Remember that bakery percentages always use weight, not volume! Look carefully at the unit of measurement you are given.To help in the completion of this assignment, make sure to: In the revised recipe, you would use 70% of 12 pounds, or 8.4 pounds of water. In the original recipe above, you would use 70% of 5 pounds, or 3.5 pounds of water. For example, what if you want to change the hydration of the recipe to 70%? That would mean you would use 70% water instead of 60% water. You can also use a baker’s percent to change a recipe based on particular conditions. Your new basic recipe would look like this: The salt would be 2% of 12 pounds, or 0.24 pound. How much water should you use? It would be 60% of 12 pounds, or 7.2 pounds. Let’s say you want to use 12 pounds of flour. Now you can use this basic recipe for any amount of this basic bread you might want to make. So you can set out the basic recipe like this: What percent of 5 is 0.1? The answer is 2%. ![]() In other words, what percent of 5 is 3? The answer is 60%. For the water, you would figure out what percentage of the 5 pounds of flour the 3 pounds of water is. You can change this recipe to a series of percentages, starting with making the flour 100%. ![]() A b aker’s percent always use weight, not volume. 10 Baker’s Percent Instructions for Baker’s PercentĪ baker’s percent are used to set out basic bread recipes as a series of percentages, making it very easy to change a recipe according to your needs.
0 Comments
Leave a Reply. |