To scale your formula, make sure you are using bakers %'s basing the flour as 100%.
Flour 100 %
Liquid 25 %
Salt 1 %
That way you can base the formula on what you need or what you have and always get a consistant product.
100 shells should not be an issue for a professional kitchen. Work Cold and Fast and use a low protien flour and a good solid fat - shortening, butter, margarine - whatever your client requires.
Remember to prep and plan:...