Errata
- † Except for creams and custards, when the formula includes milk, bakers almost always use high-heat NFDM (non-fat dry milk). In breads the usage is typically within a range of 5%-12%; fresh whole milk is 3.5% milk fat, 88% water, and 8.5% milk solids.
- †† A yeast flavor in the baked bread is generally not noticeable when the bakers' percent of added yeast is less than 2.5%.
Read more about this topic: Baker Percentage