FoodBanter.com - View Single Post - reducing a commerical receipe to home use? help please

Del Cecchi[_1_]

Bob (this one) wrote:
> wrote:
>
>> 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,
>
>
> One US gallon is 128 fluid ounces. Two gallons is obviously twice any of
> these units. These numbers are how many of the units make a gallon.
> 4 quarts (32 ounces)
> 8 pints (16 ounces, 2 to the quart)
> 16 cups (8 ounces, 2 to the pint)
> 256 tablespoons (1/2 ounce, 16 to the cup)
> 768 teaspoons (3 to the tablespoon)
>
> There's no useful relationship between volume and weight. It varies with
> the ingredient. There are no fractional teaspoon measurements in this.
>
> To convert the "A" amounts, you derive a factor for "B" as a ratio
> between the original amount and the desired amount, and multiply. For a
> quart of "B," you need 1/8 of the amount the original recipe calls for
> (8 quarts in 2 gallons). 1/8 means - to get the percent - to divide 1 by
> 8 = .125 or 12.5%. You only need 12.5% of the original amount of "A" for
> the new recipe.
>
> For a pint, 1/16.
>
> For a quart, it's what percent of the original "B" is the new amount?
> Multiply original "A" by that.(0.125 x 4)=.5 ounce or one tablespoon.
>
> For a pint, same process. It's 1/4 ounce or 1/2 tablespoon or 1 1/2
> teaspoons.
>
> Having said all that, not all recipes can be "scaled" like this just by
> simple arithmetic. Ingredients have a funny way of misbehaving when so
> drastically changed from the original formulations. Seasonings come out
> different, batters and doughs stray... like that. It's experiment time.
>
> Pastorio

I would convert everything to grams and weigh it. easy conversion.

--
Del Cecchi
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