Hope someone can help with this.
I have a recipe for a gluten free cookie which requires .05 grams of Xanthan.
If I want to times the recipe by 10 do I also multiple the Xanthan by 10?
When I did the dough was too gummy and I had a hard time piping the dough.
I have a lot of recipes that I would like to start using at my commercial bakery.
Is there a formula for converting the recipes?