dedicated to my new friend NotBob...

The basic scaling formula for any recipe is as follows:

2 simple steps

Step 1.
If you take the "New Yield" (how many portions you now desire) and
DIVIDE by the "Original Yield" (how many portions the current recipe
yields) you will get what's called the "Scaling Factor"


example: New Yield of 24 divided by Org. Yield of 4 = Scaling Factor
of 6


Step 2.
Scaling Factor X the Orginal Ingredient Amount = New Amount Needed!


example: Scaling Factor of 6 X 1/2 pound flour = 3 pounds needed
for new recipe


This works for reducing also: 4 N.Y. divided by 8 O.Y. = Scaling
Factor
of .5 etc.


Hope this helps....


Now as far as a scaling spices...I think that's a complete myth!!!!


Here is my proof:

I've had chefs tell me, "be careful, the recipe
scaled up 4 times now calls for 4 Tbls of hot pepper, but dont put
that much in,it will get too spicy."


WHAT!???!!??!? If I made that recipe in 4 single batches and added

1 tbl of pepper as called for in each bowl, I would have 4 perfectly
seasoned bowls of whatever.


Now If I took those 4 bowls and mixed them together into one big batch,

are you telling me it would get "hotter?" No, it would be the same as
the 4 small batches! See how this makes no sense. Spices scale up like
every other ingredient. This is a classic
kitchen math myth!!