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Help in increasing a recipe

post #1 of 7
Thread Starter 
I bake a cheesecake that I have been selling in small quantities (2-4), which I do one at a time. Now I have an opportunity to supply it in larger quantities, (20-30). Is there a formula for successfully increasing the recipe? If I use a convection oven that can bake several at a time, will the time & temperature change? Right now I bake in a convection one at a time.
I would really appreciate any help/guidance available.

Thanks in advance!
post #2 of 7
The only concern I would have is the increase in moisture in the oven when multiple cakes are being cooked. If you can set the venting correctly on the oven to eliminate excess moisture, I don't forsee any further complications. Just my opinion though....
post #3 of 7
I don't think that it the moisture matters being that it's cheesecake. Cheesecake is frequently done in a bain marie. The difference of course is getting it all in the mixer. You should have no problem if you bake at a low enough temperature.

I'm moving this to general baking.
post #4 of 7
Thread Starter 
Thanks for moving to 'general baking'.
I do bake in a bain marie. I will have available a 20qt and 30 qt mixers, my concern is in increasing the recipe properly.

post #5 of 7
I would think that the main problem in mixing cheesecake in large quantities would be making sure that the cream cheese is well incorporated. Even in small batches scraping the bowl is important, I can only imagine the size of the spatula needed to get to the bottom of a 20-quart mixer full of batter. Not impossible but something to keep in mind.
The other issue is: when you mix one batch at a time you know the entire contents of the mixing bowl are poured into the cake pan. How are you planning to devise even distribution of batter into multiple pans for product consistency? Eye balling it can be done, but since this is your first large scale attempt it might be wise to measure a single batch and divide accordingly.
Just to make it more complicated for you: When you mix a larger quantity I’m sure the incorporation of air is going to be different than a smaller quantity (you are going to have to mix longer) so you might end up with more air in the batter, hence the volume of the batter is greater thereby changing the texture of your pre-established product. The good news is that if you decide that any air volume increase/texture change is not a negative change you might end up having “extra” batter, therefore the same cost yet with an increased yield.
No guarantees until you do a trial run.
Also, find a handy volume equivalent chart. When you are jumping from 2-4 batches to 20 things measured in tablespoons and teaspoons can quickly be converted with out a big hassle. Where do you find such a chart you ask? I’m sure that you could hunt on-line and find something for free. However, I recommend The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg. He has three wonderful appendixes one for ingredients one for equipment and one for weights, measures and yields. I highly recommend this worthy investment for anyone thinking about baking for profit or even a serious home baker. If you were fortunate enough to go to school for pastry it is still a great book. If you are relegated to self-taught it is invaluable. And don’t forget to use the Amazon link from this site!!
post #6 of 7
Thread Starter 
Thank you so much for the great advise. Doing a trial run is a great idea. I will definitely purchase the cook book ASAP!
post #7 of 7
I used to have a computer program that would do the conversions of scaling up/down recipes as needed (but it's lost on a dead harddrive). I do all my calculations manually, now, but it's really no problem if you know your equivelents i.e., x tsp = x Tb = x cups, etc, etc. Once I get to any decent sized batch of anything, I'll measure by volume and then weigh it, noting and going by weight in the future, as it's much much easier/faster when dealing with quantity.
Baking temperature for a larger batch should remain the same, although baking time may increase somewhat (and you'll likely have to rearrange pans during the baking process as I find convection ovens to be very spotty, for general baking.....I hate convection, although that's what I'm limited to, at present, at work).
Good luck with your cheesecake gig :)

- shoe
Bakers - we make a lot of dough, but not so much money
Bakers - we make a lot of dough, but not so much money
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