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Old 02-12-2011, 02:06 PM   #1
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baker's percentages

I am studying for my exam and was wondering if anyone can give me tips on converting a formula(recipe) to a new yield:

I know I have to change the total percentage to decimal form.
say I want a 6lb batter
do I divide the total percentage of the recipe(formula) by the yield I want to figure out the amount of flour I need?
then once I have the weight of the flour can I figure out the rest by using the percentage method?

example:
total percentage of the formula(recipe) 377.5%
377.5%=3.775
6lb/3.775=96oz/3.775=25.43oz
round up to 26oz(1lb 10 oz) of flour

I hope someone can tell me if I have this figured out right or not

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Old 02-13-2011, 12:31 AM   #2
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Looks right to me...

It isn't rocket science, it is baking science.
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Old 02-13-2011, 09:10 PM   #3
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Thanks!
I am just so close to my exam that I think I am second guessing myself..thanks for the reply!
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Old 02-13-2011, 09:11 PM   #4
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Quote:
Originally Posted by FrankZ View Post
Looks right to me...

It isn't rocket science, it is baking science.
i was just thinking to myself that I expected you to have responded to this already.

I really need to learn this jazz. I feel bad being interested in Food Science and not knowing percentages
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Old 02-13-2011, 09:20 PM   #5
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I had a hard time wrapping my brain around it but i think i have it figured out. My exam is tues. morning and this was something i just wasn't sure about
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