Calculadora de Porcentagem do Padeiro
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
Formula
ingrediente_g = farinha_g × %_padeiro / 100
About this calculator
The Baker's Percentage Calculator is a practical tool for those working with baking. It allows you to scale recipes using the baker's percentage method, where the flour weight is always 100% and other ingredients are expressed as percentages of that value. Simply enter the flour weight and the desired percentages for each ingredient, and the calculator returns the exact quantities in grams. The calculation is straightforward: ingredient in grams = flour in grams × baker's percentage ÷ 100.
This method is widely used by professional and amateur bakers because it makes it easy to adjust recipes for different batch sizes. For example, if you have a base recipe with 500g of flour and 60% water, when using 1000g of flour, the water will be 600g. The calculator prevents manual calculation errors and ensures correct proportions, which are essential for dough texture and fermentation. It is useful for scaling recipes for breads, pizzas, cakes, and other baked goods.
When using the calculator, keep in mind that the baker's percentage applies to all ingredients, including yeast, salt, and fats. Make sure the percentages add up to more than 100% (flour is 100%). Also, note that hydration (water) directly affects dough consistency. The tool is ideal for standardizing recipes or experimenting with controlled variations. Always weigh ingredients accurately for best results.
Frequently asked questions
What is baker's percentage?
It is a method where the flour weight is 100% and other ingredients are percentages of that weight. For example, 60% water means the water weighs 60% of the flour weight.
How do I use the calculator to scale a recipe?
Enter the desired flour weight and the percentages for each ingredient. The calculator will show the quantities in grams. To keep proportions, use the same percentages.
Can I use the calculator for any type of dough?
Yes, as long as you have the correct percentages. It is common for breads, pizzas, cakes, and pastry doughs.
Why does the sum of percentages exceed 100%?
Because flour is 100% and other ingredients are additional. For example, 100% flour + 60% water + 2% salt = 162% total.
Does the calculator account for flour hydration?
No, hydration is determined by the water percentage you enter. Different flours absorb water differently, so adjust as needed.