scaling up a small batch yeasted donut recipe

Joined Sep 7, 2016
Hi there,

I've been making and selling doughnuts for about 18 months, but working from home and making them in small batches. I now have the opportunity to move into a commercial kitchen, with massive mixers and a retarder. Can anyone point me in the direction of any helpful books or websites that have information about scaling up a dough recipe and about using commercial equipment? I really want to increase my capacity, but not sure how to get started.

Many thanks!
Joined Oct 17, 2016
Hi Rhubarb!

This is what I know about scaling up or down. I don't know if you are using volume or weight measurement, but this is what I do when I want to alter the quantity of a formula. You need a conversion factor,

Divide New qty by Old qty.   You will get a number that you then multiply each ingredient by to get the new amount of ingredient.

So if you have a formula for 24 cookies and you wish to make 50 cookies, you divide:

50/24 = 2.08 which then means you multiply each ingredient by 2.08 (I am anxious as I never round up or down) or 2.1 if you round up.

(new/old = CF) so  (CF X @ ingredient) equals new ingredient amount needed.

That's it!

Hope this helps,

Top Bottom