Kitchen maths: baker's percentages, hydration, recipe scaling, food cost and dough temperature
Every ingredient expressed relative to the flour weight — the backbone of bread recipes.
Water as a percentage of flour — controls how open and airy the crumb is.
Scales every ingredient up or down for a different number of servings.
Water temperature that lands the mixed dough at its target for good fermentation.
Ingredient cost as a share of menu price — the key restaurant profitability metric.
Cost of a single serving from a batch.
Usable food remaining after trimming and peeling.
How much raw product to buy to end up with the edible amount you need.
Salt relative to flour — too little makes bland bread, too much slows the yeast.
Grams of sugar per 100 g of solution — measured for jams, wine and syrups.
Converts fresh (cake) yeast to active dry yeast by weight.
Converts an oven temperature from Fahrenheit to Celsius.
Total cooking time from the meat's weight and a per-kilogram rate.
Sugar-to-water ratio defining a syrup's thickness.
Single multiplier applied across a whole recipe when changing batch size.
Cost of a drink's ingredients relative to its selling price.
Approximate drop in water's boiling point with elevation (h in metres).