Hi, I am really not the greatest with batters.. A lot of the time I am handed a recipe from cooks.com or something of the sort and asked to multiply it up for commercial service, and I feel that I spend a lot of time testing and tasting what I've come up with with traditional math. Obviously, everybody knows that a cup of flour is quite different than 80 cups of flour, are there general rules to making batters that I can go off of in terms of commercial cooking? I prefer to think in weight when it comes to this but most internet recipes are simply based off of volume. I am aware that baking soda reacts differently than powder, and that you should pretty much not mix in the wet part until day of as far as preparation goes, however, I am just overly hesitant to screw up a huge batch that I often waste a lot of time testing recipes and looking unsure of my work to my chefs when they hand me a recipe like that. I also feel like the ratio of baking powder/soda just gets messed up a lot.