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kreuter90
Joined: 10 Sep 2003
Posts: 212
Location: Milwaukee Wisconsin
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 Posted: Thu Jul 08, 2010 1:23 pm
Halfing a recipe help. |
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I have a frosting recipe from a local bakery. Currently it is for a LARGE amount. How would I go about breaking it down to a smaller recipe. Do I just 1/2 everything? It is in pounds/oz so not sure if that can be converted to cups. Here is an example of what I have done. Not sure if it is right.
It calls for 28lbs/14oz of Bavarian cream. I have half as 14lb, 7 oz. 1/2 of that is 7lbs and 3.5oz...do I keep doing it all by weight or can I convert it to cups? To get to a normal amount I think it needs to get to 1/16 of the original recipe.
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Kelly
Nothing you do for children is ever wasted - Garrison Keillor |
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T. Martin
Moderator
Joined: 21 May 2003
Posts: 1491
Location: New York
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Posted: Fri Jul 09, 2010 5:59 pm
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Hi Kelly,
I have gotten commercial recipes from a couple of my favorite restaurants in the past, and though sometimes the pastry chef has been nice enough to scale it down for me a couple of times I have had to do the work myself.
What I would recommend is scale down in the format you currently have (by weight) and then use a conversion website (check out the Baking FAQ and Helpful Hints permanent thread at the top of the message board and you'll see a link for a conversion site) to convert to cups, etc., PM me if you need more help.
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~T. Martin |
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