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.
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.
Click on the download button if you would like to use this sheet.
Note: Microsoft Excel Required (not included)
Comments from before Site Migration
Is there any way of getting a transcript of the video?
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.
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.
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
is there any way of making it so you can enter measurements in grams?
Thank you very much for sharing!
Thank you for sharing the baker’s recipe template and creating the tutorial! I really appreciate the resources being provided via Chef’s Resources.
Wonderful resource!
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hi thanks for sharing this. I will like to know how to download this as i can’t find any download link to it.
@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.
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!
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:
https://www.thekitchn.com/medium-large-jumbo-how-egg-sizes-actually-measure-up-ingredient-intelligence-200891
Hello Chef
I am SO grateful I have found this website and all its brilliant information!!!
I am having trouble with trying to watch the video, is there a way you could email it me?
with so gratitude
chef Michelle
Unfortunately this was a flash video uploaded in 2010 and flash is no longer usable so the original video source file is no longer accessible.