SC - big spice question

[Decker, Terry D.]

> This in nowhere more obvious than in baking.  For baking you can not
> simply  scale up a home recipe for industrial use.  It doesn't work.  You
> might be  able to scale down an industrial formula, but you will get some
> notably weird  measurements. 
> 
> 
> Best Regards,
> 
> Paul Shore                       | Email: shore at dcainc.com
> 
Really?  If you are talking about bread, convert to measuring your
ingredients by weight, as professional bakers do.  You'll find most recipes
scale up or down reasonably well.  If you use measures other than weight,
you introduce variations in the ratio between the solid ingredients and the
liquid ingredients.  In small batches, the variation is insignificant, but
can become critical in larger batches.

Another point to consider is whether the industrial doughs are worked by
hand or completely by machine.  Machine doughs tend to be soft to make the
fullest use of the automation, so when you start converting between
commercial and non-commercial recipes, you need to be aware of how the dough
is being used to decide on the initial amount of flour to be added to the
mix.

Bear
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