I'm assuming you've already got the oven space and a large capacity mixer to accommodate your scaled up batches.......right? And you've already costed out your ingredients and your overhead so you won't lose money on this venture. Of course you have. And you're properly permitted and licensed.
Big tip here: Before you scale up, it is always best to scale by weight. You will save yourself a lot of headaches and errors if you scale by weight. Scaling by volume is too inexact. Especially if you're multiplying a recipe. What is a small indistinguishable glitch in a small batch can be a large noticeable error in a large one.
But since you're a pro and you're posting in a pro forum, I'm sure you already know this.
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