BASIC BAKING MODULE 5
2ND Semester, S.Y. 2023-2024
MEASUREMENTS IN BAKING
Objectives:
At the end of the lesson, the students should be able to:
a. identify the measurements in baking,
b. recognize the abbreviations and symbols,
c. analyze the measuring aid use in baking; and,
d. prepare ingredients in baking using measuring and weighing.
• Ingredients are almost always weighed in the bakeshops, rather than measured by
volume. Because measurement by weight is more accurate. Accuracy
ofmeasurement, as we have said, is essential in the bake shop.
• To demonstrate to yourself the importance of weighing rather than measuring
byvolume, measure a cup of flour in two ways.
a. Sift some flour and lightly spoon it into a dry measure. Level the top and weight the
flour.
b. Scoop some un-sifted flour into the same measure and pack it lightly. Level the top
and weigh the flour.
• The baker’s term for weighing ingredients is scaling.
• The following ingredients and only these ingredients, may sometimes be
measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram.
Water, Milk, Egg
• Volume measure is often used when scaling water for small or
medium sized batches of bread.
• For convenience, volume measures of liquids are frequently used when products
other than baked flour goods such as sauces, syrups, puddings and custard are
being made.
• The United States is the only complex system of measurement we
have just described. Other countries use as much simpler system called the
Metric System.
• In the metric system, there is one basic unit for each type of measurement:
o The gram is the basic unit of weight.
o The liter is the basic unit for volume.
o The meter is the basic unit of length.
o The degree Celsius is the basic unit of temperature.
In baking preparations, it is important to measure ingredients accurately and
correctly to achieve correct consistency and the right taste and appearance of baked
products.
Baker’s Percentage
o The baker’s percentage uses weight in grams and refers to them as “formulas”
rather than “recipes”.
o Baker’s percentage is not the same as true percent. In true percent, the total of
the ingredients always adds up to 100 percent. In baker’s percentage, the
weight of the flour in the formula equals 100 percent. All the other ingredients
are calculated in proportion to the weight of the flour.
