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Converting a home baking recipe to a commercial baking recipe

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bakerboyz Jan 24, 2010 08:17 AM

Any tips on converting a home cookie recipe to a commercial sized recipe...say if I wanted to multiply the recipe by 10X or 15X or more. I believe that I cannot just multiply the same ingredient by 10 and still come out with the same result. I believe that I need to adjust the baking soda and baking powder. Are there any professional bakers who can assist me?

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  1. todao RE: bakerboyz Jan 24, 2010 01:09 PM

    Recipes for baked goods are usually developed with very specific controls in mind. The size of the pan used, temperature, ratio of wet to dry ingredients and stirring/kneading times are all critical. I might suggest you consider doubling a recipe you might want to try and working from there. Once you've exceeded what you define as the "limits" of the recipe you're working with, establish that as your base and simply make several duplicate batches of the same thing. The other option might be to add a U.S. Army/Navy cookbook to your collection. But even then, those cooks prepare large quantities of baked goods in batches. For bread, you can simply rely on baker's percentages for good results as long as you know how to "read" the dough.

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      bakerboyz RE: bakerboyz Jan 25, 2010 04:59 AM

      Are there any professional bakers out there that can help. I am talking cookie recipes and specifically, how to adjust the baking powder and baking soda when I increase the amount by 10X or 15X or so.

      1 Reply
      1. re: bakerboyz
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        jsaimd RE: bakerboyz Jan 25, 2010 07:30 AM

        I would try a search on the egullet forums - bet you this has been addressed there by professional bakers

      2. bushwickgirl RE: bakerboyz Jan 25, 2010 08:25 AM

        Try this link if you don't get the into you need, ask at http://www.cheftalk.com/forums/ you'll find professional bakers posting at that site.
        From what I remember from culinary school, scaling recipes many times over takes adjustments with leavening, liquid, flavoring, sugar, salt and flour and these items are not recommended for scaling, across the board. So do smaller batches. Cookie dough recipes can usually be mutiplied up to 4 times without any problems. If you need to work in advance, cookie dough freezes very well.
        Professional bakers that worked either with me or for me in pro kitchens produced by batch, rather than large quantity.

        1 Reply
        1. re: bushwickgirl
          todao RE: bushwickgirl Jan 25, 2010 11:51 AM

          Looks like we went to the same school ...

        2. cookingwithdenay RE: bakerboyz Jan 25, 2010 07:50 PM

          Hello Bakerboyz,

          I would recommend that you use the Recipe Adjuster Program located at http://www.fruitfromwashington.com/Re...

          This program will allow you to triple the recipe and I would not take it much larger than that without really examining your ingredients carefully. Most commercial recipes are derived from an exact formula and if you are using a basic homemade cookie recipe this will probably give you better results. You can of course contact a culinary art program in your community and ask one of the "instructors" to work on the formula for you, but I don't know that they will take time to do it.

          I have used this program and it is most helpful. Good luck.

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            bakerboyz RE: bakerboyz Jan 26, 2010 12:22 PM

            Thank you all. I ended up calling the American Baking Insitute and spoke to a chemist, I believe, in their technical department who gave me a formula for converting recipes up by using what he called "baker's percent". Essentially, he told me that the only ingredient that I needed to be concerned with was the leavening agents, baking soda, baking powder, etc. He told me that there would still be some experimentation but gave me a good formula for determining the percentage of baking powder and/or baking soda in a larger recipe. What he told me to do was to 1st weigh all of my ingredients in the recipe; next take the weight of the flour in the recipe which then becomes 100% and the baking powder and baking soda should be 1% of that total but no more than 1.5% in any event.

            1 Reply
            1. re: bakerboyz
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              MCZK RE: bakerboyz Dec 10, 2010 09:00 PM

              I am sorry to have joined this discussion so late so I will just say that if you can access the following book - Gisslen - Professional Cooking [textbook, college edition] (Wiley, 2007)
              Chapters 29-34 will provide some essential basics - I hope this helps and you can get the text book

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