![]() ![]() Yolks 73g x 2.25 = 164.25 yolks for two 30cm cake tins If we were using the recipe from above then the adjustments using the multiplier 2.25 are:Ĭake flour 208g x 2.25 = 468 g cake flour for two 30cm cake tinĮgg whites 193g x 2.25 = 434g egg whites for two 30cm cake tin Multiply the amount of each ingredient with the multiplier. Step 4: Divide the area of the pan you want to use into the area of the pan in the recipe. Step 1: find the radius by dividing the diameter of the circle.ģ.14 x 225 x 1 = 706 (area of pan you want to use) This is to scale to different diameter tins BUT same height tin. If you want to change the size of the cake tin, then you want to use a different formula to scale the recipe to the cake tin. A customer orders the cake in a 30 cm size. Suppose you have a good cake recipe that you normally bake in a 20 cm cake tin. Multiply the baker’s percentage of each ingredient with the multiplier. ![]() Multiply each ingredient with the quotientħ.81 is the multiplier for all your ingredients. Multiply the number of cakes by the amount of batter for each tinģ750 ÷ 480.05 = 7.81 3. Multiply each ingredient with the quotientĮxample: you want to make two 20” cm cakes. The quotient is the multiplier for each ingredient.ģ. Divide the total weight of the batter by the total baker’s percentages. Multiply the number of cakes by the amount of batter for each cake tinĢ. Baker's percentages is not used to increase/decrease ingredients separately, unless you are troubleshooting a recipe.īaker’s percentages is used for production to ensure 1) quality control by keeping the ratios the same no matter how large/small the batch of batter or dough 2) allows the baker to scale production to demand, thereby reducing waste, and also ensuring enough product to meet customer demand.Įxample of how baker's percentages is used for a cake batter in production:ġ. Akos, I'm not sure I understand what you are asking about baker's percentages.
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