What-Every-Professional-Baker-Needs-to-Know-About-‘Bakers’-Percentage - SwissBake

What Every Professional Baker Needs to Know About ‘Bakers’ Percentage %

What Every Professional Baker Needs to Know About ‘Bakers’ Percentage %

It is acknowledged that mathematics may not be a favourite subject for everyone. However, for individuals seeking a career in baking, it is crucial to overcome any apprehension towards numbers. The utilization of Baker's Percentage, also referred to as Baker's math, is imperative in the baking industry and should be given paramount importance by all bakers.

What is Bakers’ Percentage?

Baker's Percentage is a system used in baking to express the proportion of ingredients in a recipe as a percentage of the total flour weight. This allows for precise scaling of recipes and helps bakers to consistently produce baked goods with the same texture and flavour. In this system, the total flour weight is set to 100%, and the amounts of other ingredients are expressed as a percentage of the flour weight.

Why Bakers’ Percentage?

The importance of Baker's Percentage lies in its ability to standardize and scale recipes in a consistent and precise manner. It helps bakers to ensure that their baked goods have the same texture, flavour, and overall quality, regardless of the quantity being made. This system makes it easy to adjust the recipe to different sizes, such as doubling or halving the ingredients, without affecting the outcome.

Additionally, Baker's Percentage is useful for comparing different recipes and understanding the relationships between the ingredients and their impact on the final product. It is a widely used method in professional baking and is considered an essential tool for achieving consistent and reliable results in the bakery.

How to Calculate Bakers’ Percentage?

The weight of the flour in the baker's percent is always 100%, and the total percentage of all ingredients in the recipe is more than 100% as the percentage of each ingredient is calculated on flour quantity and not on the total quantity. This is not the same as the True or Conventional Percentage where the sum of all items adds up to 100%. The mathematical equation for obtaining baker’s percentage is:


How is Bakers’ Percentage Useful in Professional Baking?

  1. Consistency: Baker's Percentage helps ensure consistent results by expressing the proportion of ingredients in a recipe as a percentage of the total flour weight. This means that even if you scale the recipe up or down, the ratios of ingredients to each other will remain the same.
  2. Recipe scaling: This system allows for easy scaling of recipes without sacrificing the quality of the baked goods.
  3. Understanding ingredient ratios: Baker's Percentage can help bakers understand the relationships between ingredients and their impact on the final product. For example, you can see how adjusting the ratio of sugar to flour affects the taste and texture of the baked goods.
  4. Recipe creation: Knowing Baker's Percentage makes it easier to create your own recipes and modify existing ones, allowing for more creativity in the kitchen.
  5. Professional development: Baker's Percentage is widely used in professional baking and is considered a fundamental skill for bakers. Understanding this system can help you improve your baking skills and knowledge.

Overall, learning about Baker's Percentage can greatly enhance your baking skills and help you produce consistent, premium quality baked goods.

We hope this article has successfully explained the idea of Baker's Percentage and alleviated any worries about calculating recipe formulas. If you have any questions about the topic, feel free to reach out to us at  solutions@swissbake.ch and one of our knowledgeable chefs will assist you. Additionally, if there is a specific topic you would like us to write about, please send an email to support@swissbake.ch