The Formula Conversion Factor (FCF)

To increase or decrease the yield of a formula, you need to determine the formula conversion factor. Once you know that factor, you then multiply all the ingredient amounts by it and convert the new measurements into appropriate formula units for your pastry kitchen or bakeshop.

This may require converting items listed by count into weight or volume measurements, or rounding measurements to reasonable quantities. And in some cases you will have to make a judgment call about those ingredients that do not scale up or down exactly, such as spices, salt, thickeners, and leaveners.