Percentages as Classification
Percentages as Classification
Baker's percentage is a widely used method
to express formulas for various bakery products, such as bread, buns, rolls,
cookies, cakes, crackers, and doughnuts. In baker's percentage, the weight of
the flour is always 100%, and the total percent of all the other ingredients is
always greater than 100%. This allows for quick assessment of whether a formula
is drier, saltier, sweeter, and so on. The following are some common baker's
percentage values for different types of baked goods:
- Bread: Water 60-75%, Yeast 0.5-2%, Salt
1.8-2.2%, Sugar 5-15%, Fat 2-5%
- Cake: Flour 100%, Sugar 100%, Fat 100%,
Eggs 100%, Liquid 70-100%
- Cookies: Flour 100%, Sugar 100%, Fat
100%, Liquid 10-30%, Eggs 10-30%
- Pastry: Flour 100%, Fat 80-120%, Water
40-60%, Salt 1.5-2.5%
These percentages can vary based on
specific recipes and desired characteristics of the baked goods. By using
baker's percentage, bakers can easily adjust ingredient quantities and assess
the characteristics of a formula, contributing to the consistent production of
high-quality bakery products.
The significance of baker's percentage in
baking is that it makes it easy to see at a glance the ingredient ratios and,
therefore, the basic structure and composition of the dough or batter that will
be obtained after mixing
Dimensional classification
Following guidelines we know from Baker’s
Percent we understand as well some differences between products. Factoring in
Water, Sugar and Fat compared to Flour/ Baker’s Percent and expressing that to
a next dimension (which is dough temperature) we have found limitations on
different formulations to classify our products. Any replacers (for sugar, fat
or sodium) or other minor ingredients that influence dough behaviour are not
incorporated. The following table is a simplified interpretation of a
presentation in Manley’s technology of biscuits, crackers and cookies, page
275:
|
Category
|
Flour (+Starches)
|
Fat
|
Sugar
|
Water
|
|
1.
Pizza,
Bread, Crispbread
|
100
|
0-8
|
0-5
|
97-100
|
|
2.
Water biscuits,
soda crackers
|
100
|
0-30
|
0-12
|
87-100
|
|
3.
Cream
crackers
|
100
|
28-38
|
0-7
|
94-100
|
|
4.
Cabin
biscuits (bread replacer)
|
100
|
3-20
|
19-31
|
69-81
|
|
5.
Savoury
cracker
|
100
|
20-30
|
10-30
|
70-90
|
|
6.
Hard
sweet biscuits
|
100
|
25-32
|
30-45
|
55-70
|
|
7.
Continental
semi sweet
|
100
|
15-30
|
29-61
|
39-71
|
|
8.
Short
moulded dough
|
100
|
11-51
|
30-71
|
29-70
|
|
9.
Wire cut
types
|
100
|
17-51
|
40-59
|
41-60
|
|
10.
Short
sheeted dough
|
100
|
11-51
|
30-71
|
29-70
|
The fact that some categories have partial
or full overlap shows even here that with these 4 main ingredients of our
bakery products is still a complex given.
Need to know more? Feel free to contact us!