|
|
| Line 1: |
Line 1: |
| '''Baker's percentage''' is a baker's notation method indicating the flour-relative proportion of an ingredient used when making [[bread]]s, [[cake]]s, [[muffin]]s, and other [[Pastry|pastries]].<ref name="figoni.pp.9.11">{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA9#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |pages=9–11 |quote=Baker's percentage—sometimes called ''formula percentage'' or indicated as "on flour weight basis"—is different from the percentages commonly taught in math classes. |isbn=0-470-39267-3 |accessdate=2010-12-06}}</ref><ref name="gisslen.p.10">{{cite book |author=Griffin, Mary Annarose; Gisslen, Wayne |title=Professional baking |edition=4th |publisher=John Wiley |location=New York |year=2005 |page=10 |isbn=0-471-46427-9 |url=http://books.google.com/books?id=YrQZi41PqKEC&pg=PA10#v=onepage&q&f=false |accessdate=2011-01-01}}</ref><ref name="corriher.pg.32">{{cite book |url=http://books.google.com/books?id=b-iwjIb2RxwC&pg=PA32#v=onepage&q&f=false |author=Corriher, Shirley |title=BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes |publisher=Scribner |location=New York |year=2008 |page=32 |isbn=1-4165-6078-5 |accessdate=2010-12-09}}</ref><ref>{{cite book |url=http://books.google.com/books?id=43sA1NhzCWsC&pg=SA16-PA6#v=onepage&q&f=false |author=Hui, Yiu H. |title=Handbook of food science, technology, and engineering |publisher=Taylor & Francis |location=Washington, DC |year=2006 |page=16-6 |isbn=0-8493-9849-5 |accessdate=2010-12-09}}</ref> It is also referred to as '''baker's math''',<ref>{{cite book |url=http://books.google.com/books?id=riDsZRlmmRAC&pg=PA19#v=onepage&q&f=false |author=Laura Halpin Rinsky; Glenn Rinsky |title=The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional |publisher=John Wiley & Sons |location=Chichester |year=2009 |page=19 |isbn=0-470-00955-1 |accessdate=2010-12-09}}</ref><ref>{{cite book |url=http://books.google.com/books?id=kF5uI5uWjEMC&pg=PA31#v=onepage&q&f=false |author=Daniel T. DiMuzio |title=Bread Baking: An Artisan's Perspective |publisher=Wiley |location=New York |year=2009 |page=31 |isbn=0-470-13882-3 |accessdate=2010-12-11}}</ref> or otherwise contextually indicated by a phrase such as '''based on flour weight'''.<ref name="figoni.pp.9.11" /><ref name=cauvain.p.475>{{cite book |url=http://books.google.com/books?id=f3Ua43ujjUoC&printsec=frontcover&dq=isbn:1855735539&pg=475#v=onepage&q&f=false |author=Cauvain, Stanley P. |title=Bread making: improving quality |publisher=CRC Press |location=Boca Raton |year=2003 |page=475 |quote=Generally the taste of yeast itself is not detectable in bread unless the amount of yeast used is greater than 2.5% based on the weight of flour. |isbn=1-85573-553-9 |accessdate=2010-12-08}}</ref> It is sometimes called ''formula percentage'',<ref name="figoni.pp.9.11" /> a phrase that refers to the sum of a set of bakers' percentages.{{#tag:ref|There is some ambiguity regarding the use of the phrase "formula percentage" in the literature. From the published date of 2004<ref name="0-8138-1942-3">{{cite book |editor=J. Scott Smith, Yiu H. Hui |title=Food processing: principles and applications |publisher=Blackwell Pub |location=Cambridge, MA |year=2004 |page=178 |quote=Formula—term used instead of "recipe," by the baking industry; the weight of each ingredient is determined based on the weight of flour at 100%.<br>Formula percent—term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared to the weight of all ingredients. |isbn=0-8138-1942-3 |url=http://books.google.com/books?id=QDpi_6VnhegC&pg=PA178#v=onepage&q&f=false |accessdate=2010-12-29}}</ref> to the date 2007,<ref name="0-470-12524-1">{{cite book |editor=Yiu H. Hui |title=Handbook of food products manufacturing |publisher=Wiley |location=New York |year=2007 |page=302 |quote=True formula percent (true percent): Term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared with the total weight of all ingredients. |isbn=0-470-12524-1 |url=http://books.google.com/books?id=mnh6aoI8iF8C&pg=PA302#v=onepage&q&f=false |accessdate=2010-12-29}}</ref> Hui's definitions have changed slightly. In 2004 "formula percent" was defined by "total weight of all ingredients"; however by the latter date's usage, the preference was to use the prefix "true" in the phrase "True formula percent (true percent)" when referring to "total weight of all ingredients." In 2005, Ramaswamy & Marcotte used the phrase "typical formula" in reference to a "baker's %" series of ingredients, then drew the semantic and mathematic distinctions that "actual percentage" was one based upon "total mass", which they labeled "% flour", "% water", etc.<ref name="Marcotte.pgs.14.15" /> In 2010, Figoni said that "baker's percentage" was "''sometimes'' called formula percentage...."<ref name="figoni.pp.9.11" /> In 1939, the phrase formula percentage was said to commonly refer to the sum of the particular percentages that would later be called bakers' percentages.<ref name="army.baker.1939" />|group=note}} Baker's percentage expresses each ingredient in [[Percent|parts per hundred]] as a [[ratio]] of the ingredient's [[mass]] to the total [[flour]]'s mass (that is, the unit mass):<ref name="Marcotte.pgs.14.15">{{cite book |author=Michele Marcotte; Hosahalli Ramaswamy |title=Food Processing: Principles and Applications |publisher=CRC |location=Boca Raton |year=2005 |pages=14–15 |isbn=1-58716-008-0 |url=http://books.google.com/books?id=6Cox1IpjqU0C&pg=PA15#v=onepage&q&f=false |accessdate=2010-12-25}}</ref><ref>{{cite book |author=Gisslen, Wayne |title=Professional cooking |edition=Sixth |publisher=John Wiley |location=New York |year=2007 |page=893 |isbn=0-471-66376-X |url=http://books.google.com/books?id=i12rMZhl4t0C&pg=PA893#v=onepage&q&f=false |accessdate=2010-12-25}}</ref><ref>{{cite book |author=Gisslen, Wayne |title=Professional baking |publisher=John Wiley |location=New York |year=2009 |page=24 |isbn=0-471-78349-8}}</ref>
| | The author is known by the title of Figures Wunder. Her spouse and her live in Puerto Rico but she will have to move one working day or an additional. To gather cash is what her family and her enjoy. Hiring is my profession.<br><br>Feel free to visit my website over the counter std test ([http://www.pornextras.info/user/G49Z Suggested Internet page]) |
| | |
| :<math>baker's\ percentage_{ingredient} = 100% \times \frac{mass_{ingredient}}{mass_{flour}}</math>
| |
| | |
| For example, in a recipe that calls for 10 [[pound (mass)|pound]]s of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the mass of flour rather than with respect to the mass of all ingredients, the total sum of these percentages always exceeds 100%.
| |
| | |
| Flour-based recipes are more precisely conceived as baker's percentages, and more accurately measured using mass instead of [[volume]]. The uncertainty in using volume measurements follows from the fact that flour settles in storage and therefore does not have a constant density.<ref>{{cite book |author=Stanley P Cauvain |editor=Stanley P. Cauvain & Linda S. Young |others=BakeTran, High Wycombe, Buckinghamshire, UK |title=The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications |edition= |language= |publisher=DEStech Publications, Inc |location=Lancaster, Pennsylvania |year=2009 |page=69 |quote=Using Cereal Testing at Mill Intake" > "The Bulk Density of Grain (Hectolitre Mass, Bushel Mass, Test Weight, Specific Weight) |isbn=1-932078-99-1 |url=http://books.google.com/books?id=F5Yu_eT7-4MC&pg=PA69#v=onepage&q&f=false |accessdate=2010-12-26}}</ref><ref>{{cite book |author=Wihlfahrt, Julius Emil |others=THE FLEISCHMANN CO. |title=A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes |year=1913 |origyear=1905 |page=25 |url=http://books.google.com/books?id=m-cqAAAAYAAJ&pg=PA25#v=onepage&q&f=false |accessdate=2010-01-22}}</ref>
| |
| | |
| ==Baker percentages==
| |
| | |
| A yeast-dough formula could call for the following list of ingredients, presented as a series of baker's percentages:
| |
| :{| class=wikitable style="text-align:center;"
| |
| |-
| |
| | align=left | flour || 100%
| |
| |-
| |
| | align=left | water || 35%
| |
| |-
| |
| | align=left | milk<span id="ref_1obelisk" style="font-family: times, serif; font-style:italic; font-size:87%;">[[Baker percentage#cite 1obelisk|{{sup|†}}]]</span> || 35%
| |
| |-
| |
| | align=left | fresh yeast || 4%<span id="ref_2obelisk" style="font-family: times, serif; font-style:italic; font-size:87%;">[[Baker percentage#cite 2obelisk|{{sup|††}}]]</span>
| |
| |-
| |
| | align=left | salt || 1.8%
| |
| |}
| |
| | |
| ===Conversions===
| |
| | |
| There are several main conversions that are used with baker's percentages. Converting baker's percentages to ingredient weights is one. Converting known ingredient weights to baker percentages is another. Conversion to true percentages, or based on total weight, is helpful to calculate unknown ingredient weights from a desired total or formula weight.
| |
| | |
| ====Using baker percentages====
| |
| To derive the ingredient [[weight]]s when any weight of flour is chosen:<ref group=note>Derived algebraically from Gisslen's formula.</ref> | |
| ::<math>\begin{array}{rcl}weight_{ingredient} &=& \frac{weight_{flour}\ \times \ baker's\ percentage_{ingredient}}{100%}\\ &=& {weight_{flour} \times baker's\ percentage_{ingredient}}\\\end{array}</math>
| |
| | |
| :{| class=wikitable style="text-align:center;"
| |
| |-
| |
| ! align=left colspan=2 | Baker's<br>percentage || colspan=2 |weights<br><ref group=note>X denotes a flour weight. In method 1 the percentage was divided by 100%. Method 2 works well when using a calculator. When using a spreadsheet, formatting the cell as percentage versus number automatically handles the per-cent portion of the calculation.</ref>
| |
| |-
| |
| ! align=left | ingredient || % || method 1 || method 2
| |
| |-
| |
| | align=left | flour || 100% || align=left | X * 1.00 ||align=left | X * 100%
| |
| |-
| |
| | align=left | water || 35% || align=left | X * 0.35 ||align=left | X * 35%
| |
| |-
| |
| | align=left | milk || 35% || align=left | X * 0.35 ||align=left | X * 35%
| |
| |-
| |
| | align=left | fresh yeast || 4% || align=left | X * 0.04 ||align=left | X * 4%
| |
| |-
| |
| | align=left | salt || 1.8% || align=left | X * 0.018 ||align=left | X * 1.8%
| |
| |}
| |
| | |
| In the example below, 2 lb and 10 kg of flour weights have been calculated. Depending on the desired weight unit, only one of the following four weight columns is used:
| |
| | |
| :{| class=wikitable style="text-align:center;"
| |
| |-
| |
| ! colspan=2 rowspan=2 | Baker's<br>percentage || colspan=4 | weights
| |
| |-
| |
| ! colspan=2 | 2 lb ||colspan=2 | 10 kg
| |
| |-
| |
| ! align=left | ingredient || % || lb || oz || kg || g
| |
| |-
| |
| | align=left | flour || 100% || 2 || 32 || 10 || 10000
| |
| |-
| |
| | align=left | water || 35% || 0.7 || 11.2 || 3.5 || 3500
| |
| |-
| |
| | align=left | milk || 35% || 0.7 || 11.2 || 3.5 || 3500
| |
| |-
| |
| | align=left | fresh yeast || 4% || 0.08 || 1.28 || 0.4 || 400
| |
| |-
| |
| | align=left | salt || 1.8% || 0.036 || 0.576 || 0.18 || 180
| |
| |}
| |
| | |
| ====Creating baker's percentages====
| |
| The baker has determined how much a recipe's ingredients weigh, and uses uniform [[decimal]] weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
| |
| | |
| :{| class=wikitable style="text-align:center;"
| |
| |-
| |
| ! align=left | ingredient || weight || {{frac|''ingredient mass''|''flour mass''}} || colspan=2 | × 100%
| |
| |-
| |
| | align=left | flour || 10 kg || 10 <s>kg</s> ÷ 10 <s>kg</s> = 1.000 ||=|| 100%
| |
| |-
| |
| | align=left | water || 3.5 kg || 3.5 <s>kg</s> ÷ 10 <s>kg</s> = 0.350 ||=|| 35%
| |
| |-
| |
| | align=left | milk || 3.5 kg || 3.5 <s>kg</s> ÷ 10 <s>kg</s> = 0.350 ||=|| 35%
| |
| |-
| |
| | align=left | fresh yeast || 0.4 kg || 0.4 <s>kg</s> ÷ 10 <s>kg</s> = 0.040 ||=|| 4%
| |
| |-
| |
| | align=left | salt || 0.18 kg || 0.18 <s>kg</s> ÷ 10 <s>kg</s> = 0.018 ||=|| 1.8%
| |
| |}
| |
| | |
| Due to the canceling of uniform weight units, the baker may employ any desired system of measurement ([[metric system|metric]] or [[avoirdupois]],<ref>{{cite book |url=http://books.google.com/books?id=Yz0mF7pXZ38C&pg=PA11#v=onepage&q&f=false |author=Rees, Nicole; Amendola, Joseph |title=The baker's manual: 150 master formulas for baking |publisher=J. Wiley |location=London |year=2003 |page=11 |isbn=0-471-40525-6 |accessdate=2010-12-06}}</ref> etc.) when using a baker's percentage to determine an ingredient's weight. Generally, the baker finds it easiest to use the system of measurement that is present on the available tools.
| |
| | |
| ====Formula percentage and total mass====
| |
| | |
| :{| class=wikitable style="text-align:center;"
| |
| |-
| |
| ! Ingredient<br><ref group="note">True percentage values have been rounded and are approximate.</ref> || baker's<br>% || true<br>%
| |
| |-
| |
| | align=left | flour || style="color:green;"|''' 100% ''' ||style="color:maroon;"| 56.88%
| |
| |-
| |
| | align=left | water || 35% ||style="color:maroon;"| 19.91%
| |
| |-
| |
| | align=left | milk || 35% ||style="color:maroon;"| 19.91%
| |
| |-
| |
| | align=left | fresh yeast || 4% ||style="color:maroon;"| 2.28%
| |
| |-
| |
| | align=left | salt || 1.8% ||style="color:maroon;"| 1.02%
| |
| |-
| |
| ! align=right | Total ||style="color:red;"| 175.8% ||style="color:green;"| 100%
| |
| |}
| |
| | |
| The total or sum of the baker's percentages is called the formula percentage. The sum of the ingredient masses is called the formula mass (or formula "weight"). Here are some interesting calculations:
| |
| | |
| * The flour's mass times the formula percentage equals the formula mass:<ref name="army.baker.1939">{{cite book |editor=Quartermaster Corps |title=Army baker |year=1939 |publisher=U.S. Government Printing Office |location=Washington |id=Training Manual No. 2100-151 |pages=38–41 |url=http://babel.hathitrust.org/cgi/pt?view=image;size=75;id=coo.31924105503084;page=root;seq=41;num=39 |accessdate=2012-02-07 |quote=The sum of the percentages of ingredients used in any dough is commonly referred to as the formula percentage (168 percent in example in b above). The sum of the weights of ingredients used in a dough is commonly referred to as formula weight (462 pounds in example in c above).}}</ref>
| |
| ::<math>\begin{array}{rcl}formula\ mass & = & mass_{flour} \times formula\ percentage\\ \frac{formula\ mass}{formula\ percentage} & = & mass_{flour}\\\end{array}</math>
| |
| | |
| * An ingredient's mass is obtained by multiplying the formula mass by that ingredient's true percentage; because an ingredient's true percentage is that ingredient's baker's percentage divided by the formula percentage expressed as parts per hundred, an ingredient's mass can also be obtained by multiplying the formula mass by the ingredient's baker's percentage and then dividing the result by the formula percentage:
| |
| :: <math>
| |
| \begin{array}{rcl}
| |
| mass_{ingredient} & = & formula\ mass \times true\ percentage_{ingredient} \\
| |
| true\ percentage_{ingredient} & = & \frac{baker's\ percentage_{ingredient}}{formula\ percentage} \times 100% \\
| |
| mass_{ingredient} & = & formula\ mass \times \frac{baker's\ percentage_{ingredient}}{formula\ percentage} \\
| |
| & = & \frac{formula\ mass \ \times\ baker's\ percentage_{ingredient}}{formula\ percentage}
| |
| \end{array}
| |
| </math>
| |
| : Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known.
| |
| | |
| * Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:
| |
| :: <math>
| |
| \begin{array}{rcl}
| |
| mass_{ingredient} & = & \frac{formula\ mass}{formula\ percentage} \times baker's\ percentage_{ingredient}\\
| |
| & = & mass_{flour} \times baker's\ percentage_{ingredient}\end{array}</math>
| |
| | |
| *The two methods of calculating the mass of an ingredient are equivalent:
| |
| ::<math> formula\ mass \ \times \ true\ percentage_{ingredient} \ = \ mass_{flour}\ \times\ baker's\ percentage_{ingredient}</math>
| |
| | |
| === Weights and densities===
| |
| | |
| The use of [[U.S. customary units|customary U.S. units]] can sometimes be awkward and the metric system makes these conversions simpler. In the metric system, there are only a small number of basic measures of relevance to cooking: the [[gram]] (g) for weight, the [[liter]] (L) for volume, the [[meter]] (m) for length, and degrees [[Celsius]] (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are [[milli-]] (m-) and [[kilo-]] (k-).<ref>{{cite web |url=http://www.jsward.com/cooking/cooking-metric.shtml |title=The Metric Kitchen |accessdate=2010-11-30}}</ref> Intra-metric conversions involve moving the decimal point.<ref>{{cite web |url=http://teacherweb.ftl.pinecrest.edu/piersog/Regular/Worksheets/WS-Metric%20conversion.doc |title=Intra-metric Conversions |format=Doc |accessdate=2011-02-15}}</ref>
| |
| | |
| Common avoirdupois and metric weight equivalences:<ref>{{citation |title=Google Calculator |reason=Numbers to reported decimal significance on accessdate. |accessdate=2010-12-18}}</ref>
| |
| :1 pound (lb) = 16 [[ounce]]s (oz)
| |
| :1 [[kilogram]] (kg) = 1000 grams (g) = 2.20462262 lb <ref group=note>It's worth noting the [[multiplicative inverse]] of 2.20462262.</ref>
| |
| :1 lb = 453.59237 g = 0.45359237 kg
| |
| :1 oz = 28.3495231 g.
| |
| | |
| In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from [[Cooking weights and measures#Metric measures|236.59 to 284.1]] milliliters (mL). Adaptation of volumetric recipes can be made with [[density]] approximations:
| |
| | |
| {{Main|Cup (unit)#Using volume measures to estimate mass |forkdate=2010 Dec 18}}
| |
| | |
| :{|class=wikitable
| |
| |-
| |
| !style="background: #D8D8D8;" colspan=8|<big>Volume to mass conversions for some common cooking ingredients</big>
| |
| |-
| |
| !rowspan=2|ingredient
| |
| !rowspan=2|density<br>g/mL<br><ref group=note>One gram per millilitre is very close to one avoirdupois ounce per fluid ounce: 1 g/mL ≈ 1.002 av oz/imp fl oz
| |
| This is not a numerical coincidence, but comes from the original definition of the kilogram as the mass of one litre of water, and the imperial gallon as the volume occupied by ten avoirdupois pounds of water. The slight difference is due to water at {{convert|4|°C}} being used for the kilogram, and at {{convert|62|°F}} for the imperial gallon. The U.S. fluid ounce is slightly larger.
| |
| :1 g/mL ≈ 1.043 av oz/U.S. fl oz</ref>
| |
| !colspan=2|metric cup<br>250 mL
| |
| !colspan=2|imperial cup<br>≈284 mL
| |
| !colspan=2|U.S. customary cup<br>≈237 mL<ref group=note>From [[cup (unit)]]. Note the similarity of cup mL to water weight or mass as g. This density relationship can also be useful for determining unknown volumes.</ref>
| |
| |-
| |
| !g
| |
| !oz
| |
| !g
| |
| !oz
| |
| !g
| |
| !oz
| |
| |-
| |
| |water<ref group=note>1 g/mL is a good rough guide for water-based liquids such as milk (the [http://hypertextbook.com/facts/2002/AliciaNoelleJones.shtml density of milk] is about {{nowrap|1.03–1.04 g/mL}}).</ref>
| |
| |align=center|1<ref group=note>The density of water ranges from about 0.96 to 1.00 g/mL dependent on temperature and pressure. The table above assumes a temperature range {{convert|0|–|30|C|F}}. The variation is too small to make any difference in cooking.
| |
| *[http://antoine.frostburg.edu/chem/senese/javascript/water-density.html Water density calculator]
| |
| *[http://hypertextbook.com/facts/2007/AllenMa.shtml The Physics Factbook]</ref>
| |
| |align=center|249–250
| |
| |align=center|8.8
| |
| |align=center|283–284
| |
| |align=center|10
| |
| |align=center|236–237
| |
| |align=center|8.3<ref group=note>Since an imperial cup of water weighs approximately 10 avoirdupois ounces and five imperial cups are approximately equal to six U.S. cups, one U.S. cup of water weighs approximately 8⅓ avoirdupois ounces.</ref>
| |
| |-
| |
| |granulated sugar
| |
| |align=center|0.8<ref name=FMD>L. Fulton, E. Matthews, C. Davis: Average weight of a measured cup of various foods. Home Economics Research Report No. 41, Agricultural Research Service, United States Department of Agriculture, Washington, DC, 1977.</ref>
| |
| |align=center|200
| |
| |align=center|7.0
| |
| |align=center|230
| |
| |align=center|8.0
| |
| |align=center|190
| |
| |align=center|6.7
| |
| |-
| |
| |wheat flour
| |
| |align=center|0.5–0.6<ref name="FMD"/>
| |
| |align=center|120–150
| |
| |align=center|4.4–5.3
| |
| |align=center|140–170
| |
| |align=center|5.0–6.0
| |
| |align=center|120–140
| |
| |align=center|4.2–5.0
| |
| |-
| |
| |table salt
| |
| |align=center|1.2<ref name="FMD"/>
| |
| |align=center|300
| |
| |align=center|10.6
| |
| |align=center|340
| |
| |align=center|12.0
| |
| |align=center|280
| |
| |align=center|10.0
| |
| |}
| |
| | |
| Due to volume and density ambiguities, a different approach involves volumetrically measuring the ingredients, then using [[Weighing scale|scales or balances]] of appropriate accuracy and error ranges to weigh them, and recording the results. With this method, occasionally an error or [[outlier]] of some kind occurs.
| |
| | |
| ==Drawbacks==
| |
| Baker's percentages do not accurately reflect the impact of the amount of gluten-forming proteins in the flour on the final product and therefore may need to be adjusted from country to country, or even miller to miller, depending on definitions of terms like "bread flour" and actual protein content.<ref>{{cite web |url=http://www.kitchensavvy.com/journal/2004/12/q_bread_recipes.html |title=KitchenSavvy: Flour Power? |accessdate=2010-12-09}}</ref> Manipulation of known flour-protein levels can be calculated with a Pearson square.<ref>{{cite book |author=Hosahalli Ramaswamy; Amalendu Chakraverty; Mujumdar, Arun S.; Vijaya Raghavan |title=Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices |publisher=Marcel Dekker |location=New York, N.Y |year=2003 |page=263 |url=http://books.google.com/books?id=Y4N54Wn618YC&pg=PA263#v=onepage&q&f=false |isbn=0-8247-0514-9 |accessdate=2010-01-07}}</ref><ref>{{cite book |author=Van Loon, Dirk |title=The family cow |publisher=Garden Way Pub |location=Charlotte, Vt |year=1976 |page=152 |isbn=0-88266-066-7 |url=http://books.google.com/books?id=j-efZMh9_WgC&pg=PA152#v=onepage&q&f=false |accessdate=}}</ref>
| |
| | |
| In home baking, the amounts of ingredients such as salt or yeast expressed by mass may be too small to measure accurately on the scales used by most home cooks. For these ingredients, it may be easier to express quantities by volume, based on standard densities. For this reason, many breadmaking books that are targeted to home bakers provide both percentages and volumes for common batch sizes.
| |
| | |
| Besides the need for appropriate scales, a kitchen calculator is helpful when working directly from baker's percentages.
| |
| | |
| ==Advantages==
| |
| Baker's percentages enable the user to:
| |
| * compare [[recipe]]s more easily (i.e., which are drier, saltier, sweeter, etc.).
| |
| * spot a bad recipe, or predict its baked characteristics.<ref name="corriher.pg.32" />
| |
| * alter or add a single-ingredient percentage without changing the other ingredients' percentages.<ref name="gisslen.p.10" /><ref name="Marcotte.pgs.14.15" />
| |
| * measure uniformly an ingredient where the quantity per unit may vary (as with eggs).
| |
| * scale accurately and easily for different batch sizes.
| |
| | |
| ==Common Formulations==
| |
| Common formulations for bread<ref>{{cite book |url=http://books.google.com/books?id=dSarPnb4i6QC&pg=PA207#v=onepage&q&f=false |author=Reinhart, Peter |title=Peter Reinhart's Artisan Breads Every Day |publisher=Ten Speed Press |location=Berkeley, Calif |year=2009 |pages=207–209 |isbn=1-58008-998-4 |accessdate=2010-12-09}}</ref> include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for [[bagels]] and [[pretzels]], and medium hydration levels (58–65%) are typical for [[breads]] and [[bread roll|rolls]].<ref>http://www.stellaculinary.com/scs20</ref> Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as [[baguettes]] or [[Ciabatta]].
| |
| | |
| ==Errata==
| |
| :<span id="cite_1obelisk" style="font-family: times, serif; font-style:italic; font-size:87%; line-height: 1.00em;">[[Baker percentage#ref 1obelisk|{{sup|†}}]] Except for creams and custards,<ref name="figoni.p360">{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA360#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |page=360 |isbn=0-470-39267-3 |accessdate=2010-12-08}}</ref> when the formula includes milk,<ref>{{cite book |url=http://books.google.com/books?id=xteiARU46SQC&pg=PA716#v=onepage&q&f=false |author=Schieberle, Peter |title=Food Chemistry |publisher=Springer |location=Berlin |year=2009 |page=716 |isbn=3-540-69933-3 |accessdate=2010-12-11}}</ref> bakers almost always use high-heat NFDM (non-fat dry milk).<ref name="figoni.p360" /><ref name="Hui.p148-26">{{cite book |url=http://books.google.com/books?id=Ac4D3_GHByEC&pg=PR26&dq#v=onepage&q&f=false |author=Hui, Yiu H. |title=Handbook of food science, technology, and engineering |publisher=Taylor & Francis |location=Washington, DC |year=2006 |page=148-26 |isbn=0-8493-9849-5 |accessdate=2010-12-08}}</ref><ref>{{cite book |url=http://books.google.com/books?id=uP2TYNs3wWoC&pg=PA760#v=onepage&q&f=false |author=Mark Keeney; Jenness, Robert; Marth, Elmer H.; Noble P. Wong |title=Fundamentals of Dairy Chemistry |publisher=Springer |location=Berlin |year=1988 |page=760 |isbn=0-8342-1360-5 |accessdate=2010-12-08}}</ref><ref>{{cite book |url=http://books.google.com/books?id=kF5uI5uWjEMC&pg=PA24#v=onepage&q&f=false |author=Daniel T. DiMuzio |title=Bread Baking: An Artisan's Perspective |publisher=Wiley |location=New York |year=2009 |page=24 |isbn=0-470-13882-3 |accessdate=2010-12-11}}</ref><ref>{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA150#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |page=150 |isbn=0-470-39267-3 |accessdate=2010-12-11}}</ref> In breads the usage is typically within a range of 5%-12%; fresh whole milk is 3.5% milk fat, 88% water, and 8.5% milk solids.<ref name="Hui.p148-26" /></span>
| |
| :<span id="cite_2obelisk" style="font-family: times, serif; font-style:italic; font-size:87%; line-height: 1.00em;">[[Baker percentage#ref 2obelisk|{{sup|††}}]] A yeast flavor in the baked bread is generally not noticeable when the bakers' percent of added yeast is less than 2.5%.<ref name=cauvain.p.475 /></span>
| |
| | |
| ==Notes==
| |
| {{Reflist|group=note}}
| |
| | |
| ==References==
| |
| {{reflist|2}}
| |
| | |
| {{Bread}}
| |
| | |
| ==External links==
| |
| *[http://kitchensavvy.typepad.com/journal/2005/08/bakers_percenta.html Baker's percentage]
| |
| *[http://www.theartisan.net/bakers_percentage_revised_2001.htm Baker's percentage]
| |
| *[http://www.eg-software.com/products/egsrecipenet/bakers.aspx?lang=1 Sample recipe]
| |
| *[http://www.stellaculinary.com/podcasts/video/what-is-the-bakers-percentage-video Understanding The Baker's Percentage - Video] A video that explains in detail the baker's percentage, its benefits, and best uses.
| |
| | |
| [[Category:Baking]]
| |
| [[Category:Ratios]]
| |