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Baking Percentage

Free Baking Percentage calculator with clear step-by-step results.

About Baking Percentage

Baker's percentage expresses every ingredient relative to total flour, which is what makes a formula portable between batch sizes. This returns the percentage for one ingredient and immediately restates it in grams for a different flour weight, so scaling a formula never needs a calculator twice.

Formulas

Baker's percentage

Percent = ingredient weight / flour weight x 100

Scaled weight

New ingredient = new flour weight x (ingredient percent / 100)

Worked example

With the default values below, Baking Percentage returns Baker's percentage of the ingredient of 2.000%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Flour weight in the formulaminimum 1 g
1,000 g
Ingredient weightminimum 0 g
20 g
Flour weight in the new batchminimum 1 g
1,500 g

Results

Baker's percentage of the ingredient
2.000% %
Ingredient needed for the new batch
30.00 g
Batch scale factor
1.500 x
Ingredient per kilo of flour
20.00 g

Step by step

  1. 1Values used
  2. 2Baker's percentage
  3. 3Scaled weight
  4. 4Baker's percentage of the ingredient= 2.000 %
  5. 5Ingredient needed for the new batch= 30.00 g
  6. 6Batch scale factor= 1.500 x
  7. 7Ingredient per kilo of flour= 20.00 g

Assumptions and limits

  • The result is derived only from the 3 inputs listed above. Anything not among them is not part of the calculation.
  • In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
  • Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why can the percentages add up to more than 100?

Flour is the 100% reference, not the total. A dough at 70% water, 2% salt and 1% yeast sums to 173% - that is expected and correct.

Which flour counts if I use several?

All of them. Combined flour weight is the denominator, and each individual flour is then given its own percentage of that total.

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