SpecSol Lab · Bakery
Baker's percentage and batch scaler
Every ingredient as a percentage of flour, scaled to your batch and costed per unit.
Scaled batch
Inputs used
Composition of the finished dough by weight. Percentages here are of total dough, not baker's percentage.
Scaled recipe
| Ingredient | Baker's % | Scaled weight | Cost |
|---|
Method, assumptions and limits
What this does not account for. Baking loss, proofing loss, scrap and
rework, water absorption differences between flour lots, or anything that changes the
dough weight after mixing. Scale to the dough you want at the mixer, then adjust for
your own measured losses.
Assumptions
- Flour is the 100% basis. Where a recipe uses more than one flour, enter the combined flour weight as the basis.
- Baker's percentage for an ingredient is its weight divided by total flour weight, expressed as a percentage.
- Scaled flour is the target dough weight divided by the sum of all baker's percentages, which is the standard batching identity.
- Costs are whatever you enter. Nothing is assumed about ingredient prices.
Method and source
- Flour needed is the target dough weight divided by the sum of all baker's percentages. The Bread Bakers Guild of America states this directly: "To calculate the total flour weight, divide the total dough weight (TDW) by the total baker's percentage."
- Each ingredient weight is the flour weight multiplied by that ingredient's baker's percentage, and water expressed on flour is what the same standard calls hydration.
- Source: Bread Bakers Guild of America, Formula Formatting standard, 2009.
- Baker's percentage is a formatting convention rather than a measured constant, so no laboratory value is involved. Every number shown is arithmetic on the values you entered.
- Accurate as of 12 September 2026.
Working on texture, shelf life or cost?
Tell us the specification you are working to and we will help you hit it.
Produced with the baker's percentage and batch scaler at specsol.in. Figures are arithmetic
on user-entered values. SpecSol Ingredients LLP, Mumbai.
Questions on this?