Use the percentage gone to cathedral quantities needed

C. USING BAKER'S PERCENTAGES the percentages given to calculate the quantities needed in the following formulas, (You are provided with either the weight of the four or the total yield by weight.) Fill in the blanks with your answers. Do either the U.S. or metric calculations or both, as directed by your Instructor. U.S. Measures Baker's % Metric Measures 1. U.S. Measures Baker's % Metric Measures 55% Water 5% Pastry flour 1 1b 100% 500 g Yeast Sugar 10% 6% Shortening Salt 14% 1.5% Sugar Baking 2% 1.5% Salt powder 5% Milk solids Eggs 14% 50% Eggs Milk 100% 90% Bread flour 6% Yield: 10 lb 205% 5000 g Vanilla 1%