Thank you for your response Thomas. My recipes are already adjusted for big batches but it includes too many ingredients and too many steps, which makes the commercial production very complicated. And since there are multiple recipes, it further becomes cumbersome.Hej Kitz,
Let's say you have a recipe for 4 people and you want to produce a batch of 60 servings.
Calculate 60: 4 = 15 and multiply your portions by 15. If you are using metric units use only Liter, Kilo, Piece or Minute as the unit not a mix of grams with centiliters, this will be all the easier to read (1.000 L milk, 0.008 Kg salt, 1.0 Pc bay leaf, 4 'working)
Then it is necessary to check the realism of the recipe: to produce 24Kg of stew and to put 2.830 kg of salt in it must raise questions.
It is also interesting in the Excel spreadsheet to quantify the ingredients in percentage; this allows readjusting the ingredients according to their importance in the finished product and in the price. (Let’s imagine that I add coconut milk in a recipe and that 12% of ingredients represent 96% of the food cost, you have to check the relevance)
In the excel sheet made among others: a column with the ingredient, the unit, the unit price, the quantities for a complete batch or a half batch, the handling with its working time, the percentages, accessories and unstenciles, allergens , ...
In practice, it is not guaranteed that 12g of ingredients for one portion correspond to 1200g of ingredients for 100 portions.
Taste, verify and validate!
Let us know something!
Whish you all the best