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Double, Triple or Decrease a Recipe

Source of Recipe

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Recipe Link: www.baking911.com/howto_recipes_doubletriplecut.htm

List of Ingredients

Double, Triple or Decrease a Recipe

RECIPE RULES:
NOT ALL RECIPES CAN BE SUCCESSFULLY DOUBLED OR MORE, especially sugar syrup
based candy. When you double or triple a recipe or cut it in half, it's not
as accurate as weighing all ingredients or using a conversion factor, called
scaling.

If you choose to scale a recipe, there are some general rules:DO NOT adjust
the oven temperature.
Use extra or less baking pans (the same size as the original). The batter
should remain the same depth in the pan as the original, otherwise it won't
bake.
Take care to lengthen or shorten mixing times, but only by a minute or two.

D o u b l i n g a recipe:
Just double the ingredients.
If the increased recipe calls for uneven amounts of ingredients, it is a
help to remember that: 2/3 cup = 1/2 cup plus 2-2/3 tablespoons
5/8 cup = 1/2 cup plus 2 tablespoons
7/8 cup=3/4 cup plus 2 tablespoons
Use twice as many pans of the same size indicated for the original recipe or
a pan double in area... so that the batter will be the same depth in the pan
and the same baking time and temperature may be used.
Do not crowd the oven with extra pans. Air must circulate freely around
them. Save the extra batter in their pans, in the refrigerator, while the
first half bakes if you don't have room in your oven. Extra batter stored
in the mixing bowl has a greater chance of deflating.
If you are doubling a recipe containing gelatin and 2 cups of liquid, double
the amount of gelatin and use only 3-3/4 cups of liquid.
The baking times will probably lengthen, but the oven temperature stays the
same.


T r i p l i n g and more:
Do not simply triple the ingredients; for accuracy, weigh all ingredients or
convert the recipe using a conversion factor.
The baking times will lengthen, but the oven temperature stays the same.

D e c r e a s i n g - Cutting in half:
Reduce all of the ingredients by half. But, you can also weigh all
ingredients or convert the recipe using a conversion factor.
If baking a layer cake, and cutting recipe in half, use just one pan that is
the same as the 2 original sizes.
If the divided recipe calls for less than 1 large egg, in order to get
"half", beat the egg so the yolk and white are well mixed, let the bubbles
settle, and measure two tablespoons.
Baking pans used for half recipes of cakes, pies, etc. should measure about
half the area of those for the whole recipe. Approximate baking time and
oven temperature are the same.
The oven temperature stays the same while the baking time will decrease.


Recipe