Baker's Percentage Converter

Inspectable records

Ledger state

The current ledger marks this instrument verified clean within the source-bound verification corpus.

Area

Everyday & Life

Tranche

tranche-2

Evidence ID

t2-019

Ledger rows

1

No ledger note is attached.

Review findings

The core baker's-percentage formulas are standard under the stated flour-denominator assumption, but the spec is ambiguous because it lists total dough weight as an input while the formulas require total flour weight. Hydration, salt percentage, ounce conversion, validation constraints, and rounding behavior are also unspecified. The honest_label field is 'none'; the product should explicitly disclose these assumptions and limitations before release.

Formula and scope findings

• The ingredient% formula is correct only when total_flour_wt is positive and all weights use the same unit.
• The stated input 'total dough weight' is not interchangeable with total flour weight; the formulas provide no method to derive flour weight from total dough weight alone.
• Hydration% and salt% outputs are claimed but their formulas are not specified; the standard definitions would be hydration% = water_wt / flour_wt × 100 and salt% = salt_wt / flour_wt × 100.
• A full gram/oz table is claimed, but the grams-to-ounces conversion formula and rounding policy are not specified.
• No constraints are stated for ingredient weights or percentages, such as nonnegative values or whether flour must be exactly 100%.

Unit assumptions

• All weights within one calculation must use the same unit before applying the baker's-percentage formulas.
• For the test vectors, 1 avoirdupois oz = 28.3495 g.
• Hydration% means water weight divided by flour weight × 100.
• Salt% means salt weight divided by flour weight × 100.
• Displayed gram and ounce values are rounded to two decimal places, while percentages are shown without unnecessary trailing zeros.

Boundary hardening

BREAK_CLAIMED · SELF_FLAGGED

The advertised total-dough-weight input mode is not fully defined by the supplied formulas: it requires an additional inversion to recover flour weight, and different declared basis modes give substantially different outputs. Zero flour also requires explicit rejection because percentage conversion is undefined.

Errata and corrections

No applied erratum is attached to this unique-name record.

Inspectable example

4 review vectors are recorded. One source-bound sample is shown below.

{
  "inputs": {
    "mode": "percentages_to_weights",
    "flour_weight_g": 500,
    "ingredients": [
      {
        "name": "flour",
        "percentage": 100
      },
      {
        "name": "water",
        "percentage": 70
      },
      {
        "name": "salt",
        "percentage": 2
      },
      {
        "name": "yeast",
        "percentage": 1.4
      }
    ]
  },
  "expected_outputs": {
    "ingredients_g": {
      "flour": 500,
      "water": 350,
      "salt": 10,
      "yeast": 7
    },
    "ingredients_oz": {
      "flour": 17.64,
      "water": 12.35,
      "salt": 0.35,
      "yeast": 0.25
    },
    "total_dough_g": 867,
    "total_dough_oz": 30.58,
    "hydration_percent": 70,
    "salt_percent": 2
  },
  "working": "Flour = 500 g. Water = 70 × 500 / 100 = 350 g. Salt = 2 × 500 / 100 = 10 g. Yeast = 1.4 × 500 / 100 = 7 g. Total = 500 + 350 + 10 + 7 = 867 g. Hydration = 350 / 500 × 100 = 70%. Salt% = 10 / 500 × 100 = 2%. Ounces: 500 / 28.3495 = 17.64 oz; 350 / 28.3495 = 12.35 oz; 10 / 28.3495 = 0.35 oz; 7 / 28.3495 = 0.25 oz; 867 / 28.3495 = 30.58 oz."
}

Related workflows

No source-defined multi-instrument workflow membership is recorded.

Sources and evidence

These pointers bind the page to evidence. They do not grant authority or collapse verification into deployment.

• VERIFIED_LEDGER.json · VERIFIED_CLEAN
• evidence-tranche2/tranche2-results.json
• BOUNDARY_HAZARD_CATALOG.json