Baking & Snack - May 2004 - 119

FORMULA BASIS

FORMULA REPORTING METHODS
Two different methods are commonly used to write
formulas (recipes) for baked products: "bakers
percent" and "formula percent." Both are based on
measuring the weight (not volume) of ingredients. The
two methods are mathematically related, and conversions can be made back and forth between them,
according to individual plant practice.
BAKERS PERCENT
This method measures the weight of individual
formula ingredients as a percentage of the total flour
weight. The total flour is always 100%. Thus, the sum of
all ingredient percentages is always more than 100%.
To change measurements in lb and oz (or g) into
bakers percent, first determine the total amount of flour
in the formula. If more than one type of flour is needed,
add all the weights together. This figure becomes the
base number for figuring the other percentages. To
determine the bakers percent of water, for example, you
divide the weight of water by the total weight of flour.
In order for this method to work properly, you
must convert all weights and volumes into a common
measure. One oz equals 1/16 (0.0625) lb. Thus 20 lb
8 oz becomes 20.50 lb. Volumetric measurements,
too, must be converted to the common measure.
Honey, for example, weighs 12 oz (340 g) per cup.
Thus 3 cups of honey weigh 2 lb 4 oz or 2.25 lb
(1,020 g).

PARTS PER MILLION (PPM)
AND PARTS PER BILLION (PPB)
Some ingredients (oxidants, reductants, vitamins,
minerals) are specified in formulas in parts per million
(ppm). Mathematically, 1 ppm equals 0.0001% of the
basis. Based on 1 cwt of flour, 100 ppm equals 0.16 oz
(1/6 oz), or 4.54 g. For example, if ascorbic acid is added
at 150 ppm, this amounts to 1 oz per 400 lb of flour.
One part per billion (ppb) is only one-

thousandth as much as a ppm. This is practically
never encountered in bakery formulations, but limits
on trace contaminants are often expressed in terms of
maximum ppb allowable.
To give an idea of the relationship, one drop of
vermouth in 13 gal of gin would make a 1-ppm
martini. Closer to our industry, 1 ppb is represented
by one kernel of soft white wheat in a farm's 1,200
bushel grain bin filled with hard red wheat.

FORMULA PERCENT
This method measures the weight of individual
formula ingredients as a percentage of the total
formula weight. The sum of all ingredient percentages
is always equal to 100%.
Most formulas will indicate their "basis" in their
headings. When total flour weight is being used as
the formula basis, the terms flour weight basis, per
cwt flour and bakers percent are used. When total
formula weight is being used as the formula basis, the
terms conventional percentage, formula weight basis
and formula percentage will be used.
Another way of identifying how a formula has been
balanced is to examine the figures given for flour. If the
formula contains more than one type of flour, make sure
to add all flours together. If the total flour figure sums to
100, then the formula was written in bakers percent.

Examples: White pan bread
Ingredient

Bakers
percent

Formula
percent

Always 100

55.558

Water
Yeast
Mineral yeast foods
Salt
Sugar
Shortening
Non-fat dry milk (NFDM)

63
2.5
0.5
2
4
4
4

35
1.38
0.28
1.115
2.222
2.222
2.222

TOTAL

18

Flour

Always 100
For more information, see Page 162

May 2004/ BAKERS PRODUCTION MANUAL / 119



Baking & Snack - May 2004

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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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