On 2006-08-31, chef john > wrote:
> I should have mentioned, nb, you are correct about leaveners!!!! They
> are the only exception. Yeast, BP, etc. those can cause problems if
> scaled up.

I attended a govt cooking school many years ago. We used a chef
training cookbook. Most recipes were written for 50 to 100 servings.
The baking section had the exact formula for scaling leaveners (and I
think, salt), no matter how much the recipe was scaled up or down. I
don't recall the name, but I'm pretty sure the book originated from
the Waldorf Astoria Hotel in NYC. I've been trying to locate copy for
years.

nb