|
Posted to rec.food.baking
|
|
|
reducing a commerical receipe to home use? help please
http://www.acenetworks.org/frames/fo...tch_recipe.htm
> wrote in message
ps.com...
>I have a commerical size receipe that calls for 4 ounces of liquid
> ingredient "A" to 2 gallons of liquid ingredient "B". I want to cut
> this down to home use size so I'd like to know how you convert to get
> the proportional usage for "A" for 1 pint of "B" and for 1 quart of
> "B". (I know once I get either the pint or quart measurement, the
> other is easy). I'm pretty good at math, but I falter I start to deal
> with fractional teaspoon measurements (plus I don't know how a weight
> (ounces) relates to a volume (teaspoon) in baking. If anyone can
> provide any help, I would much appreciate it. Thanks,
>
> Joe (joemagiera at ameritech dot net)
>
>
|