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Chellescakes
Posted 4 Jun 2012 , 11:05pm
post #2 of 6
I double , triple and quaddruple recipes , you just have to make sure that it is still mixed well. And all quantities of each ingredient are multiplied properly.
Some people swear by changing the leavener proportions when scaling up. But I have never found the need.* All my recipes began as home-sized and were scaled up to large quantity. This question comes up occasionally and posters have opposite opinions. This leads me to believe that recipes have way more tolerance than we believe.
* I'm not a food scientist (and I never played one on TV) but I did own a bakery with a 30- and 40- quart mixer.
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