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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.^[1]^[2]^[3]^[4] It is also referred to as baker's math,^[5]^[6] or otherwise contextually indicated by a phrase such as based on flour weight.^[1]^[7] It is sometimes called formula percentage,^[1] a phrase that refers to the sum of a set of bakers' percentages.^{[note 1]} 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):^[10]^[12]^[13]

b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t} = 100 % \times \frac{m a s s_{i n g r e d i e n t}}{m a s s_{f l o u r}}

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.^[14]^[15]

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%
milkShowcasing 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).	35%
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:^{[note 2]}

\begin{array}{rcl} w e i g h t_{i n g r e d i e n t} & = & \frac{w e i g h t_{f l o u r} \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t}}{100 %} \\ = & w e i g h t_{f l o u r} \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t} \end{array}

Baker's percentage		weights ^{[note 3]}
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
Baker's percentage		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,^[16] 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 ^{[note 4]}	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:^[11]

\begin{array}{rcl} f o r m u l a m a s s & = & m a s s_{f l o u r} \times f o r m u l a p e r c e n t a g e \\ \frac{f o r m u l a m a s s}{f o r m u l a p e r c e n t a g e} & = & m a s s_{f l o u r} \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} m a s s_{i n g r e d i e n t} & = & f o r m u l a m a s s \times t r u e p e r c e n t a g e_{i n g r e d i e n t} \\ t r u e p e r c e n t a g e_{i n g r e d i e n t} & = & \frac{b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t}}{f o r m u l a p e r c e n t a g e} \times 100 % \\ m a s s_{i n g r e d i e n t} & = & f o r m u l a m a s s \times \frac{b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t}}{f o r m u l a p e r c e n t a g e} \\ = & \frac{f o r m u l a m a s s \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t}}{f o r m u l a p e r c e n t a g e} \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} m a s s_{i n g r e d i e n t} & = & \frac{f o r m u l a m a s s}{f o r m u l a p e r c e n t a g e} \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t} \\ = & m a s s_{f l o u r} \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t} \end{array}

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

f o r m u l a m a s s \times t r u e p e r c e n t a g e_{i n g r e d i e n t} = m a s s_{f l o u r} \times b a k e r^{'} s p e r c e n t a g e_{i n g r e d i e n t}

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-).^[17] Intra-metric conversions involve moving the decimal point.^[18]

Common avoirdupois and metric weight equivalences:^[19]

1 pound (lb) = 16 ounces (oz)

1 kilogram (kg) = 1000 grams (g) = 2.20462262 lb ^{[note 5]}

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 ^{[note 6]}	metric cup 250 mL		imperial cup ≈284 mL		U.S. customary cup ≈237 mL^{[note 7]}
ingredient	density g/mL ^{[note 6]}	g	oz	g	oz	g	oz
water^{[note 8]}	1^{[note 9]}	249–250	8.8	283–284	10	236–237	8.3^{[note 10]}
granulated sugar	0.8^[20]	200	7.0	230	8.0	190	6.7
wheat flour	0.5–0.6^[20]	120–150	4.4–5.3	140–170	5.0–6.0	120–140	4.2–5.0
table salt	1.2^[20]	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.^[21] Manipulation of known flour-protein levels can be calculated with a Pearson square.^[22]^[23]

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.^[3]
alter or add a single-ingredient percentage without changing the other ingredients' percentages.^[2]^[10]
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^[24] 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.^[25] 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.

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). Except for creams and custards,^[26] when the formula includes milk,^[27] bakers almost always use high-heat NFDM (non-fat dry milk).^[26]^[28]^[29]^[30]^[31] 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.^[28]

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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%.^[7]

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.

Template:Bread

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.

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↑ ^2.0 ^2.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ ^3.0 ^3.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ ^7.0 ^7.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ ^10.0 ^10.1 ^10.2 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ ^11.0 ^11.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ Template:Cite web
↑ Template:Cite web
↑ Many property agents need to declare for the PIC grant in Singapore. However, not all of them know find out how to do the correct process for getting this PIC scheme from the IRAS. There are a number of steps that you need to do before your software can be approved.

Naturally, you will have to pay a safety deposit and that is usually one month rent for annually of the settlement. That is the place your good religion deposit will likely be taken into account and will kind part or all of your security deposit. Anticipate to have a proportionate amount deducted out of your deposit if something is discovered to be damaged if you move out. It's best to you'll want to test the inventory drawn up by the owner, which can detail all objects in the property and their condition. If you happen to fail to notice any harm not already mentioned within the inventory before transferring in, you danger having to pay for it yourself.

In case you are in search of an actual estate or Singapore property agent on-line, you simply should belief your intuition. It's because you do not know which agent is nice and which agent will not be. Carry out research on several brokers by looking out the internet. As soon as if you end up positive that a selected agent is dependable and reliable, you can choose to utilize his partnerise in finding you a home in Singapore. Most of the time, a property agent is taken into account to be good if he or she locations the contact data on his website. This may mean that the agent does not mind you calling them and asking them any questions relating to new properties in singapore in Singapore. After chatting with them you too can see them in their office after taking an appointment.

Have handed an trade examination i.e Widespread Examination for House Brokers (CEHA) or Actual Property Agency (REA) examination, or equal; Exclusive brokers are extra keen to share listing information thus making certain the widest doable coverage inside the real estate community via Multiple Listings and Networking. Accepting a severe provide is simpler since your agent is totally conscious of all advertising activity related with your property. This reduces your having to check with a number of agents for some other offers. Price control is easily achieved. Paint work in good restore-discuss with your Property Marketing consultant if main works are still to be done. Softening in residential property prices proceed, led by 2.8 per cent decline within the index for Remainder of Central Region

Once you place down the one per cent choice price to carry down a non-public property, it's important to accept its situation as it is whenever you move in – faulty air-con, choked rest room and all. Get round this by asking your agent to incorporate a ultimate inspection clause within the possibility-to-buy letter. HDB flat patrons routinely take pleasure in this security net. "There's a ultimate inspection of the property two days before the completion of all HDB transactions. If the air-con is defective, you can request the seller to repair it," says Kelvin.

15.6.1 As the agent is an intermediary, generally, as soon as the principal and third party are introduced right into a contractual relationship, the agent drops out of the image, subject to any problems with remuneration or indemnification that he could have against the principal, and extra exceptionally, against the third occasion. Generally, agents are entitled to be indemnified for all liabilities reasonably incurred within the execution of the brokers´ authority.

To achieve the very best outcomes, you must be always updated on market situations, including past transaction information and reliable projections. You could review and examine comparable homes that are currently available in the market, especially these which have been sold or not bought up to now six months. You'll be able to see a pattern of such report by clicking here It's essential to defend yourself in opposition to unscrupulous patrons. They are often very skilled in using highly unethical and manipulative techniques to try and lure you into a lure. That you must also protect your self, your loved ones, and personal belongings as you'll be serving many strangers in your home. Sign a listing itemizing of all of the objects provided by the proprietor, together with their situation. HSR Prime Recruiter 2010
↑ ^20.0 ^20.1 ^20.2 L. Fulton, E. Matthews, C. Davis: Average weight of a measured cup of various foods. Home Economics Research Report No. 41, Agricultural Research Service, United States Department of Agriculture, Washington, DC, 1977.
↑ Template:Cite web
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ http://www.stellaculinary.com/scs20
↑ ^26.0 ^26.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ ^28.0 ^28.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534
↑ 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

Cite error: <ref> tags exist for a group named "note", but no corresponding <references group="note"/> tag was found

[figoni.pp.9.11-1] 1.0 ^1.1 ^1.2 ^1.3 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[gisslen.p.10-2] 2.0 ^2.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[corriher.pg.32-3] 3.0 ^3.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[4] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[5] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[6] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[cauvain.p.475-7] 7.0 ^7.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[0-8138-1942-3-8] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[0-470-12524-1-9] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[Marcotte.pgs.14.15-10] 10.0 ^10.1 ^10.2 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[army.baker.1939-11] 11.0 ^11.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[13] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[14] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[15] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[16] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[19] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[21] Template:Cite web

[22] Template:Cite web

[23] Many property agents need to declare for the PIC grant in Singapore. However, not all of them know find out how to do the correct process for getting this PIC scheme from the IRAS. There are a number of steps that you need to do before your software can be approved.

Naturally, you will have to pay a safety deposit and that is usually one month rent for annually of the settlement. That is the place your good religion deposit will likely be taken into account and will kind part or all of your security deposit. Anticipate to have a proportionate amount deducted out of your deposit if something is discovered to be damaged if you move out. It's best to you'll want to test the inventory drawn up by the owner, which can detail all objects in the property and their condition. If you happen to fail to notice any harm not already mentioned within the inventory before transferring in, you danger having to pay for it yourself.

In case you are in search of an actual estate or Singapore property agent on-line, you simply should belief your intuition. It's because you do not know which agent is nice and which agent will not be. Carry out research on several brokers by looking out the internet. As soon as if you end up positive that a selected agent is dependable and reliable, you can choose to utilize his partnerise in finding you a home in Singapore. Most of the time, a property agent is taken into account to be good if he or she locations the contact data on his website. This may mean that the agent does not mind you calling them and asking them any questions relating to new properties in singapore in Singapore. After chatting with them you too can see them in their office after taking an appointment.

Have handed an trade examination i.e Widespread Examination for House Brokers (CEHA) or Actual Property Agency (REA) examination, or equal; Exclusive brokers are extra keen to share listing information thus making certain the widest doable coverage inside the real estate community via Multiple Listings and Networking. Accepting a severe provide is simpler since your agent is totally conscious of all advertising activity related with your property. This reduces your having to check with a number of agents for some other offers. Price control is easily achieved. Paint work in good restore-discuss with your Property Marketing consultant if main works are still to be done. Softening in residential property prices proceed, led by 2.8 per cent decline within the index for Remainder of Central Region

Once you place down the one per cent choice price to carry down a non-public property, it's important to accept its situation as it is whenever you move in – faulty air-con, choked rest room and all. Get round this by asking your agent to incorporate a ultimate inspection clause within the possibility-to-buy letter. HDB flat patrons routinely take pleasure in this security net. "There's a ultimate inspection of the property two days before the completion of all HDB transactions. If the air-con is defective, you can request the seller to repair it," says Kelvin.

15.6.1 As the agent is an intermediary, generally, as soon as the principal and third party are introduced right into a contractual relationship, the agent drops out of the image, subject to any problems with remuneration or indemnification that he could have against the principal, and extra exceptionally, against the third occasion. Generally, agents are entitled to be indemnified for all liabilities reasonably incurred within the execution of the brokers´ authority.

To achieve the very best outcomes, you must be always updated on market situations, including past transaction information and reliable projections. You could review and examine comparable homes that are currently available in the market, especially these which have been sold or not bought up to now six months. You'll be able to see a pattern of such report by clicking here It's essential to defend yourself in opposition to unscrupulous patrons. They are often very skilled in using highly unethical and manipulative techniques to try and lure you into a lure. That you must also protect your self, your loved ones, and personal belongings as you'll be serving many strangers in your home. Sign a listing itemizing of all of the objects provided by the proprietor, together with their situation. HSR Prime Recruiter 2010

[FMD-30] 20.0 ^20.1 ^20.2 L. Fulton, E. Matthews, C. Davis: Average weight of a measured cup of various foods. Home Economics Research Report No. 41, Agricultural Research Service, United States Department of Agriculture, Washington, DC, 1977.

[31] Template:Cite web

[32] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[33] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[34] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[35] ttp://www.stellaculinary.com/scs20

[figoni.p360-36] 26.0 ^26.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[37] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[Hui.p148-26-38] 28.0 ^28.1 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[39] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[40] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

[41] 20 year-old Real Estate Agent Rusty from Saint-Paul, has hobbies and interests which includes monopoly, property developers in singapore and poker. Will soon undertake a contiki trip that may include going to the Lower Valley of the Omo.

My blog: http://www.primaboinca.com/view_profile.php?userid=5889534

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Electrical load: Difference between revisions

Revision as of 23:12, 26 May 2013

Contents

Baker percentages

Conversions

Using baker percentages

Creating baker's percentages

Formula percentage and total mass

Weights and densities

Drawbacks

Advantages

Common Formulations

Errata

Notes

References

External links

Navigation menu

@@ Line 1: / Line 1: @@
-I would like to introduce myself to you, I am Andrew and my wife doesn't like it at all. I've always cherished residing in Mississippi. Invoicing is my occupation. One of the issues she loves most is canoeing and she's been performing it for quite a while.<br><br>My web site - psychic readers, [http://formalarmour.com/index.php?do=/profile-26947/info/ click through the next document],
+'''Baker's percentage''' is a baker's notation method indicating the flour-relative proportion of an ingredient used when making [[bread]]s, [[cake]]s, [[muffin]]s, and other [[Pastry|pastries]].<ref name="figoni.pp.9.11">{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA9#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |pages=9–11 |quote=Baker's percentage—sometimes called ''formula percentage'' or indicated as "on flour weight basis"—is different from the percentages commonly taught in math classes. |isbn=0-470-39267-3 |accessdate=2010-12-06}}</ref><ref name="gisslen.p.10">{{cite book |author=Griffin, Mary Annarose; Gisslen, Wayne  |title=Professional baking |edition=4th |publisher=John Wiley |location=New York |year=2005 |page=10  |isbn=0-471-46427-9  |url=http://books.google.com/books?id=YrQZi41PqKEC&pg=PA10#v=onepage&q&f=false |accessdate=2011-01-01}}</ref><ref name="corriher.pg.32">{{cite book |url=http://books.google.com/books?id=b-iwjIb2RxwC&pg=PA32#v=onepage&q&f=false |author=Corriher, Shirley |title=BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes |publisher=Scribner |location=New York |year=2008 |page=32 |isbn=1-4165-6078-5 |accessdate=2010-12-09}}</ref><ref>{{cite book |url=http://books.google.com/books?id=43sA1NhzCWsC&pg=SA16-PA6#v=onepage&q&f=false |author=Hui, Yiu H. |title=Handbook of food science, technology, and engineering |publisher=Taylor & Francis |location=Washington, DC |year=2006 |page=16-6 |isbn=0-8493-9849-5 |accessdate=2010-12-09}}</ref> It is also referred to as '''baker's math''',<ref>{{cite book |url=http://books.google.com/books?id=riDsZRlmmRAC&pg=PA19#v=onepage&q&f=false |author=Laura Halpin Rinsky; Glenn Rinsky |title=The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional |publisher=John Wiley & Sons |location=Chichester |year=2009 |page=19 |isbn=0-470-00955-1 |accessdate=2010-12-09}}</ref><ref>{{cite book |url=http://books.google.com/books?id=kF5uI5uWjEMC&pg=PA31#v=onepage&q&f=false |author=Daniel T. DiMuzio |title=Bread Baking: An Artisan's Perspective |publisher=Wiley |location=New York |year=2009 |page=31 |isbn=0-470-13882-3 |accessdate=2010-12-11}}</ref> or otherwise contextually indicated by a phrase such as '''based on flour weight'''.<ref name="figoni.pp.9.11" /><ref name=cauvain.p.475>{{cite book |url=http://books.google.com/books?id=f3Ua43ujjUoC&printsec=frontcover&dq=isbn:1855735539&pg=475#v=onepage&q&f=false |author=Cauvain, Stanley P. |title=Bread making: improving quality |publisher=CRC Press |location=Boca Raton |year=2003 |page=475 |quote=Generally the taste of yeast itself is not detectable in bread unless the amount of yeast used is greater than 2.5% based on the weight of flour. |isbn=1-85573-553-9 |accessdate=2010-12-08}}</ref> It is sometimes called ''formula percentage'',<ref name="figoni.pp.9.11" /> a phrase that refers to the sum of a set of bakers' percentages.{{#tag:ref|There is some ambiguity regarding the use of the phrase "formula percentage" in the literature. From the published date of 2004<ref name="0-8138-1942-3">{{cite book |editor=J. Scott Smith, Yiu H. Hui |title=Food processing: principles and applications |publisher=Blackwell Pub |location=Cambridge, MA |year=2004  |page=178 |quote=Formula—term used instead of "recipe," by the baking industry; the weight of each ingredient is determined based on the weight of flour at 100%.<br>Formula percent—term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared to the weight of all ingredients. |isbn=0-8138-1942-3 |url=http://books.google.com/books?id=QDpi_6VnhegC&pg=PA178#v=onepage&q&f=false |accessdate=2010-12-29}}</ref> to the date 2007,<ref name="0-470-12524-1">{{cite book |editor=Yiu H. Hui |title=Handbook of food products manufacturing |publisher=Wiley |location=New York |year=2007 |page=302 |quote=True formula percent (true percent): Term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared with the total weight of all ingredients. |isbn=0-470-12524-1 |url=http://books.google.com/books?id=mnh6aoI8iF8C&pg=PA302#v=onepage&q&f=false |accessdate=2010-12-29}}</ref> Hui's definitions have changed slightly. In 2004 "formula percent" was defined by "total weight of all ingredients"; however by the latter date's usage, the preference was to use the prefix "true" in the phrase "True formula percent (true percent)" when referring to "total weight of all ingredients."  In 2005, Ramaswamy & Marcotte used the phrase "typical formula" in reference to a "baker's %" series of ingredients, then drew the semantic and mathematic distinctions that "actual percentage" was one based upon "total mass", which they labeled "% flour", "% water", etc.<ref name="Marcotte.pgs.14.15" /> In 2010, Figoni said that "baker's percentage" was "''sometimes'' called formula percentage...."<ref name="figoni.pp.9.11" /> In 1939, the phrase formula percentage was said to commonly refer to the sum of the particular percentages that would later be called bakers' percentages.<ref name="army.baker.1939" />|group=note}} Baker's percentage expresses each ingredient in [[Percent|parts per hundred]] as a [[ratio]] of the ingredient's [[mass]] to the total [[flour]]'s mass (that is, the unit mass):<ref name="Marcotte.pgs.14.15">{{cite book |author=Michele Marcotte; Hosahalli Ramaswamy |title=Food Processing: Principles and Applications |publisher=CRC |location=Boca Raton |year=2005 |pages=14–15  |isbn=1-58716-008-0 |url=http://books.google.com/books?id=6Cox1IpjqU0C&pg=PA15#v=onepage&q&f=false |accessdate=2010-12-25}}</ref><ref>{{cite book |author=Gisslen, Wayne |title=Professional cooking |edition=Sixth |publisher=John Wiley |location=New York |year=2007 |page=893 |isbn=0-471-66376-X  |url=http://books.google.com/books?id=i12rMZhl4t0C&pg=PA893#v=onepage&q&f=false |accessdate=2010-12-25}}</ref><ref>{{cite book |author=Gisslen, Wayne |title=Professional baking |publisher=John Wiley |location=New York |year=2009 |page=24 |isbn=0-471-78349-8}}</ref>
+:<math>baker's\ percentage_{ingredient} = 100% \times \frac{mass_{ingredient}}{mass_{flour}}</math>
+For example, in a recipe that calls for 10 [[pound (mass)|pound]]s 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.<ref>{{cite book |author=Stanley P Cauvain |editor=Stanley P. Cauvain & Linda S. Young |others=BakeTran, High Wycombe, Buckinghamshire, UK  |title=The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications |edition= |language= |publisher=DEStech Publications, Inc |location=Lancaster, Pennsylvania |year=2009 |page=69 |quote=Using Cereal Testing at Mill Intake" > "The Bulk Density of Grain (Hectolitre Mass, Bushel Mass, Test Weight, Specific Weight) |isbn=1-932078-99-1 |url=http://books.google.com/books?id=F5Yu_eT7-4MC&pg=PA69#v=onepage&q&f=false |accessdate=2010-12-26}}</ref><ref>{{cite book |author=Wihlfahrt, Julius Emil  |others=THE FLEISCHMANN CO. |title=A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes |year=1913 |origyear=1905 |page=25 |url=http://books.google.com/books?id=m-cqAAAAYAAJ&pg=PA25#v=onepage&q&f=false |accessdate=2010-01-22}}</ref>
+==Baker percentages==
+A yeast-dough formula could call for the following list of ingredients, presented as a series of baker's percentages:
+:{| class=wikitable style="text-align:center;"
+|-
+| align=left | flour || &nbsp;100%&nbsp;
+|-
+| align=left | water || 35%
+|-
+| align=left | milk<span id="ref_1obelisk" style="font-family: times, serif; font-style:italic; font-size:87%;">[[Baker percentage#cite 1obelisk|{{sup|†}}]]</span> || 35%
+|-
+| align=left | fresh yeast&nbsp; || 4%<span id="ref_2obelisk" style="font-family: times, serif; font-style:italic; font-size:87%;">[[Baker percentage#cite 2obelisk|{{sup|††}}]]</span>
+|-
+| align=left | 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 [[weight]]s when any weight of flour is chosen:<ref group=note>Derived algebraically from Gisslen's formula.</ref>
+::<math>\begin{array}{rcl}weight_{ingredient} &=& \frac{weight_{flour}\ \times \ baker's\ percentage_{ingredient}}{100%}\\ &=& {weight_{flour} \times baker's\ percentage_{ingredient}}\\\end{array}</math>
+:{| class=wikitable style="text-align:center;"
+|-
+! align=left colspan=2 | Baker's<br>percentage || colspan=2 |weights<br><ref group=note>X denotes a flour weight. In method 1 the percentage was divided by 100%. Method 2 works well when using a calculator.  When using a spreadsheet, formatting the cell as percentage versus number automatically handles the per-cent portion of the calculation.</ref>
+|-
+! align=left | ingredient&nbsp; || % ||  method 1 || method 2
+|-
+| align=left | flour || &nbsp;100%&nbsp; || align=left | &nbsp;X * 1.00 ||align=left | &nbsp;X * 100%
+|-
+| align=left | water || 35% || align=left | &nbsp;X * 0.35 ||align=left | &nbsp;X * 35%
+|-
+| align=left | milk || 35% || align=left | &nbsp;X * 0.35 ||align=left | &nbsp;X * 35%
+|-
+| align=left | fresh yeast || 4% || align=left | &nbsp;X * 0.04 ||align=left | &nbsp;X * 4%
+|-
+| align=left | salt || 1.8% || align=left | &nbsp;X * 0.018&nbsp; ||align=left | &nbsp;X * 1.8%
+|}
+In the example below, 2&nbsp;lb and 10&nbsp;kg of flour weights have been calculated. Depending on the desired weight unit, only one of the following four weight columns is used:
+:{| class=wikitable style="text-align:center;"
+|-
+! colspan=2 rowspan=2 | Baker's<br>percentage || colspan=4 | weights
+|-
+! colspan=2 | 2&nbsp;lb ||colspan=2 | 10&nbsp;kg
+|-
+! align=left | ingredient&nbsp; || % || lb || oz || kg || g
+|-
+| align=left | flour || &nbsp;100%&nbsp; || 2 || 32 || 10 || &nbsp;10000&nbsp;
+|-
+| align=left | water || 35% || 0.7 || 11.2 || 3.5 || 3500
+|-
+| align=left | milk || 35% || 0.7 || 11.2 || 3.5 || 3500
+|-
+| align=left | fresh yeast || 4% || 0.08 || 1.28 || 0.4 || 400
+|-
+| align=left | salt || 1.8% || &nbsp;0.036&nbsp; || &nbsp;0.576&nbsp; || &nbsp;0.18&nbsp; || 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:
+:{| class=wikitable style="text-align:center;"
+|-
+! align=left | ingredient&nbsp; || &nbsp;weight&nbsp; || &nbsp;{{frac|''ingredient mass''|''flour mass''}}&nbsp; || colspan=2 | × 100%
+|-
+| align=left | flour || 10&nbsp;kg || 10 <s>kg</s> ÷ 10 <s>kg</s> = 1.000 ||=|| 100%
+|-
+| align=left | water || 3.5&nbsp;kg || 3.5 <s>kg</s> ÷ 10 <s>kg</s> = 0.350 ||=|| 35%
+|-
+| align=left | milk || 3.5&nbsp;kg || 3.5 <s>kg</s> ÷ 10 <s>kg</s> = 0.350 ||=|| 35%
+|-
+| align=left | fresh yeast || 0.4&nbsp;kg || 0.4 <s>kg</s> ÷ 10 <s>kg</s> = 0.040 ||=|| 4%
+|-
+| align=left | salt || 0.18&nbsp;kg || 0.18 <s>kg</s> ÷ 10 <s>kg</s> = 0.018 ||=|| 1.8%
+|}
+Due to the canceling of uniform weight units, the baker may employ any desired system of measurement ([[metric system|metric]] or [[avoirdupois]],<ref>{{cite book |url=http://books.google.com/books?id=Yz0mF7pXZ38C&pg=PA11#v=onepage&q&f=false |author=Rees, Nicole; Amendola, Joseph |title=The baker's manual: 150 master formulas for baking |publisher=J. Wiley |location=London |year=2003 |page=11 |isbn=0-471-40525-6 |accessdate=2010-12-06}}</ref> 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====
+:{| class=wikitable style="text-align:center;"
+|-
+! Ingredient<br><ref group="note">True percentage values have been rounded and are approximate.</ref> || baker's<br>% || true<br>%
+|-
+| align=left | flour || style="color:green;"|'''&nbsp;100%&nbsp;''' ||style="color:maroon;"| &nbsp;56.88%&nbsp;
+|-
+| align=left | water || 35% ||style="color:maroon;"| 19.91%
+|-
+| align=left | milk || 35% ||style="color:maroon;"| 19.91%
+|-
+| align=left | fresh yeast&nbsp; || 4% ||style="color:maroon;"| 2.28%
+|-
+| align=left | salt || 1.8% ||style="color:maroon;"| 1.02%
+|-
+! align=right | Total ||style="color:red;"| 175.8% ||style="color:green;"| 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:<ref name="army.baker.1939">{{cite book |editor=Quartermaster Corps |title=Army baker |year=1939 |publisher=U.S. Government Printing Office |location=Washington |id=Training Manual No. 2100-151 |pages=38–41 |url=http://babel.hathitrust.org/cgi/pt?view=image;size=75;id=coo.31924105503084;page=root;seq=41;num=39 |accessdate=2012-02-07 |quote=The sum of the percentages of ingredients used in any dough is commonly referred to as the formula percentage (168 percent in example in b above). The sum of the weights of ingredients used in a dough is commonly referred to as formula weight (462 pounds in example in c above).}}</ref>
+::<math>\begin{array}{rcl}formula\ mass & = & mass_{flour} \times formula\ percentage\\ \frac{formula\ mass}{formula\ percentage} & = & mass_{flour}\\\end{array}</math>
+* 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:
+:: <math>
+\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}
+</math>
+: 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:
+:: <math>
+\begin{array}{rcl}
+mass_{ingredient} & = & \frac{formula\ mass}{formula\ percentage} \times baker's\ percentage_{ingredient}\\
+& = & mass_{flour} \times baker's\ percentage_{ingredient}\end{array}</math>
+*The two methods of calculating the mass of an ingredient are equivalent:
+::<math> formula\ mass \ \times \ true\ percentage_{ingredient} \ = \ mass_{flour}\ \times\ baker's\ percentage_{ingredient}</math>
+=== Weights and densities===
+The use of [[U.S. customary units|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-).<ref>{{cite web |url=http://www.jsward.com/cooking/cooking-metric.shtml |title=The Metric Kitchen |accessdate=2010-11-30}}</ref>  Intra-metric conversions involve moving the decimal point.<ref>{{cite web |url=http://teacherweb.ftl.pinecrest.edu/piersog/Regular/Worksheets/WS-Metric%20conversion.doc |title=Intra-metric Conversions |format=Doc |accessdate=2011-02-15}}</ref>
+Common avoirdupois and metric weight equivalences:<ref>{{citation |title=Google Calculator |reason=Numbers to reported decimal significance on accessdate. |accessdate=2010-12-18}}</ref>
+:1 pound (lb) = 16 [[ounce]]s (oz)
+:1 [[kilogram]] (kg) = 1000 grams (g) = 2.20462262 lb <ref group=note>It's worth noting the [[multiplicative inverse]] of 2.20462262.</ref>
+: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 [[Cooking weights and measures#Metric measures|236.59 to 284.1]] milliliters (mL). Adaptation of volumetric recipes can be made with [[density]] approximations:
+{{Main|Cup (unit)#Using volume measures to estimate mass |forkdate=2010 Dec 18}}
+:{|class=wikitable
+|-
+!style="background: #D8D8D8;" colspan=8|<big>Volume to mass conversions for some common cooking ingredients</big>
+|-
+!rowspan=2|ingredient
+!rowspan=2|density<br>g/mL<br><ref group=note>One gram per millilitre is very close to one avoirdupois ounce per fluid ounce: 1&nbsp;g/mL ≈ 1.002&nbsp;av&nbsp;oz/imp&nbsp;fl&nbsp;oz
+This is not a numerical coincidence, but comes from the original definition of the kilogram as the mass of one litre of water, and the imperial gallon as the volume occupied by ten avoirdupois pounds of water. The slight difference is due to water at {{convert|4|°C}} being used for the kilogram, and at {{convert|62|°F}} for the imperial gallon. The U.S. fluid ounce is slightly larger.
+:1&nbsp;g/mL ≈ 1.043&nbsp;av&nbsp;oz/U.S.&nbsp;fl&nbsp;oz</ref>
+!colspan=2|metric cup<br>250 mL
+!colspan=2|imperial cup<br>≈284 mL
+!colspan=2|U.S. customary cup<br>≈237 mL<ref group=note>From [[cup (unit)]]. Note the similarity of cup mL to water weight or mass as g. This density relationship can also be useful for determining unknown volumes.</ref>
+|-
+!g
+!oz
+!g
+!oz
+!g
+!oz
+|-
+|water<ref group=note>1&nbsp;g/mL is a good rough guide for water-based liquids such as milk (the [http://hypertextbook.com/facts/2002/AliciaNoelleJones.shtml density of milk] is about {{nowrap|1.03–1.04 g/mL}}).</ref>
+|align=center|1<ref group=note>The density of water ranges from about 0.96 to 1.00&nbsp;g/mL dependent on temperature and pressure. The table above assumes a temperature range {{convert|0|–|30|C|F}}. The variation is too small to make any difference in cooking.
+*[http://antoine.frostburg.edu/chem/senese/javascript/water-density.html Water density calculator]
+*[http://hypertextbook.com/facts/2007/AllenMa.shtml The Physics Factbook]</ref>
+|align=center|249–250
+|align=center|8.8
+|align=center|283–284
+|align=center|10
+|align=center|236–237
+|align=center|8.3<ref group=note>Since an imperial cup of water weighs approximately 10 avoirdupois ounces and five imperial cups are approximately equal to six U.S. cups, one U.S. cup of water weighs approximately 8⅓ avoirdupois ounces.</ref>
+|-
+|granulated sugar
+|align=center|0.8<ref name=FMD>L. Fulton, E. Matthews, C. Davis: Average weight of a measured cup of various foods. Home Economics Research Report No. 41, Agricultural Research Service, United States Department of Agriculture, Washington, DC, 1977.</ref>
+|align=center|200
+|align=center|7.0
+|align=center|230
+|align=center|8.0
+|align=center|190
+|align=center|6.7
+|-
+|wheat flour
+|align=center|0.5–0.6<ref name="FMD"/>
+|align=center|120–150
+|align=center|4.4–5.3
+|align=center|140–170
+|align=center|5.0–6.0
+|align=center|120–140
+|align=center|4.2–5.0
+|-
+|table salt
+|align=center|1.2<ref name="FMD"/>
+|align=center|300
+|align=center|10.6
+|align=center|340
+|align=center|12.0
+|align=center|280
+|align=center|10.0
+|}
+Due to volume and density ambiguities, a different approach involves volumetrically measuring the ingredients, then using [[Weighing scale|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.<ref>{{cite web |url=http://www.kitchensavvy.com/journal/2004/12/q_bread_recipes.html |title=KitchenSavvy: Flour Power? |accessdate=2010-12-09}}</ref>  Manipulation of known flour-protein levels can be calculated with a Pearson square.<ref>{{cite book |author=Hosahalli Ramaswamy; Amalendu Chakraverty; Mujumdar, Arun S.; Vijaya Raghavan |title=Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices |publisher=Marcel Dekker |location=New York, N.Y |year=2003 |page=263 |url=http://books.google.com/books?id=Y4N54Wn618YC&pg=PA263#v=onepage&q&f=false |isbn=0-8247-0514-9 |accessdate=2010-01-07}}</ref><ref>{{cite book |author=Van Loon, Dirk |title=The family cow |publisher=Garden Way Pub |location=Charlotte, Vt |year=1976 |page=152 |isbn=0-88266-066-7 |url=http://books.google.com/books?id=j-efZMh9_WgC&pg=PA152#v=onepage&q&f=false |accessdate=}}</ref>
+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 [[recipe]]s more easily (i.e., which are drier, saltier, sweeter, etc.).
+* spot a bad recipe, or predict its baked characteristics.<ref name="corriher.pg.32" />
+* alter or add a single-ingredient percentage without changing the other ingredients' percentages.<ref name="gisslen.p.10" /><ref name="Marcotte.pgs.14.15" />
+* 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<ref>{{cite book |url=http://books.google.com/books?id=dSarPnb4i6QC&pg=PA207#v=onepage&q&f=false |author=Reinhart, Peter |title=Peter Reinhart's Artisan Breads Every Day |publisher=Ten Speed Press |location=Berkeley, Calif |year=2009 |pages=207–209 |isbn=1-58008-998-4 |accessdate=2010-12-09}}</ref> 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&ndash;57%) are typical for [[bagels]] and [[pretzels]], and medium hydration levels (58&ndash;65%) are typical for [[breads]] and [[bread roll|rolls]].<ref>http://www.stellaculinary.com/scs20</ref> Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as [[baguettes]] or [[Ciabatta]].
+==Errata==
+:<span id="cite_1obelisk" style="font-family: times, serif; font-style:italic; font-size:87%; line-height: 1.00em;">[[Baker percentage#ref 1obelisk|{{sup|†}}]]  Except for creams and custards,<ref name="figoni.p360">{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA360#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |page=360 |isbn=0-470-39267-3 |accessdate=2010-12-08}}</ref>  when the formula includes milk,<ref>{{cite book |url=http://books.google.com/books?id=xteiARU46SQC&pg=PA716#v=onepage&q&f=false |author=Schieberle, Peter |title=Food Chemistry |publisher=Springer |location=Berlin |year=2009 |page=716 |isbn=3-540-69933-3 |accessdate=2010-12-11}}</ref> bakers almost always use high-heat NFDM (non-fat dry milk).<ref name="figoni.p360" /><ref name="Hui.p148-26">{{cite book |url=http://books.google.com/books?id=Ac4D3_GHByEC&pg=PR26&dq#v=onepage&q&f=false |author=Hui, Yiu H. |title=Handbook of food science, technology, and engineering |publisher=Taylor & Francis |location=Washington, DC |year=2006 |page=148-26 |isbn=0-8493-9849-5 |accessdate=2010-12-08}}</ref><ref>{{cite book |url=http://books.google.com/books?id=uP2TYNs3wWoC&pg=PA760#v=onepage&q&f=false |author=Mark Keeney; Jenness, Robert; Marth, Elmer H.; Noble P. Wong |title=Fundamentals of Dairy Chemistry |publisher=Springer |location=Berlin |year=1988 |page=760 |isbn=0-8342-1360-5 |accessdate=2010-12-08}}</ref><ref>{{cite book |url=http://books.google.com/books?id=kF5uI5uWjEMC&pg=PA24#v=onepage&q&f=false |author=Daniel T. DiMuzio |title=Bread Baking: An Artisan's Perspective |publisher=Wiley |location=New York |year=2009 |page=24 |isbn=0-470-13882-3 |accessdate=2010-12-11}}</ref><ref>{{cite book |url=http://books.google.com/books?id=XqKF7PqV02cC&pg=PA150#v=onepage&q&f=false |author=Paula I. Figoni |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=Wiley |location=New York |year=2010 |page=150 |isbn=0-470-39267-3 |accessdate=2010-12-11}}</ref> 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.<ref name="Hui.p148-26" /></span>
+:<span id="cite_2obelisk" style="font-family: times, serif; font-style:italic; font-size:87%; line-height: 1.00em;">[[Baker percentage#ref 2obelisk|{{sup|††}}]] A yeast flavor in the baked bread is generally not noticeable when the bakers' percent of added yeast is less than 2.5%.<ref name=cauvain.p.475 /></span>
+==Notes==
+{{Reflist|group=note}}
+==References==
+{{reflist|2}}
+{{Bread}}
+==External links==
+*[http://kitchensavvy.typepad.com/journal/2005/08/bakers_percenta.html Baker's percentage]
+*[http://www.theartisan.net/bakers_percentage_revised_2001.htm Baker's percentage]
+*[http://www.eg-software.com/products/egsrecipenet/bakers.aspx?lang=1 Sample recipe]
+*[http://www.stellaculinary.com/podcasts/video/what-is-the-bakers-percentage-video Understanding The Baker's Percentage - Video] A video that explains in detail the baker's percentage, its benefits, and best uses.
+[[Category:Baking]]
+[[Category:Ratios]]

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Revision as of 23:12, 26 May 2013

Baker percentages

Conversions

Using baker percentages

Creating baker's percentages

Formula percentage and total mass

Weights and densities

Drawbacks

Advantages

Common Formulations

Errata

Notes

References

External links

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