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  • Tripling A Recipe

    Escrito por mmcgovern625 on enero 2, 2025 en 01:06

    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

    Sol Damiani respondió hace 1 semana, 6 días 3 Miembros · 2 Respuestas
  • 2 Respuestas
  • Sussan Estela Olaya

    Miembro
    enero 2, 2025 en 01:17
    Level: favicon spaced Scoolinary Team

    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.

  • Sol Damiani

    Administrador
    enero 8, 2025 en 16:47
    Level: favicon spaced Scoolinary Team

    Hey there Chef Mary!👋

    Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

    I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

    I hope Sussan’s answer helped you. Please let us know if it did.

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