BakeryCalc

The bakery formula is a method of expressing the proportions of the ingredients in a bread recipe based on the weight of the flour, which is taken as a reference. Thus adapting the recipe to the amount of dough you want to make and also facilitating the comparison of different recipes.

This App is aimed at bakers of all levels and seeks to facilitate the work of baker calculations by percentages and weights in a safe, reliable way and with a friendly interface.

Features:

- 3 working methods: Percentage based on total dough, Weights based on flour and Percentage based on flour.
- Create: Bakery formulas and one sourdough.
- Edit and delete: Any formula or sourdough you have.
- Add all the ingredients you need.
- Instant automatic calculations.
- Calculations with decimals.
- Add custom notes.
- Option to keep the screen on always.
- Add your ingredients in an orderly manner thanks to the friendly interface.
- Light and dark theme.
- Automatic 100% flour count checker.
- 11 different languages (German, English, Spanish, French, Hungarian, Italian, Japanese, Korean, Portuguese, Russian and Chinese).
- Formula and sourdough search engine.
- List ordered alphabetically.
- Save to the device and you can also locally backup your data and recover it to any device.
- Option to change the weight unit.
- Formula view to work.
- Duplicate any formula or sourdough.
- Add fillings for your doughs to your formulas and obtain their percentage based on the total dough.

With this application you can calculate your formulas professionally with instant percentage calculations while you enter the values. You can also make your own sourdoughs and add them to your formulas, you can add fillings to your doughs, you can add all the ingredients you need, it allows you to add notes to each recipe and notes to each sourdough, you can save, edit or delete all your formulas. This application is available in 10 languages, has a formula/sourdough search engine and has a configurable function that allows you to keep the screen on constantly so that you can work without it blocking and it is also possible to create duplicates of your formulas or sourdoughs.

Methods:

- Percentages Based on Total Dough: In this method, all ingredients are expressed as percentages of the total dough of the recipe. Flour is taken as 100%, and the amounts of the other ingredients are calculated in relation to the total percentage and weight of the total dough. It is useful for adjusting the scale of the recipe according to the desired quantity.

- Weights Based on Flour: In this method, flour is taken as the base unit of measurement (100%). The ingredients are expressed as weights relative to the amount of flour. This method makes it easy to adapt ingredient amounts individually by allowing you to modify a specific ingredient without affecting your entire formula.

- Flour Percentages: Similar to the flour weights method, but the ingredients are expressed as percentages instead of weights. Flour is taken as 100%, and the other ingredients are indicated as percentages relative to the amount of flour. This method is common in professional baking and makes it easy to adjust recipes to different sizes.

These methods are flexible and allow bakers to easily adjust recipes to their needs, whether for larger or smaller productions. Additionally, they are useful for maintaining consistent proportions between ingredients, which is essential for achieving the quality and consistency of the final product.

Made for bakers!