Baker’s Formula Sheet: Printable Baker’s Percentage Recipe Form
A baker’s formula sheet records each ingredient as a percentage of the total flour weight, so a bake can be scaled exactly by weight. You write the formula once and scale it for any batch.
What is inside
- Product, date and baker, with batch size, unit weight and total flour
- A table for ingredient, baker’s percentage, batch weight, scaled weight and notes, with flour pre-set at 100%
- The formula: weight equals baker’s percentage times total flour weight, divided by 100
- Space for mixing, dough temperature, proof and bake details, and notes on adjustments
It suits bakeries, hotel kitchens and any kitchen that bakes bread, pastry or cakes by weight.
Download
Use it with a tool
Use it with: Recipe Scaler and Baker’s Percentage Calculator does the scaling for you.
Frequently asked questions
Why use weight and percentages?
Weights are more exact than volume, and percentages make it easy to compare formulas and scale a bake up or down.
Can I use it for non-bread recipes?
Yes, if the recipe has a main ingredient by weight. For most non-baking dishes, the Standard Recipe Card is a better fit.
How to use this form
- Write the product name and the batch you want to make.
- Enter the total flour weight, and list all the other ingredients as a percentage of it.
- Work out the batch weight of each ingredient with the formula on the sheet.
- Record mixing, dough temperature, proof and bake details.
- After the bake, note any adjustments.
- Keep the sheet as your master formula and copy it for each new batch size.
