(You know the actual ingredient weights in a formula and you want to know the percentages.)
Example problem:
Flour |
? % |
75 kg or lb |
Water |
? % |
47.25 kg or lb |
Salt |
? % |
1.5 kg or lb |
Yeast |
? % |
1.31 kg or lb |
Total |
? % |
125.06 kg or lb |
Flour is 100%; calculate what % of flour each ingredient is:
Water |
47.25 ÷ 75 |
= .63 = 63% |
Salt |
1.5 ÷ 75 |
= .02 = 2% |
Yeast |
1.31 ÷ 75 |
= .0175 = 1.75% |
Formula using baker’s percentage:
Flour |
100% |
75 kg or lb |
Water |
63% |
47.25 kg or lb |
Salt |
2% |
1.5 kg or lb |
Yeast |
1.75% |
1.31 kg or lb |
Total |
166.75% |
125.06 kg or lb |