Del Cecchi wrote:
> 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.
Actually, I did all the calculations in my head because I already knew
the measures I posted above. They're pretty simple: divide 4 by 8 and
then by 16. Done. I daresay, a great deal simpler than going to grams,
particularly for two gallons of an undetermined liquid to be mixed with
4 ounces of another undetermined liquid. If it's water, the two gallons
weigh 7,556.848,884,2 grams but if it's a light oil, two gallons weigh
somewhere between 5,261.671,492 grams 5,896.700,81 grams. Hardly an
"easy conversion," particularly since we don't know what the substances are.
Two other things occur to me about that:
1) the ounces in the question are *fluid* ounces, not *weight* ounces.
2) we don't know what else might be in the recipe and if, in fact, it
would be a good way to go.
Pastorio