1. B AKER ’ S M ATH Working a Dough Formula in Percent

2. B AKER ’ S M ATH The percent of each ingredient is based on the total flour weight, and expressed as a percentage of that weight. Total flour = white flour + whole-wheat flour only. Total flour weight is always equal to 100%

3. B AKER ’ S M ATH To Convert % into Weight Using your Calculator. Enter the flour weight you want to use. Press “X” Enter the percent you want the weight for. Press the “%” key and read the answer in the display window.

4. B AKER ’ S M ATH Example Formula Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58%

5. B AKER ’ S M ATH We want to use 40-pounds of flour. Salt: 40 X 1.75 (press the “%” key) and read 0.7- pounds. The answer will always be in the same weight units as the flour is given in. To change 0.7-pounds to ounces, multiply 0.7 X 16 = 11.2-ounces. Repeat for each ingredient

6. B AKER ’ S M ATH Why use Baker’s Math? Easy to see at a glance if a dough formula is in balance. Increasing or decreasing the dough size is mathematical so further adjustments are not needed. Allows for making ingredient usage projections

7. B AKER ’ S M ATH Add up the total of percentages in your dough formula Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58% Total % = 162.125 Divide 162.125 by 100 = 1.62

8. B AKER ’ S M ATH If you divide the dough weight by 1.62 you will know the flour weight for that amount of dough made by that formula. Once you know the flour you can calculate the ingredient weights (ingredient % X flour weight = ingredient weight.

9. B AKER ’ S M ATH Putting weights into percentages. Divide the ingredient weight by the total flour weight and multiply by 100 Example: 40-pounds of flour 23-pounds of water 23 divided by 40 = 0.575 X 100 = 57.5% water Do this for each ingredient