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Jenise,
That is a very broad question and has many variables. You probably know all this. Not all batters weigh the same, some batters do not rise as much as others. Filling the pan 1/3 or 1/2 or3/4.
I have developed a few formulas. I would use water weight to get some sort of final weight. If your trying a formula that you think might take a fill of 1/2 the pan to rise sufficiently. I you take 2 pans, if that's the height you're going for. Fill them 1/2 with water and then pour them out to get the weight of a full mix. Then use that total to start your percentages.
Does that make any sense?
I would use weight vs volume to make it easier to scale it up.
That is a very broad question and has many variables. You probably know all this. Not all batters weigh the same, some batters do not rise as much as others. Filling the pan 1/3 or 1/2 or3/4.
I have developed a few formulas. I would use water weight to get some sort of final weight. If your trying a formula that you think might take a fill of 1/2 the pan to rise sufficiently. I you take 2 pans, if that's the height you're going for. Fill them 1/2 with water and then pour them out to get the weight of a full mix. Then use that total to start your percentages.
Does that make any sense?
I would use weight vs volume to make it easier to scale it up.
