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Tripling A Recipe
Most of the time you read where it says you should not double or triple a recipe. Surely bakery’s must do this. Is there a proper way to figure all ingredients to be able to make more than one batch at a time?
Thank you,
Mary
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2 Replies
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Hi Mary McGovern Wells
When it comes to doubling or tripling a recipe, especially in baking, there are a few important things to consider. While you can double or triple each ingredient, some factors need to be kept in mind.
▪️Accurate proportions: It’s essential to stick to exact proportions when scaling up. Use a scale to measure in grams, not in volumes (cups or tablespoons).
▪️ Sensitive ingredients:
-Yeast: When using yeast, it doesn’t always scale linearly. Sometimes, you can use a bit less when scaling because fermentation time may change.
-Eggs: If the recipe calls for an odd number of eggs and you’re doubling, adjust the egg weight to maintain the correct proportion.
▪️Times and processes:
-Although the ingredients are adjusted, mixing, kneading, or whipping times may need to be altered, depending on the volume.
-Baking times may also vary if you’re cooking a larger quantity of dough at once.
▪️Test small scales first: If you’re unsure how a recipe will react when scaled, try doubling the recipe first before attempting larger quantities.
▪️ Use base formulas: Many bakeries use bakery formulas (baker’s percentage), which are proportions based on the weight of flour as 100%. This makes it easier to scale recipes.
I hope this information is helpful.
Best regards.
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