Posted by Rolf Schefold on April 25, 1998 at 15:14:40:
In Reply to: Converting recipes posted by Nicole B on March 28, 1998 at 12:11:17:
: I work in a wholesale bakery and whenever I try converting recipes into larger scale formulas (minimum 20lbs flour)it seems to not work out properly. I am converting cups of ingredients to oz. then to pounds. I am using 1 cup water= 8oz and 1 cup of flour = 4.75oz Is there an easy method for converting? Any help with my problem would be greatly appreciated!! Please send responses to Nicole-wa@mns.com
: Thanks
Use Baker's Percentages. To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100%, or weight of ingredient/weight of flour X 100 = % of ingredient (flour is always 100%. If two kinds of flour are used, their total is 100%)