Hello it's me again.
If one wants to increase or decrease an ingredient (e.g. butter, sugar, etc) in a recipe, what range of percentage should be used for the increase or decrease using Baker's Percentage?
Akos, I'm not sure I understand what you are asking about baker's percentages. Baker's percentages is not used to increase/decrease ingredients separately, unless you are troubleshooting a recipe.
Baker’s percentages is used for production to ensure 1) quality control by keeping the ratios the same no matter how large/small the batch of batter or dough; 2) allows the baker to scale production to demand, thereby reducing waste, and also ensuring enough product to meet customer demand.
Example of how baker's percentages is used for a cake batter in production:
1. Multiply the number of cakes by the amount of batter for each cake tin
2. Divide the total weight of the batter by the total baker’s percentages. The quotient is the multiplier for each ingredient.
3. Multiply each ingredient with the quotient
Example:
Cake flour 100%
Egg whites 93%
Yolks 35%
Sour cream 15%
Sugar 115%
Oil 50%
Liquid 68%
Leavening 4%
Salt 1.5%
Total Baker’s percentages 480.05%
Example: you want to make two 20” cm cakes. The tins hold 500ml of batter.
1. Multiply the number of cakes by the amount of batter for each tin
2 x 500 = 1000 the total amount of batter is 1000 ml
2. Divide the total weight of the batter by the total baker’s percentages. The quotient is the multiplier for each ingredient. 1000 ml of batter; 480.05 total baker's percentages
1000 ÷ 480.05 = 2.08 the quotient is 2.08
3. Multiply each ingredient with the quotient
2.08 is the multiplier for all your ingredients. Multiply the baker’s percentage of each ingredient with the multiplier.
Cake flour 100 x 2.08 = 208 - use 208 g cake flour
Egg whites 93 x 2.08 = 193 - use 193g egg whites
Yolks 35 x 2.08 = 73 - use 73 g yolks
Sour cream 15 x 2.08 = 31
Sugar 115 x 2.08 = 239
Oil 50 x 2.08 = 104
Liquid 68 x 2.08 = 141
Leavening 04 x 2.08 = 8
Salt 015 x 2.08 = 3
Total Weight 480.05 x 2.08 = 998.50
Say you want to use the same batter, but you want to use a larger tin that requires 625 ml per tin and you need to bake 6 cakes.
You use the same process.
1. Multiply the number of cakes by the amount of batter for each tin
6 cakes x 625 ml = 3750 total batter weight
2. Divide the total weight of the batter by the total baker’s percentages. The quotient is the multiplier for each ingredient.
3750 ÷ 480.05 = 7.81
3. Multiply each ingredient with the quotient
7.81 is the multiplier for all your ingredients. Multiply the baker’s percentage of each ingredient with the multiplier.
Cake flour 100 x 7.81 = 781g
Egg whites 93 x 7.81 = 726.33g
Yolks 35 x 7.81 = 273.35g
etc…
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Suppose you have a good cake recipe that you normally bake in a 20 cm cake tin. A customer orders the cake in a 30 cm size. If you want to change the size of the cake tin, then you want to use a different formula to scale the recipe to the cake tin.
This is to scale to different diameter tins BUT same height tin.
Step 1: find the radius by dividing the diameter of the circle.
20 cm tin ÷ 2 = 10 cm
30 cm tin ÷ 2 = 15 cm
Step 2: Square the radius (r²)
10 cm x 10 cm = 100
15 cm x 15 cm = 225
Step 3: multiply r² by Pi
(Pi = 3.14)
3.14 x 100 = 314 (area of pan in recipe)
3.14 x 225 x 1 = 706 (area of pan you want to use)
Step 4: Divide the area of the pan you want to use into the area of the pan in the recipe.
706 ÷ 314 = 2.248
Round up to 2.25
The multiplier is 2.25.
Multiply the amount of each ingredient with the multiplier.
If we were using the recipe from above then the adjustments using the multiplier 2.25 are:
Cake flour 208g x 2.25 = 468 g cake flour for two 30cm cake tin
Egg whites 193g x 2.25 = 434g egg whites for two 30cm cake tin
Yolks 73g x 2.25 = 164.25 yolks for two 30cm cake tins
etc...
If this does not answer your question or if you have other questions about baker's percentages, please let me know. I will be more than happy to answer you.
Regards,
Cate
BTW, those percentages will make a real cake.