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    « Black vs. Green Tea | Main | Scones vs. Biscuits »

    Aug 13, 2005


    The reason it is important to weigh flour is that the texture of various flours and the degree to which they are compacted affect how much or how little space they may take up. Weighing flour leaves less room for error. Flour is the main ingredient in the baker’s percentage, and as such is considered 100%. If more than one flour is used in a formula, the combined total is 100%. As an example, in a formula calling for 400g of unbleached all-purpose flour and 100g of whole wheat flour, the unbleached flour would be stated as 80%, the whole wheat flour as 20%, and the combined total of 500g of flour as 100%. The weight of each ingredient, other than the flour, is expressed as a percentage of the total flour weight. In other words, each ingredient in a formula is independently calculated and shown as a percentage of the flour in that same formula.

    Baker's Percentage? Good idea, thanks for the info.

    Great web site but who are you. I love the site. thanks Frany


    You can find out about me in the "About" section of the website: or click the "About" link in the upper left below the graphic.


    Thanks for this info. It will be now much easier to convert from weigths to volume. Most European recipes are in weights, but volume is so much easier to do.

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