baker's percentages

[countrycook]

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

 

[FrankZ]

Looks right to me...

It isn't rocket science, it is baking science.

 

[countrycook]

Thanks!
I am just so close to my exam that I think I am second guessing myself..thanks for the reply!

 

[garlicjosh]

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

 

[countrycook]

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