AHello Everyone!! I was wondering if anyone could help me with making cake batter efficiently with my new 20qt commercial mixer.. When I double my recipe to make 10 cakes my cakes and cupcks are coming out gooey and oily looking.. Please help me if you know the answer .. God bless you and thanks in advance !
Double check your math and ask someone else to do the same. All my recipes went from a 5 qt mixer to a 30 qt, and some were even scaled up for a 60 qt. Only a couple of times I've had a problem, and it was from fuzzy math. Good luck.
yes i agree it's straight up math -- if the recipe you are multiplying is viable you should be fine -- there are theories afloat about some of kind of extra consideration for double acting baking powder but i never knew about it and all my recipes worked great with just each ingredient being multiplied correctly by the same number --
AThe truly correct way to scale recipes is by using Bakers Percentage. Google it.
A[quote name="MimiFix" Thank you very much! I will try it again and carefully measure my ingredients the next time.. I really appreciate your help [/quote]
Athank you all very much for your response ! ☺