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Home recipe to commercial size recipe.

post #1 of 3
Thread Starter 

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?

post #2 of 3

Trial and error is the way to go here. I am in similar situation, I developed a menu for a place that is not yet open and I am anxious because at the moment all my recipes are for a few portions and I have to translate them in to recipes or 50 or more...I cant wait for my kitchen to be operational so I can try them out in bulk situation. As far as Xanhtan, never heard of it but from what you said it looks it might be too much..... as I said you have to try it and see, at least your friends will be happy eating all the cookies.....Good luck!

post #3 of 3

You should call the starch or gum manufacturer and get the specs on the starch or gum.  They have technical sales staff to help with exactly this kind of thing.

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