Cristine's+math+fact-+baking

1. Bakers refer to recipes as "formulas". When measuring ingredients, they use weight instead of volume because it is more accurate. Home bakers usually use volume when measuring their dry ingredients (ex. 2 cups flour), however this often leads to the dry mixture to by too dense. Quick Tip: Before measuring any dry ingredients, sift it. Then measure.

2. Bakers Percentages is the percentage of each ingredient corresponding to the the flour. To find the percentage of each ingredient, take its weight and divide it by the total weight of the flour and multiply by 100%. So, 100% = % of ingredient. Flour is always 100% and if the formula calls for 2 types of flour, their weight will equal 100% as well. Bakers Percentages easily allows the baker to add new ingredients to the formula without changing the whole formulation. Note: Flour is used in the bakers percentage because it is a major ingredient for cakes, cookies, and breads (quick and artisan), but other formulas may have different major ingredients. The flour in bakers percentage can be substituted.

3. For more information go to []

4. Test out this math fact with this chocolate chip cookie formula [] Happy Baking!

