About Us

Bob (this one)

wrote:

> I have a commerical size receipe that calls for 4 ounces of liquid
> ingredient "A" to 2 gallons of liquid ingredient "B". I want to cut
> this down to home use size so I'd like to know how you convert to get
> the proportional usage for "A" for 1 pint of "B" and for 1 quart of
> "B". (I know once I get either the pint or quart measurement, the
> other is easy). I'm pretty good at math, but I falter I start to deal
> with fractional teaspoon measurements (plus I don't know how a weight
> (ounces) relates to a volume (teaspoon) in baking. If anyone can
> provide any help, I would much appreciate it. Thanks,

One US gallon is 128 fluid ounces. Two gallons is obviously twice any of
these units. These numbers are how many of the units make a gallon.
4 quarts (32 ounces)
8 pints (16 ounces, 2 to the quart)
16 cups (8 ounces, 2 to the pint)
256 tablespoons (1/2 ounce, 16 to the cup)
768 teaspoons (3 to the tablespoon)

There's no useful relationship between volume and weight. It varies with
the ingredient. There are no fractional teaspoon measurements in this.

To convert the "A" amounts, you derive a factor for "B" as a ratio
between the original amount and the desired amount, and multiply. For a
quart of "B," you need 1/8 of the amount the original recipe calls for
(8 quarts in 2 gallons). 1/8 means - to get the percent - to divide 1 by
8 = .125 or 12.5%. You only need 12.5% of the original amount of "A" for
the new recipe.

For a pint, 1/16.

For a quart, it's what percent of the original "B" is the new amount?
Multiply original "A" by that.(0.125 x 4)=.5 ounce or one tablespoon.

For a pint, same process. It's 1/4 ounce or 1/2 tablespoon or 1 1/2
teaspoons.

Having said all that, not all recipes can be "scaled" like this just by
simple arithmetic. Ingredients have a funny way of misbehaving when so
drastically changed from the original formulations. Seasonings come out
different, batters and doughs stray... like that. It's experiment time.

Pastorio

Thread Tools	Search this Thread
Show Printable Version	Search this Thread: Advanced Search
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Best pan for reducing?	Jim Elbrecht	General Cooking	5	19-07-2012 01:36 AM
Now that I've seen the Weber Commerical...	Sqwertz	Barbecue	5	06-05-2010 12:27 PM
How do the commerical bbq places know how much product to barbecue?	Bent Attorney Esq.	Barbecue	10	21-02-2010 03:57 PM
What to look for when reducing stock?	Michael Horowitz	General Cooking	27	16-11-2009 06:35 PM
Hebrew Hot dog commerical?	pamjd	General Cooking	10	27-08-2007 04:21 PM

Menu

About Us