Calculating Baker’s Percentages (Key) - TX CTE

[Pages:3]Name________________________________Period__________________________Date____________

Calculating Baker's Percentages (Key)

Calculate the baker's percentage for each of the following recipes.

Formula:

weight of ingredient X 100% = % of ingredient weight of flour

1. Baking Powder Biscuits ? 50 servings

Ingredient

Weight

Baker's Percentage

Enriched all-purpose flour

3 lbs. (48 oz.)

Instant non-fat dry milk

3 oz.

Baking powder

2 ? oz.

Salt

? oz.

Shortening

11 ? oz.

Water, cold

30 oz.



2. Brownies ? 50 servings

100% 6.25% 5.72% 0.10% 23.95% 62.5%

Ingredient

Weight

Baker's Percentage

Shortening

9 oz.

Sugar

1 lb. 10 oz. (26 oz.)

Salt

? oz.

Vanilla

? oz.

Fresh large eggs

12 oz.

Enriched all-purpose flour

15 oz.

Cocoa

6 oz.

Baking powder

? oz.

Chopped walnuts (optional)

4 ? oz.



60% 173% 0.33% 0.33% 80% 100% 40% 0.33%

28.33%

Math + Science = Quality Food Copyright ? Texas Education Agency, 2015. All rights reserved.

Name________________________________Period__________________________Date____________

Calculating Baker's Percentages (Key)

Calculate the baker's percentage for each of the following recipes.

Formula:

weight of ingredient X 100% = % of ingredient weight of flour

3. Italian Bread ? 50 servings

Ingredient

Weight

Baker's Percentage

Active dry yeast

1 oz.

Water, warm (110?F)

8 oz.

Enriched all-purpose flour

3 lb. 12 oz. (60 oz.)

Instant non-fat dry milk

3 oz.

Sugar

2 oz.

Salt

2 oz.

Water (70-75?F)

24 oz.

Shortening

2 oz.



4. Pancakes ? 100 servings

1.67% 13.33% 100 %

5% 3.33% 3.33% 40% 3.33%

Ingredient

Weight

Baker's Percentage

Enriched all-purpose flour

4 lb. (64 oz.)

Baking powder

3 ? oz.

Salt

? oz.

Non-fat dry milk

5 oz.

Sugar

4 ? oz.

Fresh large eggs

1 lb. 12 oz. (28 oz.)

Water

84 oz.

Vegetable oil

16 oz.



100% 5.08% 0.83% 7.81% 7.03% 43.75% 131.25% 25%

Math + Science = Quality Food Copyright ? Texas Education Agency, 2015. All rights reserved.

Name________________________________Period__________________________Date____________

Calculating Baker's Percentages (Key)

Calculate the baker's percentage for each of the following recipes.

Formula:

weight of ingredient X 100% = % of ingredient weight of flour

5. Yellow Cake ? 100 servings

Ingredient

Weight

Enriched all-purpose flour

3 lb. 12 oz. (60 oz.)

Sugar

3 lb. 14 oz. (62 oz.)

Instant nonfat dry milk

5 oz.

Baking powder

3 ? oz.

Salt

? oz.

Fresh large eggs

2 lb. (32 oz.)

Vanilla

1 oz.

Water

48 oz.

Shortening

1 lb. 10 oz. (26 oz.)



Locate any recipe and calculate the baker's percentage.

6.

Ingredient

Weight

Baker's Percentage

100% 103.3% 8.33% 5.83% 0.83% 53.33% 1.67%

80% 43.33%

Baker's Percentage

Math + Science = Quality Food Copyright ? Texas Education Agency, 2015. All rights reserved.

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