What are the differences between baking in bulk and baking in smaller amounts?
I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake at home in a small batch (e.g. baking bread, pies, muffins, etc.) and then convert it into a bulk recipe?
Best Answer
Yes, recipes need to be changed as well.
- The most important [IMHO] difference is leavening (yeast/baking powder/soda etc.)
- The next issue is ratios, once you get beyond 'doubling' a home recipe your ratios will get out of sync.
- When you multiply dry ingredients (other than yeast) do so By Weight rather than dry measure. (note for sugars in a yeast leavened recipe: sugar is often 'treated as' a 'wet ingredient', still multiply by weight, this will provide the correct amount of food for the yeast)
Rule of thumb for yeast baking is to multiply everything but DO NOT multiply the yeast for doing 2X or 4X. When you are increasing the recipe by 8X you double the original amount of yeast. Your rising time may increase but that also happens with temperature variations.
Rule of thumb for chemical leavening is to multiply carefully ALL ingredients. If using baking soda and acid, sift the baking soda with flour and mix the acid (vinegar, lemon juice, sour milk) with other liquid ingredients. That way you don't lose rising power when mixing more dough. But for chemical leavening, you have to bake the mix without it sitting around. So you might weigh and set up 4X, 4X, 4X if you need 12X yield.[from King Arthur Flour]
Home sized recipes can usually only be doubled safely. Beyond that, due to rounding, the ratios within the recipe will get out of sync. We have a number of pro resources here, take a look: http://www.kingarthurflour.com/professional/flours.html(Ibid)
These are, obviously, only 'general guidelines, your mileage may vary with any given recipe.
Pictures about "What are the differences between baking in bulk and baking in smaller amounts?"
What is bulking in baking?
Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass.Do smaller loaves take less time to bake?
Multiple loaves: In larger ovens, there may not be much extra time needed, but in smaller ones (or if baking without a stone), you may need to increase baking time by 10% to 20%.What is the difference between baking and regular cooking?
Cooking is a broad term that refers to all the methods of making food. Baking is a subset and specialized type of cooking that uses dry heat to make food, particularly in an oven. Cooking is considered a form of art because it allows improvisation and to change the recipe according to your preference.Why does the amount of baking powder matter?
Too much baking powder can cause bigger bubbles and holes in cakes. We add baking powders to cake to improve their texture and to lighten the crumb of the cake. But too much baking powder may cause too much gas to be released in your cake batter as it bakes, leading to larger bubble formation.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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