INGREDIENT PERCENTAGES

Gap-fill exercise

Fill in all the gaps, then press "Check" to check your answers. Use the "Hint" button to get a free letter if an answer is giving you trouble. You can also click on the "[?]" button to get a clue. Note that you will lose points if you ask for hints or clues!
How do you use percentages in a bakery situation? Always multiply by weight%.

The most common application is with recipes, some others are costs, budgets etc.

Because flour is normally the base ingredient and largest measure in a recipe it is expressed as being 100%, and all other ingredients in the recipe are expressed as a percentage of the flour weight.

E.g: 3kg of flour in the recipe, with sugar added at the rate of 10%.

This means that the amount of sugar to be used is of the flour weight of .

To calculate the amount of sugar:

x =