Free Baking Percentage calculator with clear step-by-step results.
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.
Baker's percentage
Percent = ingredient weight / flour weight x 100
Scaled weight
New ingredient = new flour weight x (ingredient percent / 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.
All of them. Combined flour weight is the denominator, and each individual flour is then given its own percentage of that total.