4% || align=left | Wf * 0.04 ||align=left | Wf * 4% |- | align=left | salt || 1.8% || align=left | Wf * 0.018 ||align=left | Wf * 1.8% |} In the example below, 2 lb and 10 kg of flour weights have been calculated. Depending on the desired weight unit, only one of the following four weight columns is used: {| class=wikitable style="text-align:center;" |- ! colspan=2 rowspan=2 | Baker'spercentage || colspan=4 | weights |- ! colspan=2 | 2 lb ||colspan=2 | 10 kg |- ! align=left | ingredient || % || lb || oz || kg || g |- | align=left | flour || 100% || 2 || 32 || 10 || 10000 |- | align=left | water || 35% || 0.7 || 11.2 || 3.5 || 3500 |- | align=left | milk || 35% || 0.7 || 11.2 || 3.5 || 3500 |- | align=left | fresh yeast || 4% || 0.08 || 1.28 || 0.4 || 400 |- | align=left | salt || 1.8% || 0.036 || 0.576 || 0.18 || 180 |} Creating baker's percentages The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: {| class=wikitable style="text-align:center;" |- ! align=left | ingredient || weight || || colspan=2 | × 100% |- | align=left | flour || 10 kg || 10 kg ÷ 10 kg = 1.000 ||=|| 100% |- | align=left | water || 3.5 kg || 3.5 kg ÷ 10 kg = 0.350 ||=|| 35% |- | align=left | milk || 3.5 kg || 3.5 kg ÷ 10 kg = 0.350 ||=|| 35% |- | align=left | fresh yeast || 0.4 kg || 0.4 kg ÷ 10 kg = 0.040 ||=|| 4% |- | align=left | salt || 0.18 kg || 0.18 kg ÷ 10 kg = 0.018 ||=|| 1.8% |} Due to the canceling of uniform weight units, the baker may employ any desired system of measurement (metric or avoirdupois, etc.) when using a baker's percentage to determine an ingredient's weight. Generally, the baker finds it easiest to use the system of measurement that is present on the available tools. Formula percentage and total mass {| class=wikitable style="text-align:center;" |- ! Ingredient || baker's% || true% |- | align=left