Baker's Percentage

I thought of sharing you my knowledge on baker's percentage with my little experience in baking breads,for example. To illustrate to you a simple formula that you can adopt without the help of an experienced baker. for example if you plan to bake pan de sal, here's the computation

• first class flour ------------ 1,000 grams base weight
• instant yeast ------------------- 10 grams 1% (10/1000x %)
• dough improver ---------------- 4 grams 0.4% ( 4/1000 x % )
• iodized salt --------------------- 15grams 1.5 % ( 15 over 1000 x %)
• white granulated sugar ---- 180 grams 18% (180/1000 x%)
• lard --------------------------------- 50 grams 5% (50 divided by 1000 x % )
• powdered milk ------------------20 grams 2% ( 20 divided by 1000 x %)

Total: 1729 grams

if you divide into 10 grams each dough- 1,729 grams/10 or 173 pcs pan de sal