1. For the 4 recipes below:

   1. Calculate the Bakers Percentage

   2. Calculate the Conversion Factor (CF) for a new yield of 250 portions based

      on the CF

   3. Based on the CF, find the new ingredient weight for 250 portions

1. A recipe template is provided where you can fill in all the information required (please follow all the instructions below)

Further Instruction:

• Tapioca Pudding tapioca pearls to be used in place of flour when calculating bakers percentage

• Macaron almond flour to be used in place of flour when calculating bakers percentage

• Sacher Torte with such a high volume of cocoa powder in this recipe, use the flour as a separate from the cocoa powder (do not combine the totals to get 100%).

• Provide a sample calculation for Bakers percent for each recipe choose 1 ingredient and show a calculation)

• Round Bakers Percent to the nearest 1 decimal place (ex. 3.561=3.6% or 3.211 = 3.2%)

• Round the Conversion Factor to the nearest 2 decimal places before calculating the new ingredient weight (CF 7.183 = 7.18 or CF 7.186 = 7.19)

• Round the New Ingredient Weight UP to the next whole number if your

  number is 5 or over (6.78g = 7g or 2999.32g = 3000g).

• Anything less than 5 g can be rounded up to the half decimal if needed (ex.

  3.8g =4g but 2.3g =2.5g)

Coconut Tapioca Pudding

INGREDIENTS:

Quantity Ingredient

Old Yield:

32 verrines New Yield: 250 Bakers %

300 g 100% Small pearl tapioca (100%)

900 g Whole milk

(3 Pcs) 15g Vanilla bean

To taste0g Salt

1200 g Coconut milk

60 g Egg yolks, large

135 g Sugar

500 g Extra milk for adding to the tapioca

TOTAL g

Sample Calculation Bakers Percent:

Conversion Factor calculation:

CF Rounded to:

Sacher Sponge

INGREDIENTS:

Quantity Ingredient

Old Yield:

12 cakes (7 each) New Yield: 250 Bakers %

600 g Dark chocolate

600 g Butter

1440 g Egg whites

700 g Sugar

15 g Salt

960 g Egg Yolks

400 g A/P flour (100%)

400 g Cocoa Powder

TOTAL 5115 g

Sample Calculation Bakers Percent:

Conversion Factor calculation:

CF Rounded to:

Cannoli Dough

INGREDIENTS:

Quantity Ingredient

Old Yield:

50 cannoli shells New Yield: 250 Bakers %

687 g AP flour (100%)

55 g Butter

30 g Sugar

6 g Cocoa powder

0.5 g Cinnamon

300 g Sparkling water

60 g Egg whites, liquid

TOTAL 1138g

Sample Calculation Bakers Percent:

Conversion Factor calculation:

CF Rounded to:

Lavender Lemon Macarons

INGREDIENTS:

Quantity Ingredient

Old Yield:

60 macarons (3each) New Yield: 250 Bakers %

718 g Almond flour (100%)

848 g Icing sugar

300 g Egg white, liquid

848 g Sugar

200 g Water

308 g Egg white. fresh

3 g Cream of tartar

As needed 0g Food colouring (PURPLE)

TOTAL 3225g

Sample Calculation Bakers Percent:

Conversion Factor calculation:

CF Rounded to: