FYI to all, I wasn't trying to hide the receipe or doing anything crazy, I
was just trying to make it a generic description. It's a receipe for ice
cream, the 2 gallons was the cream, and the 4 oz was the extract flavoring.

Joe

"Bob (this one)" > wrote in message
...
> 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