Equipment

When you change the size of a formula, you must often change the equipment, too. This change often means the recipe does not work in the same way. Bakers and cooks must be able to use their judgment to anticipate these problems and to modify their procedures to avoid them. The example just given, of cooking a large batch of dessert sauce in a steam kettle, is among the kinds of problems that can arise when you change cooking utensils.

Other problems can arise because of mixers or other processing equipment. For example, if you break down a dough formula to make only a small quantity, you might find there is so little dough in the mixing machine that the beaters don’t blend the ingredients properly.