Percentage Based Recipies

Ian_Fleischmann_116146

I have staged at a couple nice places that does all of their recipes not only in weight, but in percentage based forms like bakers.

Any way you could throw up recipes in percentage form, especially when using hydrocolloides?

Tim_Sutherland_52834

I set a major ingredient to 100g, and then the rest of the weights will be a % of that. I then write the ingredient list out as % with the time/temp and stick the piece of paper to my upper cabinets. This allows me to knock the recipe out without going to the computer.