Baker's Percentage Batch Calculator
Scale flour, water, salt, yeast and oil to a target dough batch using editable baker's percentages for Australian bakery production.
Your results
Calculation breakdown
- Flour mass
- target dough mass × 100 ÷ total baker's percentage
Worked example
A 50 kg target at 65% water, 2% salt, 1% yeast and 3% oil totals 171%, requiring about 29.24 kg flour and 19.01 kg water.
Assumptions
- Flour is the 100% reference ingredient.
- The listed ingredients make up the complete target dough mass.
Sources
Rates effective 23 August 2026.
How this calculator works
Scale flour, water, salt, yeast and oil masses to a target dough mass from editable baker's percentages. Solving backwards from finished mix mass avoids treating the target as flour mass and producing an oversized batch. Inputs and intermediate values stay visible so an Australian club, venue or food team can reproduce the estimate and replace assumptions with measured operating data.
Frequently asked questions
Which inputs matter most for the baker's percentage batch result?
Use the actual formula percentages and mixer working capacity, including preferment and ingredient contributions consistently. Keep the measurement period and definitions consistent when comparing results.
What is not captured by this baker's percentage batch calculation?
Mixing loss, bowl retention, fermentation loss and rounding to production scale can change dough available for dividing. Treat the output as one planning measure rather than a complete operating decision.
When should the baker's percentage batch estimate be recalculated?
Recalculate when quantities, participants, rules, equipment, packaging or operating conditions change. For this topic, use the actual formula percentages and mixer working capacity, including preferment and ingredient contributions consistently.