Conversion Calculations Using Percentages

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Published 2008

Using baker’s percentages simplifies formula and ingredient calculations. The two procedures below are used regularly in the bakeshop.

Change the ingredient percentage to decimal form by moving the decimal point two places to the left.
Multiply the weight of the flour by this decimal figure to get the weight of the ingredient.

Example: A formula calls for 20% sugar and you are using 10 lb flour. How much sugar do you need?

20% = 0.20

10 lb × 0.20 = 2 lb sugar

Note: In the U.S. system, weights normally must be expressed all in one unit, either ounces or pounds, in order for the calculations to work. Unless quantities are very large, it is usually easiest to express weights in ounces.

Example: Determine 50% of 1 lb 8 oz.

1 lb 8 oz = 24 oz

0.50 × 24 oz = 12 oz

Example (metric): A formula calls for 20% sugar and you are using 5000 g (5 kg) flour. How much sugar do you need?

20% = 0.20

5000 g × 0.20 = 1000 g sugar