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Baker's percentage calculator example: Lemon madeleines (requires Javascript)

In this example, I take a recipe from Professional Baking by Wayne Gisslen. After cracking two eggs, I have two egg whites, which weigh 80 grams. I enter the recipe measurements and the weight of my egg whites in order to proportion the remaining ingredients.

To complete this example, please enter 80 into the egg whites row and press Tab, or click on the next text box.

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recipe name:
ingredient name baker's %, from recipe weight, grams
Total %: Total weight: grams
Additional notes:

Important: you must copy and paste this text and save it in your own computer for future reference.
Nothing will be saved in the NYU servers.

To send feedback: email my username (5-character username that follows the ~ in the address bar) at my university's domain.
Baker's Percentage Calculator by Heitor Chang