Bakers Percentage Spreadsheet
Bob
Thanks
Bob
Mark
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Lola Lee
> http://www.theartisan.net/Spreadsheet.htm
Is there a version available for Excel? For when, you know, my cable
company has a fried router and net server is not restored for the
greater part of a day.
Lola
Dick Margulis
Lola,
From a quick Google search...
A Ken Vives (kenneth<dot>vives at yale<dot>edu) had one that he was
emailing to people who asked for it back in 2003. If that was a student
email address, it's possible he's no longer there, but you could give
him a try.
Or maybe somebody here has one they can share. Because this is not a
binaries group, the file can't be posted here. It could be posted on a
site and then downloaded (Barry? PlaneGuy?) or it can be emailed as an
attachment if we can figure out who has a copy.
Dick
Dave Bell
See if this works for you, Lola.
I copied the formulas and text from Mark's online version
http://advanceassociates.com/BakersPercentageCalc.xls
Dave
Lola Lee
> See if this works for you, Lola.
> I copied the formulas and text from Mark's online version
Thank you!
Janet B.
"Dick Margulis" <marg...@comcast.net> wrote in message
news:12rqeot...@news.supernews.com...
Could that be done? I think a baker's Percentage spread sheet would be a
wonderful addition to the FAQ. But I don't know what that involves.
Janet
Dick Margulis
If someone emails the file to PlaneGuy, he can upload it to the FAQ
server and put a link in the FAQ.
Janet B.
O.k., thanks.
Janet
Dave Bell
> If someone emails the file to PlaneGuy, he can upload it to the FAQ
> server and put a link in the FAQ.
At least get the one I posted earlier, copied from the Java web version:
http://advanceassociates.com/BakersPercentageCalc.xls
Dave
barry
I'll post it and give credit to the author if it'll help.
Barry
barry
I cut off before I was finished. (Very confusing when there are two or
three of you in the same brain! <g>)
I have a section on helpful things, like shaping baguettes, etc. This would
fit right in.
Or, I could do my own and post it. Whichever makes sense. I don't use
spread sheets for this stuff, but if it'll help someone, let's do it.
Barry
RsH
Use a program like MasterCook and convert all of the ingredients to
weight in grams.
The change from pure weight to baker's percentage is simply to take
the total weight of the flour(s) and make that 100, and then take the
weight of each of the other ingredients and make that a percentage of
the 100 used for the flour.
In the case of MasterCook, convert everything to grams. Then put the
number of grams of flour(s) in the servings box and SCALE that to 100.
In the exampe below, I put 396 in the servings box and then 100 using
the scale tool. Now each ingredient will be its percentage using the
Baker's Percentage method, since the flour(s) will now total 100 grams
or 100% and the other ingredients will be their weight in grams or
percent when compared to the flour(s). The only real issue is that
MasterCook will NOT retain the decimal values that it computes when I
copy the recipe, but instead converts to fractions, and not
necessarily to the closest fraction, but rather to the next largest
fraction. 2.02 grams became 2 1/16th gram instead of 2 grams in the
example below, so I manually changed it, but the basic principle is
there. Change the 2nd version of the recipe by replacing grams with
percent and you have a baker's percentage version of the first recipe.
FWIW
RsH
----------------------------------------------------------------------
Challah with 2 eggs only
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 g eggs -- 100 g
228 g Water -- 328 g
26 g Vegetable Oil -- 354 g
24 g Sugar -- 378 g
8 g Salt -- 384 g
396 g Bread flour -- 780 g
5 g bread machine yeast -- 785 g
785 grams gross weight
* Exported from MasterCook *
Challah with 2 eggs only Bakers Percenage
Recipe By :R. S. (Bob) Heuman
Serving Size : 100 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 1/4 grams eggs -- 100 g
57 5/8 grams Water -- 328 g
6 5/8 grams Vegetable Oil -- 354 g
6 1/16 grams Sugar -- 378 g
2 grams Salt -- 384 g
100 grams Bread flour -- 780 g
1 1/4 grams bread machine yeast -- 785 g
Dick Margulis
> I'm curious... Why? It's so simple to do it yourself.
>
Because while it's easy for you, Barry, Dave, me, and a substantial
percentage of everyone else who reads this group, there are some people
for whom anything involving math is difficult. We're not all wired the
same, and if a spreadsheet makes life easier for someone, why not
provide it?
The Cook
It is not a spreadsheet, but here is a calculator for bakers
percentages. http://www.muntons.com/bakery/calculator.asp
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
Bob
Bill
says...
It can be hard to carry the one and easy to drop a decimal place when
your fingers are covered with dough.
Bill
--
Gmail and Google Groups. This century's answer to AOL and WebTV.
nogoer
I think a tool like this would fit perfectly into my site. I would
like to create one using php so the tool is web based, and then I
could take alot of the data entry tedious work out of using it. I have
the experience to make a powerful user friendly tool but not the
baking knowledge of what needs to go into it. I can most certainly
research it online looking at other tools, but input from the gurus
here and others would make it more useful and a quicker completion.
Barry, Dick....I look to you guys to see if you have any advice on
getting something like this started. I know alot of people don't have
excel or know how to use it and the other tools mentioned look pretty
out of date.
Thanks
Jenson
Dave Bell
> I think a tool like this would fit perfectly into my site. I would
> like to create one using php so the tool is web based, and then I
> could take alot of the data entry tedious work out of using it. I have
> the experience to make a powerful user friendly tool but not the
> baking knowledge of what needs to go into it. I can most certainly
> research it online looking at other tools, but input from the gurus
> here and others would make it more useful and a quicker completion.
Have you looked at the Jave-based spreadsheet linked at TheArtisan.com,
as Mark posted the other day?
http://www.theartisan.net/Spreadsheet.htm
It's pretty much everything one needs. If you wanted to re-code it in
php, go ahead - all the formulae are there to read. Otherwise, perhaps
the author will allow you to include it directly on your site, as well:
Dr. Robert Lum. Dr. Lum may be reached at: rob...@intrepid.com
Dave