Home Cooking 3

Trying to learn how to double+ my sauce recipes

mugzi | Jun 16, 2017 12:53 AM

I have recipes that I've mastered in small quantities at home, but now I'm planning to fulfill my lifelong dream and open a restaurant and would need to make them in much larger quality. I found calculations for most of my ingredients except for sweet aspects such as fruit, sugar, corn syrup in some cases (would love to swap it out but nothing seems to work right, but did find an organic/non-gmo version). What I'm trying to figure out is how the multiplying ratio works with the sweets in recipes without destroying sauces or making them over-sweet.

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