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scaling down bulk cake mix

post #1 of 3
5/25/12 at 2:01pm
Thread Starter 

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!

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post #2 of 3
5/25/12 at 2:17pm

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
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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 3
5/25/12 at 2:32pm
Thread Starter 
Thanks. I didn't know if simply dividing to get 1/10 would work or if there needed to be adjustments.
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