Recipes

[Naps]

Can anyone help me with mass producing a recipe?

Does anything change in the process when you are doubling and tripling recipes?

Do the dough handling and kneading times all stay about the same?

Does anyone have any experience with making large amounts of dough?

Naps

[Pete-zza]

Jonathan,

Your question on scaling comes up from time to time, with one of the most recent threads on the topic being at http://www.pizzamaking.com/forum/index.php/topic,3463.msg29335.html#msg29335. If you have the baker's percents and either a dough batch size or thickness factor in mind you can use the Lehmann dough calculator to easily scale up in size. However, you will have to do it in some other way (e.g., a spreadsheet) if there are more ingredients than the calculator can accommodate.

I would imagine that given a particular mixer the knead times and maybe speeds will vary with dough batch size.

Peter