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Basic Formula and Recipe Conversion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Unless you are working in an operation that uses only its own standardized formulas, you frequently will be required to convert formulas to different quantities. For example, you may have a formula for 20 lb dough but need only 8 lb.
Converting formulas and recipes is an important technique. It is a skill you will probably need to use many times in this book and in your career. There is no “best” yield to write recipes for, as every operation, every school, and every individual has different needs.

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