Bakers Calculator

Baker's Percentage & Recipe Scaling Calculator

Original Recipe Ingredients (grams)

Desired Recipe Scaling

Enter the total flour weight you want for your new recipe.

Calculation Results

Baker's Percentages (Original Recipe)

Flour: 100.00%
Water: 0.00%
Salt: 0.00%
Yeast: 0.00%
Sugar: 0.00%
Fat: 0.00%

Scaled Recipe (Based on Desired Flour Weight)

Flour: 0.00 grams
Water: 0.00 grams
Salt: 0.00 grams
Yeast: 0.00 grams
Sugar: 0.00 grams
Fat: 0.00 grams
Total Scaled Dough Weight: 0.00 grams
function calculateBakersRecipe() { var originalFlour = parseFloat(document.getElementById('originalFlour').value); var originalWater = parseFloat(document.getElementById('originalWater').value); var originalSalt = parseFloat(document.getElementById('originalSalt').value); var originalYeast = parseFloat(document.getElementById('originalYeast').value); var originalSugar = parseFloat(document.getElementById('originalSugar').value); var originalFat = parseFloat(document.getElementById('originalFat').value); var desiredFlour = parseFloat(document.getElementById('desiredFlour').value); var errorMessages = document.getElementById('errorMessages'); errorMessages.innerHTML = "; // Clear previous errors // Validate inputs if (isNaN(originalFlour) || originalFlour <= 0) { errorMessages.innerHTML += 'Please enter a valid positive number for Original Flour Weight.'; return; } if (isNaN(desiredFlour) || desiredFlour <= 0) { errorMessages.innerHTML += 'Please enter a valid positive number for Desired Flour Weight.'; return; } // Treat empty or invalid ingredient inputs as 0 for calculation originalWater = isNaN(originalWater) ? 0 : originalWater; originalSalt = isNaN(originalSalt) ? 0 : originalSalt; originalYeast = isNaN(originalYeast) ? 0 : originalYeast; originalSugar = isNaN(originalSugar) ? 0 : originalSugar; originalFat = isNaN(originalFat) ? 0 : originalFat; // Calculate Baker's Percentages var waterPercent = (originalWater / originalFlour) * 100; var saltPercent = (originalSalt / originalFlour) * 100; var yeastPercent = (originalYeast / originalFlour) * 100; var sugarPercent = (originalSugar / originalFlour) * 100; var fatPercent = (originalFat / originalFlour) * 100; document.getElementById('resultWaterPercent').innerText = waterPercent.toFixed(2); document.getElementById('resultSaltPercent').innerText = saltPercent.toFixed(2); document.getElementById('resultYeastPercent').innerText = yeastPercent.toFixed(2); document.getElementById('resultSugarPercent').innerText = sugarPercent.toFixed(2); document.getElementById('resultFatPercent').innerText = fatPercent.toFixed(2); // Calculate Scaled Recipe var scalingFactor = desiredFlour / originalFlour; var scaledFlour = desiredFlour; var scaledWater = originalWater * scalingFactor; var scaledSalt = originalSalt * scalingFactor; var scaledYeast = originalYeast * scalingFactor; var scaledSugar = originalSugar * scalingFactor; var scaledFat = originalFat * scalingFactor; var totalScaledDough = scaledFlour + scaledWater + scaledSalt + scaledYeast + scaledSugar + scaledFat; document.getElementById('resultScaledFlour').innerText = scaledFlour.toFixed(2); document.getElementById('resultScaledWater').innerText = scaledWater.toFixed(2); document.getElementById('resultScaledSalt').innerText = scaledSalt.toFixed(2); document.getElementById('resultScaledYeast').innerText = scaledYeast.toFixed(2); document.getElementById('resultScaledSugar').innerText = scaledSugar.toFixed(2); document.getElementById('resultScaledFat').innerText = scaledFat.toFixed(2); document.getElementById('resultScaledTotalDough').innerText = totalScaledDough.toFixed(2); } // Run calculation on page load with default values window.onload = calculateBakersRecipe;

Understanding the Baker's Percentage & Recipe Scaling Calculator

Baking is often described as a science, and for good reason! Precision in ingredient ratios is key to consistent and delicious results. Our Baker's Percentage & Recipe Scaling Calculator is an essential tool for any baker, from novice to professional, helping you master your recipes with accuracy and ease.

What is Baker's Percentage?

Baker's Percentage is a method of expressing the proportion of each ingredient relative to the weight of the flour, which is always set at 100%. This system is incredibly useful because it allows bakers to:

  • Easily Scale Recipes: Once you know the percentages, you can scale a recipe up or down to any desired flour weight, and all other ingredients will adjust proportionally.
  • Understand Recipe Hydration: The water percentage (hydration) is a critical factor in dough consistency and final product texture.
  • Analyze and Adjust Recipes: By comparing percentages across different recipes, you can understand how variations in ingredients affect the outcome and make informed adjustments.
  • Communicate Recipes Universally: Baker's percentages provide a standardized way to share recipes, regardless of the original batch size or unit of measurement (though grams are highly recommended for precision).

For example, if a recipe calls for 500 grams of flour and 300 grams of water, the water percentage is (300 / 500) * 100 = 60%. This means the dough has 60% hydration.

How to Use This Calculator

  1. Enter Original Recipe Ingredients: Input the weight of your flour, water, salt, yeast, sugar, and fat (like butter or oil) from your existing recipe into the "Original Recipe Ingredients" section. It's highly recommended to use grams for the most accurate results, as volume measurements (cups, spoons) can be inconsistent. If an ingredient is not used, you can leave its field blank or enter '0'.
  2. Specify Desired Flour Weight: In the "Desired Recipe Scaling" section, enter the total weight of flour you wish to use for your new, scaled recipe. This is the foundation upon which all other ingredients will be calculated.
  3. Click "Calculate Recipe": The calculator will instantly display two sets of results:
    • Baker's Percentages: This shows the percentage of each ingredient relative to your original flour weight. Flour will always be 100%.
    • Scaled Recipe: This provides the exact weight in grams for each ingredient needed to achieve your desired flour weight, along with the total scaled dough weight.

Example Scenario

Let's say you have a bread recipe that uses 500 grams of flour, 350 grams of water, 10 grams of salt, and 5 grams of yeast. You want to make a larger batch using 750 grams of flour.

Input:

  • Original Flour Weight: 500 grams
  • Original Water Weight: 350 grams
  • Original Salt Weight: 10 grams
  • Original Yeast Weight: 5 grams
  • Desired Flour Weight: 750 grams

Output (from the calculator):

  • Baker's Percentages:
    • Flour: 100.00%
    • Water: 70.00% (350/500 * 100)
    • Salt: 2.00% (10/500 * 100)
    • Yeast: 1.00% (5/500 * 100)
  • Scaled Recipe:
    • Flour: 750.00 grams (your desired amount)
    • Water: 525.00 grams (750 * 0.70)
    • Salt: 15.00 grams (750 * 0.02)
    • Yeast: 7.50 grams (750 * 0.01)
    • Total Scaled Dough Weight: 1297.50 grams

This calculator simplifies complex scaling, ensuring your baked goods turn out perfectly every time!

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