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Calling all pastry chefs... I need help

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Calling all pastry chefs... I need help

Elle | Sep 15, 2003 12:39 PM

I was wondering how are cake recipes adjusted to make multiple quantities at one time. I have a family recipe and want to start a business and think mixing the batter for one cake at a time is not productive, but I don't know how to adapt the recipe to make lets say, 20 cakes at one time. I have tried simply doubling or tripling ingredients and that does not always work. I know there is a little science to this. Can someone help me? What do other people do that start successful businesses with a family recipe? Do people hire a food chemist or someone from a test kitchen or just waste ingredients trying to concoct the right formula?

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