Use the percentages given to calculate the quantities needed in the following formulas. You are provided with either the weight of the flour or the total yield by weight.

Question

D. USING BAKER'S PERCENTAGES (Metric Measures)

Use the percentages given to calculate the quantities needed in the following formulas. You are provided with either the weight of the flour or the total yield by weight. Fill in the blanks with your answers.

Metric Measures Baker's Percentage

Pastry flour 765g 85%

Whole wheat flour 135g 15%

Sugar 35%

Baking powder 6%

Salt 1.5%

Pecans 19%

Eggs 40%

Milk 60%

Melted butter 32%

Answer 1

For Baker's Percentage, each ingredient is a % of the flour. Flour is 100%. Notice that the two flours add to 100%.

The number to use for all the other ingredients is all the flour: 900g

Sugar is 35% of 900 = .35*900 = 315g

Melted butter is 32% of 900 = .32 * 900 = 288g.

You can work out the others.