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BeckyH
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Post subject: A useful tip for scaling recipes Posted: Wed Mar 06, 2013 3:33 pm |
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Joined: Tue Feb 03, 2009 5:03 pm Posts: 1149
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Say you want to scale a recipe to make a larger batch. I find recipes for 9x13" pans, but want to bake 18x24" trays. So: I multiply 9x13 and get 117. I do the same for 18x24 and get 432. Then I divide. The scaling factor, as I call it, is 3.7. I multiply each ingredient by 3.7 to get the amount I need. You can build a chart of scaling factors for the sizes you use the most.
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auntcy1
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Post subject: Re: A useful tip for scaling recipes Posted: Wed Mar 06, 2013 5:29 pm |
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Joined: Tue Jan 06, 2009 3:54 pm Posts: 1165 Location: New York
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Cubangirl
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 4:08 am |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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That is pretty useful Becky. I assume it would work down as well e.g. 9" X 13" to a 7" X 10" would give you a 0.598 multiplier.
Would it work for round pans? If so what would you multiply. I get the math, just not sure what number I'd use to start.
I always had to start with volume before I got LC that did the scaling for me. If total volume was 6 cups. and the original had 1 cup milk then I'd do 1 is to 6 as X is to 9=1.5. It is nice not have to know the volume.
_________________ Alina
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jeanf
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 7:06 am |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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My math teacher is laughing somewhere right now, thinking "Told you this would come in handy"
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JesBelle
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 8:09 am |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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Awesome! Now, how do you do round pans? I'd like to make a small pi.
(I slay me.)
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Amy
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 8:16 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Well, pi day is coming up...
You slay me too.
Amy
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Paul Kierstead
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 10:01 am |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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The calculation is based on area (and assumes you are making the recipe to the same depth regardless). The area of a round pan (say... a pie pan) is pi * r^2 or pi * r * r. Now normally pans are given in diameter, so more usefully it is pi * d * d /4. We can use 3.14 for pi, and dividing by 4, we get 0.785, so our final calculation is 0.785 * d * d. So, for a 9" round pan, your number would be:
0.785 * 9 * 9
or 63.585
This is Becky's scaling factor. So, if you recipe was designed for 9x13 (117 scaling factor), and you want to make a 9" round pan instead, use 63.585/117 or 0.54 scaling. So basically you would use half the ingredients.
If that is way too long to read, then here is the short version:
The scaling factor for round pans is 0.785 * d * d where d is the pan diameter.
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Cubangirl
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 10:04 am |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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I was a math major, so I love this stuff, and should have been able to figure it out, but it has been a while since I used my brain that way. I was trying to a void having to the diameter bit. I also caught that pans had to be the same height. Thanks Paul.
_________________ Alina
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Da Bull Man
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 10:36 am |
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Joined: Fri Dec 19, 2008 11:21 am Posts: 1403 Location: Six Shooter Junction, Texas
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Sooo...who is going to put together the generic Excel spreadsheet?
_________________ To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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Amy
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Post subject: Re: A useful tip for scaling recipes Posted: Thu Mar 07, 2013 10:38 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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