Electrical load

Baker's percentage is a baker's notation method indicating the flour-relative proportion of an ingredient used when making breads, cakes, muffins, and other pastries. It is also referred to as baker's math, or otherwise contextually indicated by a phrase such as based on flour weight. It is sometimes called formula percentage, a phrase that refers to the sum of a set of bakers' percentages. Baker's percentage expresses each ingredient in parts per hundred as a ratio of the ingredient's mass to the total flour's mass (that is, the unit mass):

$baker's\ percentage_{ingredient}=100\%\times {\frac {mass_{ingredient}}{mass_{flour}}}$

For example, in a recipe that calls for 10 pounds 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.

Baker percentages

A yeast-dough formula could call for the following list of ingredients, presented as a series of baker's percentages:

flour	100%
water	35%
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fresh yeast	4%Showcasing you the finest up and coming new condo launches in Singapore where you can search and discover the perfect house. Now we have new condo that may even satisfy the discerning few, it doesn't matter what's your necessities or your lifestyle needs. You'll certain to search out the dream apartment right here. MAS agrees that it is crucial for banks to make use of valuations that are reflective of actual property values. We anticipate banks to adopt sound valuation processes. These embody participating unbiased valuers from corporations that aren't involved within the property transaction as gross sales agents or consultants, allocating valuation assignments randomly or on a rotational basis, obtaining a number of valuations for each property, and checking that the valuations are affordable. A developer who undertakes a challenge of more than 4 units should comply with stringent government circumstances before he can begin to sell models in his venture. On high of that, all monies for a project together with loans and funds by buyers should be deposited right into a project account at a bank or monetary institution. The developer can solely withdraw cash from the venture account to pay for prices associated to the project. What's the Undertaking Account? What does it do? LA FIESTA can be a competition themed condominium growth comprising of 808 units of 1 to five-bed room items including three- and four-bed room twin key models. There might be 13 blocks of 15 storey with 2 basement car parks. Continuereading "Jewel @ Buangkok Upcoming launch, three minutes from Buangkok MRT." Embrac e the timeless attract of metropolis-fringe residing. Sip champagne with the wealthy and well-known at Central Business District and Marina Bay Sands simply 10 minutes away via connecting expressways. Start your retail therapy at the upcoming Paya Lebar business hub and switch up the warmth at Orchard Highway. Wine and dine at Parisian cafes or stroll alongside the streets of New York any time of the day with Changi International Airport SIMPLY A SHORT DRIVE AHEAD. High Rental Demand with good returns within the Space Glorious high potential Returns for Resale and Rental Info on properties and the Authority's plans are extremely wanted by the public and professionals. Final yr, URA reported more than 20,000 searches on its online database. While every effort has been made to make sure that all information displayed herein are accurate and complete, the data are indicative relatively than definitive. Thus its accuracy, whether express or implicit, isn't assured and to the fullest extent permitted by relevant laws. The Writer/Developer/Huttons Real Property Group does not accept accountability for any errors, inaccuracies, omissions or for any loss which could end result directly or indirectly from reliance on the content material herein. The Writer also reserves the best to correct or update the content material at any time without prior notification. Users are advised to contact the advertiser for any clarifications or latest updates. Nestled In A Serene & Exclusive Balmoral/Goodwood Hill Enclave Inside 1KM To Both ACS Barker & SCGS Lush Greenery View Of Goodwood Hill Freehold @ Prime District 10 Short Drive ToHighway & CBD Easy Access To CTE & PIE Expressways The Flats Are All North-South Going through Minutes Stroll To Kovan MRT Uncommon Freehold Apartment! >a hundred and forty,000sqft Web site By Respected Developer, Wingtai Heartland Mall & Many Famous Eateries Iconic Architecture & Lush Panorama With Over a hundred thirty Trees & Vertical Plantings Panoramic Views Over Landed Houses Full condominium services like swimming pool, tennis courtroom, bbq pits, health club, playground and so forth. to cater to the recreation wants of all residents. For more particulars of the services please click on here solution to transport natural gas to market. Freedman would probably level out that my marinara sauce is not notably healthy (wine and bacon, after all, are simply foodie types of salt, sugar and fats) and, serving for serving, must be dearer than $2-per-jar Ragu. He may argue that [http://redevisaox.com/site/index.php?do=/profile-185/info/ top property developers in singapore] a couple of years, Ragu or General Foods or Kraft will supply a pasta sauce that is nutritionally identical to mine, and that I might be a snob not to buy it. And he is perhaps right. But for now, neither of us can escape the reality that food, like the whole lot else we buy, is designed to be cheap to make, to last forever and to style better than the following product down the shelf. And in addition like all the pieces else, after you purchase it, you're on your own. World Entrepreneurship and Improvement Index (GEDI).
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 weights when any weight of flour is chosen:

${\begin{array}{rcl}weight_{ingredient}&=&{\frac {weight_{flour}\ \times \ baker's\ percentage_{ingredient}}{100\%}}\\&=&{weight_{flour}\times baker's\ percentage_{ingredient}}\\\end{array}}$

Baker's percentage		weights
ingredient	%	method 1	method 2
flour	100%	X * 1.00	X * 100%
water	35%	X * 0.35	X * 35%
milk	35%	X * 0.35	X * 35%
fresh yeast	4%	X * 0.04	X * 4%
salt	1.8%	X * 0.018	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:

Baker's percentage		weights
		2 lb		10 kg
ingredient	%	lb	oz	kg	g
flour	100%	2	32	10	10000
water	35%	0.7	11.2	3.5	3500
milk	35%	0.7	11.2	3.5	3500
fresh yeast	4%	0.08	1.28	0.4	400
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:

ingredient	weight	Template:Frac	× 100%
flour	10 kg	10 kg ÷ 10 kg = 1.000	=	100%
water	3.5 kg	3.5 kg ÷ 10 kg = 0.350	=	35%
milk	3.5 kg	3.5 kg ÷ 10 kg = 0.350	=	35%
fresh yeast	0.4 kg	0.4 kg ÷ 10 kg = 0.040	=	4%
salt	0.18 kg	0.18 kg ÷ 10 kg = 0.018	=	1.8%

Due to the canceling of uniform weight units, the baker may employ any desired system of measurement (metric or avoirdupois, 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

Ingredient	baker's %	true %
flour	100%	56.88%
water	35%	19.91%
milk	35%	19.91%
fresh yeast	4%	2.28%
salt	1.8%	1.02%
Total	175.8%	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:

${\begin{array}{rcl}formula\ mass&=&mass_{flour}\times formula\ percentage\\{\frac {formula\ mass}{formula\ percentage}}&=&mass_{flour}\\\end{array}}$

• 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:

${\begin{array}{rcl}mass_{ingredient}&=&formula\ mass\times true\ percentage_{ingredient}\\true\ percentage_{ingredient}&=&{\frac {baker's\ percentage_{ingredient}}{formula\ percentage}}\times 100\%\\mass_{ingredient}&=&formula\ mass\times {\frac {baker's\ percentage_{ingredient}}{formula\ percentage}}\\&=&{\frac {formula\ mass\ \times \ baker's\ percentage_{ingredient}}{formula\ percentage}}\end{array}}$

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:

${\begin{array}{rcl}mass_{ingredient}&=&{\frac {formula\ mass}{formula\ percentage}}\times baker's\ percentage_{ingredient}\\&=&mass_{flour}\times baker's\ percentage_{ingredient}\end{array}}$

• The two methods of calculating the mass of an ingredient are equivalent:

$formula\ mass\ \times \ true\ percentage_{ingredient}\ =\ mass_{flour}\ \times \ baker's\ percentage_{ingredient}$

Weights and densities

The use of 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-). Intra-metric conversions involve moving the decimal point.

Common avoirdupois and metric weight equivalences:

1 pound (lb) = 16 ounces (oz)

1 kilogram (kg) = 1000 grams (g) = 2.20462262 lb

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 236.59 to 284.1 milliliters (mL). Adaptation of volumetric recipes can be made with density approximations:

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Volume to mass conversions for some common cooking ingredients
ingredient	density g/mL	metric cup 250 mL		imperial cup ≈284 mL		U.S. customary cup ≈237 mL
		g	oz	g	oz	g	oz
water	1	249–250	8.8	283–284	10	236–237	8.3
granulated sugar	0.8	200	7.0	230	8.0	190	6.7
wheat flour	0.5–0.6	120–150	4.4–5.3	140–170	5.0–6.0	120–140	4.2–5.0
table salt	1.2	300	10.6	340	12.0	280	10.0

Due to volume and density ambiguities, a different approach involves volumetrically measuring the ingredients, then using 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. Manipulation of known flour-protein levels can be calculated with a Pearson square.

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 recipes more easily (i.e., which are drier, saltier, sweeter, etc.).
• spot a bad recipe, or predict its baked characteristics.
• alter or add a single-ingredient percentage without changing the other ingredients' percentages.
• 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 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 rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or Ciabatta.

Errata

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MAS agrees that it is crucial for banks to make use of valuations that are reflective of actual property values. We anticipate banks to adopt sound valuation processes. These embody participating unbiased valuers from corporations that aren't involved within the property transaction as gross sales agents or consultants, allocating valuation assignments randomly or on a rotational basis, obtaining a number of valuations for each property, and checking that the valuations are affordable.

A developer who undertakes a challenge of more than 4 units should comply with stringent government circumstances before he can begin to sell models in his venture. On high of that, all monies for a project together with loans and funds by buyers should be deposited right into a project account at a bank or monetary institution. The developer can solely withdraw cash from the venture account to pay for prices associated to the project. What's the Undertaking Account? What does it do? LA FIESTA can be a competition themed condominium growth comprising of 808 units of 1 to five-bed room items including three- and four-bed room twin key models. There might be 13 blocks of 15 storey with 2 basement car parks. Continuereading "Jewel @ Buangkok Upcoming launch, three minutes from Buangkok MRT."

Embrac e the timeless attract of metropolis-fringe residing. Sip champagne with the wealthy and well-known at Central Business District and Marina Bay Sands simply 10 minutes away via connecting expressways. Start your retail therapy at the upcoming Paya Lebar business hub and switch up the warmth at Orchard Highway. Wine and dine at Parisian cafes or stroll alongside the streets of New York any time of the day with Changi International Airport SIMPLY A SHORT DRIVE AHEAD. High Rental Demand with good returns within the Space Glorious high potential Returns for Resale and Rental Info on properties and the Authority's plans are extremely wanted by the public and professionals. Final yr, URA reported more than 20,000 searches on its online database.

While every effort has been made to make sure that all information displayed herein are accurate and complete, the data are indicative relatively than definitive. Thus its accuracy, whether express or implicit, isn't assured and to the fullest extent permitted by relevant laws. The Writer/Developer/Huttons Real Property Group does not accept accountability for any errors, inaccuracies, omissions or for any loss which could end result directly or indirectly from reliance on the content material herein. The Writer also reserves the best to correct or update the content material at any time without prior notification. Users are advised to contact the advertiser for any clarifications or latest updates.

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Freedman would probably level out that my marinara sauce is not notably healthy (wine and bacon, after all, are simply foodie types of salt, sugar and fats) and, serving for serving, must be dearer than $2-per-jar Ragu. He may argue that [http://redevisaox.com/site/index.php?do=/profile-185/info/ top property developers in singapore] a couple of years, Ragu or General Foods or Kraft will supply a pasta sauce that is nutritionally identical to mine, and that I might be a snob not to buy it. And he is perhaps right. But for now, neither of us can escape the reality that food, like the whole lot else we buy, is designed to be cheap to make, to last forever and to style better than the following product down the shelf. And in addition like all the pieces else, after you purchase it, you're on your own. World Entrepreneurship and Improvement Index (GEDI). Except for creams and custards, when the formula includes milk, bakers almost always use high-heat NFDM (non-fat dry milk). 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.

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MAS agrees that it is crucial for banks to make use of valuations that are reflective of actual property values. We anticipate banks to adopt sound valuation processes. These embody participating unbiased valuers from corporations that aren't involved within the property transaction as gross sales agents or consultants, allocating valuation assignments randomly or on a rotational basis, obtaining a number of valuations for each property, and checking that the valuations are affordable.

A developer who undertakes a challenge of more than 4 units should comply with stringent government circumstances before he can begin to sell models in his venture. On high of that, all monies for a project together with loans and funds by buyers should be deposited right into a project account at a bank or monetary institution. The developer can solely withdraw cash from the venture account to pay for prices associated to the project. What's the Undertaking Account? What does it do? LA FIESTA can be a competition themed condominium growth comprising of 808 units of 1 to five-bed room items including three- and four-bed room twin key models. There might be 13 blocks of 15 storey with 2 basement car parks. Continuereading "Jewel @ Buangkok Upcoming launch, three minutes from Buangkok MRT."

Embrac e the timeless attract of metropolis-fringe residing. Sip champagne with the wealthy and well-known at Central Business District and Marina Bay Sands simply 10 minutes away via connecting expressways. Start your retail therapy at the upcoming Paya Lebar business hub and switch up the warmth at Orchard Highway. Wine and dine at Parisian cafes or stroll alongside the streets of New York any time of the day with Changi International Airport SIMPLY A SHORT DRIVE AHEAD. High Rental Demand with good returns within the Space Glorious high potential Returns for Resale and Rental Info on properties and the Authority's plans are extremely wanted by the public and professionals. Final yr, URA reported more than 20,000 searches on its online database.

While every effort has been made to make sure that all information displayed herein are accurate and complete, the data are indicative relatively than definitive. Thus its accuracy, whether express or implicit, isn't assured and to the fullest extent permitted by relevant laws. The Writer/Developer/Huttons Real Property Group does not accept accountability for any errors, inaccuracies, omissions or for any loss which could end result directly or indirectly from reliance on the content material herein. The Writer also reserves the best to correct or update the content material at any time without prior notification. Users are advised to contact the advertiser for any clarifications or latest updates.

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Freedman would probably level out that my marinara sauce is not notably healthy (wine and bacon, after all, are simply foodie types of salt, sugar and fats) and, serving for serving, must be dearer than $2-per-jar Ragu. He may argue that [http://redevisaox.com/site/index.php?do=/profile-185/info/ top property developers in singapore] a couple of years, Ragu or General Foods or Kraft will supply a pasta sauce that is nutritionally identical to mine, and that I might be a snob not to buy it. And he is perhaps right. But for now, neither of us can escape the reality that food, like the whole lot else we buy, is designed to be cheap to make, to last forever and to style better than the following product down the shelf. And in addition like all the pieces else, after you purchase it, you're on your own. World Entrepreneurship and Improvement Index (GEDI). A yeast flavor in the baked bread is generally not noticeable when the bakers' percent of added yeast is less than 2.5%.

Notes

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References

43 year old Petroleum Engineer Harry from Deep River, usually spends time with hobbies and interests like renting movies, property developers in singapore new condominium and vehicle racing. Constantly enjoys going to destinations like Camino Real de Tierra Adentro.

External links

• Baker's percentage
• Baker's percentage
• Sample recipe
• Understanding The Baker's Percentage - Video A video that explains in detail the baker's percentage, its benefits, and best uses.