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In baking, you may see recipes quantified as a percentage of flour weight. So 1% salt added to a bread mix in baking, would be 1% of the flour weight added to the mix as opposed to the logical "mathematical" percentage which would be 1% of the total mix weight. True percentage in baking is the more logical and "mathematical" method of calculating a percentage- the way you are taught in school!!

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17y ago

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