Scaling/metering equipment used in automated production lines can be designed and configured to work with set points based on baker’s % or true %.Ease in predicting how the final product will look like.Ease of calculating the water absorption or hydration of the flour.Common language among bakers when comparing formulas.Precision of measurement and eliminating/fixing scale errors.Ability to check if a formula is well-balanced.Quickness to correct defects in the formula (it is easier to tell if one recipe is drier, sweeter or saltier than another recipe).Ease and simplicity of scaling up or down formulas to meet higher or lower demands.Advantages of applying the baker’s percent approach include: 2 Baker’s percent leads to greater consistency in recipes because it is always based on weight (pounds or kilograms). There are many advantages to using baker’s percent as opposed to other forms of measurement. More accurate predictions can be made when hydration numbers are combined with information on type of flour used. For example, 80% hydration (8 parts water to 10 parts flour) often leads to an airy and irregular crumb such as in Italian Ciabatta bread while 60% hydration (6 parts water to 10 parts flour) yields denser and closed crumb similar to American-style bread. 1īy using baker’s percent, a baker can predict crumb structure from the dough water content or hydration. This gives the weight of each ingredient needed to make the desired batch.īaker’s percentage makes it easy to see at a glance the ingredient ratios and, therefore, the basic structure and composition of the dough or batter that will be obtained after mixing. Multiply the baker’s percent of each ingredient (in decimal form) times the weight of flour.Divide the desired or total batch weight by the total baker’s percent (in decimal form).This is very useful when formulating new products, adjusting processing parameters, and customizing old recipes to fit modern dietary guidelines.įrom the baker’s percent equation and table, bakers have the possibility of making any quantity of product or a desired batch weight.
The greatest benefit to using baker’s percent is that the baker can change the amount of any ingredient at any time, without the need to refigure the percents of all other ingredients.
0 kommentar(er)
