Baker percentage

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Baker Percentage is a notation method that shows the proportion of substance relative to the flour used in recipes when baking bread, cookies, muffins and other baked goods. This is also referred to as the baker's mathematics , and may be indicated by phrases like based on the weight of the flour . Sometimes called percentage formula , a phrase that refers to the set number of bakers percentage. Percentage of Baker express ratio in percentage weight of each material to total weight of flour:

$Â\; Â{\displaystyle Â\; Â\; Â\; Â\; Â\; Â\; Â}$ _{                       Percentage of Baker                         Â Â  <Â> mtext> materials                          =         100         %        ÃÆ' -                        Â                    Â  < <Â> Weight        ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ,                        Â     materials        ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ,          Â      Â                    Â  < <Â> Weight        ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ,                         ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ,              flour        ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ,          Â                            <% {Annotation encoding = "application/x-tex"> {\ displaystyle {\ text {Percentage Baker}} _ {\ text {ingredient}} = 100 \% \ times {\ frac {{\ text {Weight }} _ {\ text {ingredient}}} {{\ text {Weight}} _ {\ text {flour}}}}}  Â}

For example, in recipes that require 10 pounds of flour and 5 pounds of water, the percentage of bread in question is 100% for flour and 50% for water. Since this percentage is expressed with respect to the weight of the flour rather than taking into account the weight of all ingredients, this percentage amount always exceeds 100%.

Flour-based recipes are more accurately understood as baker percentages, and are more accurately measured using weight instead of volume. The uncertainty in using the volume measurements follows the fact that the flour settles in storage and therefore has no constant density.

Video Baker percentage

Baker Percentage

The yeast-dough formula can call up a list of the following ingredients, presented as a set of baker percentages:

Conversions

There are several common conversions used with baker percentage. Changing the percentage of bakers into material weights is one. Changing the weight of known ingredients into baker's percentage is another. Conversion to the correct percentage, or by total weight, is helpful for calculating the weight of unknown material of the total or the desired weight formula.

Using baker percentage

Untuk mendapatkan bobot bahan ketika setiap berat tepung W _f dipilih:

${\ displaystyle {\ begin {aligned} {\ text {Weight}} _ {\ text {ingredient}} & amp; = {\ frac {{\ text {Weight}} _ {\ text {tepung}} \ kali {\ text {Persentase Baker}} _ {\ text {ingredient}}} {100 \%}} \\ & amp; = {\ text {Weight}} _ {\ text { tepung}} \ kali {\ text {Persentase Baker}} _ {\ text {ingredient}} \ end {aligned}}}  ÂÂ$

In the example below, 2 kg and 10 kg by weight of flour have been calculated. Depending on the unit of weight desired, only one of the following four weighted columns is used:

Creating baker percentage

The baker has determined how many recipe materials are weighed, and uses a uniform decimal weight unit. All the weight of the material is divided by the weight of the flour to get the ratio, then the ratio multiplied by 100% to produce the percentage of bakers for the ingredients:

Due to the uniform cancellation of uniform units, bakers can use the desired measurement system (metric or avoirdupois, etc.) when using baker percentage to determine the weight of the material. Generally, bakers find it easiest to use existing measurement systems on available tools.

Percentage of formula and amount of mass

The use of ordinary ASS units can sometimes be weird and the metric system makes this conversion simpler. In the metric system, there are only a small number of basic measures of relevance for cooking: grams (g) for weight, liter (L) for volume, meter (m) for length, and degrees Celsius (Â ° C)) for temperature; multiples and sub-multiples are indicated by the prefix, two commonly used metric cooking prefixes are milli- (m-) and kilo- (k-). Intra-metric conversion involves removal of decimal points.

Persamaan bobot avoirdupois dan metrik umum:

1 pound (lb) = 16 ons (oz)

1 kilogram (kg) = 1.000 gram (g) = 2.20462262 lb

1 lb = 453,59237 g = 0,45359237 kg

1 oz = 28.3495231 g.

In four different English-speaking countries prescribing and measuring market utensils, the estimated cup volume ranges from 236.59 to 284.1 milliliters (mL). Adaptation of volumetric recipes can be made with approximate density:

Due to the ambiguity of volume and density, different approaches involve measuring volumetric materials, then using the scale or balance of the precise accuracy and range of errors to weigh them, and recording the results. With this method, occasional errors or outliers occur.

Maps Baker percentage

Weakness

The percentage of Baker does not accurately reflect the impact of the amount of gluten-forming protein in the starch in the final product and therefore may need to be adjusted from country to country, or even miller to miller, depending on the definition of terms like "bread flour" and actual protein content. Manipulation of known protein-starch levels can be calculated by Pearson box.

In house roasting, the amount of ingredients such as salt or yeast expressed by the masses may be too small to be accurately measured on the scales used by most home cooks. For these materials, it may be easier to express quantities by volume, based on the standard density. For this reason, many bakery books targeted for home bakers provide percentages and volumes for common batch sizes.

In addition to the need for proper legibility scales, kitchen calculators are helpful when working directly from baker percentages.

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Benefits

Percentage Baker allows users to:

• compare recipes more easily (i.e., drier, saltier, sweeter, etc.).
• marks bad recipes, or predicts baked characteristics.
• change or add a single material percentage without changing the percentage of other materials.
• measure uniformly a material in which the quantity per unit may vary (such as eggs).
• scale accurately and easily for different batch sizes.

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General Formulation

Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter.

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Hydrating dough

In a recipe, the percentage of bakers for water is referred to as "hydration"; it is an indication of the stiffness of the dough and the "crumb" of the bread. Lower hydration levels (eg, 50-57%) are typical for bagels and pretzels, and medium hydration rates (58-65%) typical for bread and rolls. A higher level of hydration is used to produce more and larger holes, as is common in crafted bread such as baguettes or ciabattas. The dough is also often classified in terms of stiff, firm, soft, and sagging. The dough mixer is more fluid. Muffins are a kind of falling dough while pancakes are a kind of poured dough.

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Errata

Except for cream and custard, when the formula includes milk, bakers almost always use high heat NFDM (non-fat dry milk). In bread the use is usually in the range of 5% -12%; fresh milk is 3.5% milk fat, 88% water, and 8.5% milk solids.

The yeast in baked bread is generally not seen when the baker's percent adds less than 2.5% yeast.

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Note

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References

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External links

• Baker Percentage
• Recipe example
• Understanding Baker's Percentage - Video Video explaining in detail the percentage of bakers, their benefits, and their best use.

Source of the article : Wikipedia