9&10

TLE -BPP
Quarter 1
BAKERY MATHEMATICS
 Let Us Learn!
Bakery mathematics like measurements and conversions.

Let Us Try!
Let us determine how much you already know about measurements
and conversions. Take this test.

Pretest

Directions: Give the equivalent of the following measurement

1. 1 cup = T

2. 6 tbsp. = cup

3. 1 tbsp. = teaspoon

4. 2 cups = pint

5. 4 cups = quart

6. ½ cup = T

7. 1 kilo = lbs.

8. 1 pound = ounces

9. 8 cups = quarts

10. ¼ cup = T
 Let Us Study
STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

COMMON UNITSOF WEIGHT

1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

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 Let Us Practice
Directions: Write your answers on the blank.

1. 2 cups = Tbsp

2.6 cups = ______quarts

2. 2 kilo = ______lbs

4. ¾ c = ______tablespoon

5. 3 cups = ______ pints

6. 2 pounds = ______ ounces

7. 4 tablespoon = ______ cup

8. 2 gallon = ______ quarts

9. 1/8 cup = ______ tablespoon

10. 2 gram = ______ ounces

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 Let Us Study More

Ex: Flour 200 = 6 servings

BAKERY MATHEMATICS
Math in Baking
❖ Math is a helpful tool in baking
- used in weighing and
measuring ingredients
- changing recipes
- getting the right temperature in
baking
- the time needed to bake the
products
- fractions and division
❖ In-depth use of Math in baking
- getting the baker’s percent in
baking
Temperature and Time
➢ Telling the time and changing
the temperature is an important
math skill used in baking
➢ Time and temperature are
dependent of each other
➢ When changing the
temperature, you need to
change the time as well
To convert: Flour 1/2 of 200 = 100 for 3
servings
Ratios
◼ Ingredients have relationships with each other
◼ The relationship is called ratios. For example,
a recipe needs 2 eggs and 3 cups of water, the
relationship between the two is 2 is to 3. Written
as: 2/3 or 2:3
Baker’s Math
✓ Professional bakers don’t talk about recipes but
rather formulas
✓ Bread and cake is all about proportions, and
baker’s math is a way of breaking down
ingredients into these proportions so that you
can scale up or down as needed
✓ It makes baking much easier, you can freely mix
and match ingredients and create all kinds of
recipes on your own.

Fractions & Division

◆ Fraction and division is
necessary for measuring and
serving sizes
◆ For example, your recipe is
good for 6 servings and you
need to serve only 3 servings
Decimal to % conversion
Step 1: To convert decimal: divide Baker’s Percent
by 1
Every ingredient is expressed in terms of the flour
weight, which is always expressed as 100%. For
example:
Decimal = .3 =.30 =30 %
Flour 100% 500grams
1 1
Water 66% 330grams
Salt 2% 10 grams
Instant Yeast .6% 3 grams
Step 2: Multiply both top and
bottom by 10 for every number after Total 170% 843 grams
the decimal point. If there are two
numbers after the decimal point,
use 100, if there are three use Bakers Percentage
1000.
Baker’s percentage is a method indicating the
proportion of an ingredient relative to the flour used
in a recipe when making breads, cakes, muffins, and
Step 3: Simplify (or reduce) the
other baked goods.
fraction
It is sometimes called formula percentage, a phrase
that refers to the sum of a set of baker’s
EXAMPLE: percentages.
Convert 0.75 to a fraction
Step 1: Write down .75/1 Baker’s Percentage
Step 2: Multiply both top and Flour 100%
bottom by 100 (because there are 2
Water 35%
digits after the decimal point so that
10 x 10 =100) Milk 35%
Step 3: Simplify the fraction Yeast 4%
75 = 15 = 3 Salt 2%
100 20 4

Convert Bakers % to Grams

75/100 is a decimal fraction and 3/4 Step 1: Bakers % to decimal, % divided by 100
is common fraction
Step 2: Decimal multiplied to the given base
ingredient in grams
 Let Us Practice
Directions:Convert Baker’s percentage to grams. Write your answers on
the designated column.

Classic Pan de sal

Base: 600 grams (2hours)
Ingredients Bakers % Grams
Sponge:
Bread Flour 65%
Instant Yeast 8%
Water 58%
Dough:
Bread Flour 35%
Water 50%
White Sugar 3%
Salt 2%
Shortening 7.9%
Total 163.37%

Procedure
1. Combine salt, sugar and water until dissolved.
2. In another mixing bowl, mix flour and yeast and add the water mixture until fully
combined.
3. Add shortening to the dough.
4. Mix until gluten is developed.
5. Ferment until double in size.
6. De-gas dough and pour in a floured surface and divide the dough into half and roll
into bastones. (French roll). Place the roll dough into bread crumbs and rest for 30
minutes.
7. Cut into desired size (25g to 30g) and proof for another 30 minutes or until double
in size.
8. Bake in oven at 204 degrees Celsius for 10 to 15 mins.
9. Serve while hot.
Rest dough : 20 mins
Proofing: 30mins or until double size
Baking time: 10-15mins
Temperature: 400F or 204C

Let Us Remember
In measuring ingredients, grams is more accurate. You have to
know that bakers percentage is being used nowadays by bakers &
pastry chefs
 Let Us Assess
Convert the bakers percentage to grams.

Sweet Dough
SPONGE
Bread Flour 50%
Yeast 1%
Water 60% (of sponge
Breadflour)

DOUGH
All purpose flour 30%
Bread flour 20%
Buttermilk 2%
Sugar 18%
Salt 1.5%
Shortening 6.5%
Margarine 6.5%
Water (50%F-SW) 50%

Procedure
1. Combine salt, sugar and water until dissolved.
2. In a mixing bowl, mix dry ingredients and add the water mixture until fully
combined.
3. Add shortening to the dough
4. Mix until gluten is developed.
5. Ferment until double in size.
6. De-gas dough and pour in a floured surface and divide dough into 320g.
 Let Us Reflect
Good baking lies in proper use of ingredients and accurate
measurement. That is why, it is very important for us to know how
properly follow the measurement given in a recipe and use correct
convertions.

Answer key to Activities

982.20g
10..07 ounces 9. Total
9. 2 tbsp 8. 47.4g
8. 8 quarts 7. 12g
7. 1/4 cup 6. 18g
6. 32 ounces 5. 74g
5. 1 1/2 pints 4. 210g
4. 12 tbsp 3. 226g
3. 4.42 lbs 2. 4.8g
2. 1 1/2 quarts 1. 390g
1. 32 tbsp Practice
Let us Practice Let us

Reference

K to 12 Bread & Pastry Production

Learning Module

BPP NC II Facts Sheets

Digos Tech - Bakery & Pastry Arts Institute