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- Baker_percentage abstract "Baker's percentage is a baker's notation method indicating the flour-relative proportion of an ingredient used when making breads, cakes, muffins, and other pastries. It is also referred to as baker's math, or otherwise contextually indicated by a phrase such as based on flour weight. It is sometimes called formula percentage, a phrase that refers to the sum of a set of bakers' percentages. Baker's percentage expresses each ingredient in parts per hundred as a ratio of the ingredient's mass to the total flour's mass (that is, the unit mass):For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the mass of flour rather than with respect to the mass of all ingredients, the total sum of these percentages always exceeds 100%.Flour-based recipes are more precisely conceived as baker's percentages, and more accurately measured using mass instead of volume. The uncertainty in using volume measurements follows from the fact that flour settles in storage and therefore does not have a constant density.".
- Baker_percentage wikiPageExternalLink bakers_percenta.html.
- Baker_percentage wikiPageExternalLink bakers.aspx?lang=1.
- Baker_percentage wikiPageExternalLink what-is-the-bakers-percentage-video.
- Baker_percentage wikiPageExternalLink bakers_percentage_revised_2001.htm.
- Baker_percentage wikiPageID "3467145".
- Baker_percentage wikiPageRevisionID "601176440".
- Baker_percentage hasPhotoCollection Baker_percentage.
- Baker_percentage subject Category:Baking.
- Baker_percentage subject Category:Ratios.
- Baker_percentage type Abstraction100002137.
- Baker_percentage type MagnitudeRelation113815152.
- Baker_percentage type Ratio113819207.
- Baker_percentage type Ratios.
- Baker_percentage type Relation100031921.
- Baker_percentage comment "Baker's percentage is a baker's notation method indicating the flour-relative proportion of an ingredient used when making breads, cakes, muffins, and other pastries. It is also referred to as baker's math, or otherwise contextually indicated by a phrase such as based on flour weight. It is sometimes called formula percentage, a phrase that refers to the sum of a set of bakers' percentages.".
- Baker_percentage label "Baker percentage".
- Baker_percentage label "Porcentaje de panadero".
- Baker_percentage label "Teigausbeute".
- Baker_percentage sameAs Teigausbeute.
- Baker_percentage sameAs Porcentaje_de_panadero.
- Baker_percentage sameAs m.09f0hg.
- Baker_percentage sameAs Q3778017.
- Baker_percentage sameAs Q3778017.
- Baker_percentage sameAs Baker_percentage.
- Baker_percentage wasDerivedFrom Baker_percentage?oldid=601176440.
- Baker_percentage isPrimaryTopicOf Baker_percentage.