How to adjust Baker's Percentage when Adding Ingredients

How to adjust Baker's Percentage when Adding Ingredients - Person Adding Flour into a Bowl

I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percentages correct. Basically, I don't know if adding Cocoa Powder will muck up the percentages the same as say adding more flour.

The Current Recipe is as follows:

  • 600 g Flour
  • 12 g Kosher Salt
  • 90 g Egg Yolk
  • 30 g Unsalted Butter
  • 15 g Baking Powder
  • 380 g Sour Cream

As a bonus... how much cocoa powder for a recipe like this would be appropriate? I'm kind of new to baking.

bakingcocoabaker-percentage


Best Answer

Cocoa powder is a drying agent. So you would want to remove a portion of the flour, and replace with a smaller portion of the cocoa powder plus an extra pinch of baking soda to counteract the acid nature of cocoa powder.

So if you were to follow the advice of 480g flour and 120g cocoa powder, (which sounds good) I would add a 1/4tsp of baking soda in addition to the baking powder.

I would try that out, keeping in mind that cocoa in addition to being acidic acts as a drying agent and so you may find that the above suggestion yields a slightly dryer donut than the original recipe. Adjust incrementally by tbsp of milk.

As a side note, we've all had fried chocolate donuts before and they probably haven't been bitter or burnt tasting. If you use way too much cocoa, sure. Creating recipes can be tricky, keep in mind it often takes some experimentation to perfect.



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Quick Answer about "How to adjust Baker's Percentage when Adding Ingredients"

  • Sum all the percentages in the original formula.
  • Divide new desired total yield (the total weight you want) by the sum of percentages.
  • Round up the result and multiply it by each ingredient's percentage to get the new weight of that ingredient.


    • How do you calculate percentage of ingredients?

    To accurately calculate the percentages:
  • Weigh all of your ingredients (column D in the example above).
  • Total the weight (cell D8 in the example).
  • Divide the weight of the individual ingredient by the total weight of all ingredients and multiply by 100 (formula example shown for beeswax in cell E2).


    • When calculating bakers percentages flour is usually always what percent of the recipe?

    Baker's percentage definition Baker's percentages (often referred to as \u201cBaker's math\u201d) display each ingredient in a bread recipe as a percentage based on the total amount of flour. The total flour used in a recipe will always be 100%, and the ingredients are listed as percentages to produce a baker's formula.


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    Answer 2

    I found this recipe that has 480g of Flour and 120g of cocoa powder. It might be a 1:1 match for cocoa powder to flour. Here is the recipe

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Nicole Michalou, Nicole Michalou, Nicole Michalou, Nicole Michalou

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