Find the percent of each ingredient used in the following formulas. Remember that flour is always 100 percent. Round your answers to the tenths place.

(a) Ingredients and Weights:
- Pastry flour: 4 lbs., 8 oz.
- Hydrogenated shortening: 2 lbs., 4 oz.
- Whole eggs: 1 lb.
- Brown sugar: 3 lbs., 2 oz.
- Salt: 1 oz.
- Baking soda: 1/2 oz.
- Vanilla: to taste

Calculate the percentage for each ingredient based on the weight of the pastry flour.

1. Pastry flour: 137.
2. Hydrogenated shortening: 138.
3. Whole eggs: 139.
4. Brown sugar: 140.
5. Salt: 141.
6. Baking soda: 142.
7. Vanilla: 143.

Note: Provide calculations for each blank to determine the percentage of each ingredient.

The percentages of each ingredient in the given formulas are as follows: Pastry flour 55.6%, Hydrogenated shortening 27.8%, Whole eggs 11.1%, Brown sugar 5.6%, Salt 0.1%, Baking soda 0.1%, Vanilla to taste.

1. Convert all weights to ounces: 4 lbs., 8 oz. = 72 oz., 2 lbs., 4 oz. = 36 oz., 1 lb. = 16 oz., 3 lbs., 2 oz. = 50 oz., 1 oz. (for salt), 1/2 oz. (for baking soda).

2. Calculate total weight of all ingredients: 72 + 36 + 16 + 50 + 1 + 0.5 = 175.5 oz.

3. Calculate percentages:

- Pastry flour: (72 / 175.5) * 100 = 41.1%

- Hydrogenated shortening: (36 / 175.5) * 100 = 20.5%

- Whole eggs: (16 / 175.5) * 100 = 9.1%

- Brown sugar: (50 / 175.5) * 100 = 28.5%

- Salt: (1 / 175.5) * 100 = 0.6%

- Baking soda: (0.5 / 175.5) * 100 = 0.3%

- Vanilla: No specific percentage given, noted as "to taste".