This is a very helpful Professional Baker’s Recipe Template which is easy to scale.  There is also an instructional video which details how to use the recipe template.  The template is created in Excel so you must have Excel on your system to open this file.  Click on the link below to download for free.

System Requirements: Excel 2003 or better, Windows 98 or better.  The file is in Excel 2007 but I have opened and saved it with Excel 2003.  An earlier version may also work.

Thanks to Chef Walter Tanner for this submission.

Bakers Recipe Template by Walter Tanner

 

Click on the download button if you would like to use this sheet. The Baker’s Recipe Template is a free download, no BS, no redirects.
Note: Microsoft Excel Required (not included)

Download free

 

Bakers Recipe Template Instructional Video

 

Comments from before Site Migration

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SAMMUEL ROBERTS-MALONE [216.85.40.69]    [ Oct 21, 2015 ]

Is there any way of getting a transcript of the video?

DAVID BUCHANAN    [ Apr 23, 2015 ]

jchiongbian – I think that it may have something to do w/ your firewall/antivirus. You could try turning it off for the time it takes to download the file (remember to turn it back on afterwards!). If that doesn’t work, post your email here (I’ll delete it afterwards) and I’ll send you the file to see if you can open it that way. Or, use our “contact” page to send me your email address and ask for the Bakers Recipe Template.

JCHIONGBIAN    [ Apr 10, 2015 ]

I cannot open the file that is downloaded and says that I need to free up space and close programs.  This was the only program that was open on the screen and in the task bar.  Pls advise.

DAVID BUCHANAN    [ Dec 03, 2014 ]

Unfortunately the form converts English measurements into Metric and not the other way. But, you could easily redesign the form to go from Metric to English by changing the formulas. If you are not familiar w/ Excel and don’t know how to do this then I can do it for you for a small fee. You can email me for details at chefs-resources@ msn.com

HI [5.70.119.64]    [ Nov 25, 2014 ]

is there any way of making it so you can enter measurements in grams?

MAGNUS HOLM [187.36.101.190]    [ Sep 09, 2014 ]

Thank you very much for sharing!

HOPE SANDLER [24.19.39.41]    [ Sep 13, 2010 ]

Thank you for sharing the baker’s recipe template and creating the tutorial!  I really appreciate the resources being provided via Chef’s Resources.

DAVID BUCHANAN    [ Jul 01, 2010 ]

Thanks Magic, Chef Tanner did a great job on this template.

MAGIC OF SPICE [76.95.207.61]    [ Jun 30, 2010 ]

Wonderful resource!

 

  • David F

    hi thanks for sharing this. I will like to know how to download this as i can’t find any download link to it.

    • http://www.chefs-resources.com/ David Buchanan

      @disqus_ZauGgMaJw3:disqus Click on the green “Download” button in the center of the page. It may not have been there yesterday due to a glitch in my code.

  • Misa Challingsworth

    This is a wonderful resource. My only issue is that I am not able to enter recipes with eggs. For example: pot du creme recipe calls for 2 egg yolks. Any way to solve this without weighing ALL my recipes that contain eggs? Thank you!

    • http://www.chefs-resources.com/ David Buchanan

      This particular recipe template is meant to be a very “scientifically accurate” recipe so that all ingredients are scaled exactly. So yes, you’ll have to convert your eggs into a weight. However, you should be able to weigh a few eggs of each size you use and then set a standard weight which you can then apply to all recipes w/o having to actually weigh them out. Here is a helpful link I found on how much an egg weighs:
      http://bakelikeaninja.com/how-much-does-a-large-egg-weigh-useful-info/