Baker's Percentage
Bakery / pizzeria dough formulation by baker's percentage: flour is 100%, every ingredient is its weight as a percent of flour, hydration is water as a percent of flour. From flour weight and the percentages, get each ingredient weight, total dough weight, total formula percent, and per-piece weight (first-principles arithmetic, the method recipe scaling does not handle).
Formula and source
Flour = 100%. Ingredient weight = flour x percent / 100; hydration water = flour x hydration% / 100; total dough = sum of all ingredient weights; total formula % = 100 + sum of the other percentages; per-piece = total / pieces.
Baker's percentage (baker's math) - the standard bakery / pizzeria dough formulation method; first-principles arithmetic, public domain.
Audience
This tile is built for kitchen and the adjacent professions in the Kitchen and Food Service group. The interactive calculator runs entirely in your browser. No account, no fee, no advertising, no tracking.
Related tiles
Posture
Rough Logic answers the math question the working professional asks on the job. The site is a calm, fast, ad-free, account-free, ever-free reference. It does not interpret code. It does not replace the licensed professional. It does not store your inputs. The Authority Having Jurisdiction governs all installations and inspections.