Hello everyone, I'm new to this forum but am currently active on several others. Just wanted to say hi and greetings from Mexico City before getting into it! I'm a small business owner who has manufactured and distributed "homemade" (small factory) baked goods for the past 4 years. Cookies and cupcakes mainly. I was contacted by a large company who will be opening Mrs Fields type retail locations inside a national department store called Liverpool (this is for Mexico). Liverpool is the country's largest department store with 120 stores nation wide, so it's a pretty hefty project. Here's the pickle: one of my current business's biggest attributes is that all cookie dough is made in small batches to ensure a "grandma cookie" quality. But, considering the volume of cookie dough needed this is absolutely impossible for the new business. I need help scaling my recipes into commercial formulas, for 60 quart mixers. I've read about using baker's percentage and other formulas (which i understand perfectly having been developing NY style pizza for the past year) but I only have 3 weeks left until the first store opens and will only have about ten days access to the 60 qt mixers before launch (the kitchen still isn't ready and the machines haven't been delivered yet). I was only just contacted by the company 5 days ago, in case anyone was wondering why I'm in such a hurry hehe. Any help would be EXTREMELY appreciated, and if I can help anyone else with something baked goods/pizza related I'd be more than happy. Thanks!