scaling down bulk cake mix

Discussion in 'Pastries & Baking' started by maeser, May 25, 2012.

  1. maeser

    maeser

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    I purchased a bulk bakery cake/muffin mix.  I was hoping to use it to make muffins, although cakes are nice too.  The only recipe on the pkg. is as follows:

    10# mix

    2# 4oz water

    3# 8oz whole eggs

    3# vegetable oil

    I'm an experienced cook and baker, but I know when it comes to scaling recipes up or down it's easy to make mistakes.  I would appreciate help scaling this recipe down to using 1# mix.  I would also appreciate suggestions on using the mix to bake muffins.  Thanks for your help!
     
  2. petemccracken

    petemccracken

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    Scaled down from 10# to 1# = one tenth

    10# mix use 1#

    2# 4oz water = 36 ounces use 3.6 ounces

    3# 8oz whole eggs = 56 ounces use 5.6 ounces, about 3 eggs

    3# vegetable oil = 48 ounces use 4.8 ounces

    In other words:
    • 1# mix
    • 3.6 ounces (wt) water, about 7 tablespoons
    • 5.6 ounces (wt) eggs, about 3 large
    • 4.8 ounces (wt) water, about 4 ounces + 2 1/2 teaspoons or just under 9 tablespoons
     
  3. maeser

    maeser

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    Thanks. I didn't know if simply dividing to get 1/10 would work or if there needed to be adjustments.