’s percentages.
Convert formulas to different yields.
Calculate EP unit costs.
Calculate formula costs.
Describe steps to prevent food-borne diseases in the areas of personal hygiene and food handling techniques.

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