Calculadora de Porcentaje de Panadero — Fórmula

How Baker Percentages Work

Formula

Baker % = (Ingredient Weight / Flour Weight) x 100

Flour is always 100%. Every other ingredient is expressed relative to the flour weight. This system makes it easy to scale any bread recipe.

Typical Ranges

  • Hydration: 55-80%
  • Salt: 1.8-2.2%
  • Instant yeast: 0.5-1.5%

    • Ejemplo Resuelto

    Calculate baker percentages for 500 g flour, 325 g water, 10 g salt, 5 g yeast.

    1. Flour: 100% (by definition).
    2. Water: (325/500) x 100 = 65% hydration.
    3. Salt: (10/500) x 100 = 2%.
    4. Yeast: (5/500) x 100 = 1%.
    5. Total dough: 500 + 325 + 10 + 5 = 840 g.