Advertisement
The Formula Conversion Factor (FCF)
Appears in
By Culinary Institute of America
Published 2015
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.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title