WHY SHOULD NOT ALTER A RECIPE?

The recipes are formulas tested and re-tested before They reach our hands.  Each recipe is made ​​up of Certain ingredients, Depending on the function and quantity of each, They are added for successful preparations.

Any variation of ingredients, replace, delete, reduce or Increase the amount of These whimsically recipe unbalanced and Affect the end result.

Prepare a small amount Affects the performance of the smoothie recipe and it is not The most optimal to say.  When Amounts small (less than 150 gr.) Paddling, much of the ingredients is forced onto the walls of the container and the blades of the blender is preventing adequate mixing.

Beat bulk is highly rendidor if you have a large enough capacity blender With molds and a large oven.  Time, labor and production costs is saved.

How can vary the Amounts in a recipe?

It Specifically Referring to cakes, is keeping the ratio (the percentage of ownership) of each ingredient in the recipe.  That is, it Increases or decreases the amount of all ingredients keeping the ratio.  It does not work if you increase / decrease the amount . of some and not others 
Assuming We Have the following recipe:  
1 lb.  Flour - 3/4 lb.  Sugar - 3/4 lb.  Eggs and butter 8 medium to large (55 grams C / u.) 
American Pound = 454 g is taken.

If the basic ingredient is flour, Which Represents 100% of the prescription, the first thing to do is to bring the number of grams ingredients and determine the percentage:

Flour	1 lb.	454 grams.	100%
Sugar	3/4 lb.	340.5 grams.	75%
Butter	3/4 lb.	340.5 g	75%
Eggs	8 or.	440 grams.	97%

Prepare to half or double this recipe, just divide by 2 or is Multiplied by 2 the amount of each ingredient.

If We Have Already tested the above recipe and know Their performance, for example: 30 cupcakes, but need only 12 half prepared to get 15. It is always Advisable to do a little more for security or Because more guests arrive late.

If we need 15 We Must Prepare cupcakes mix 20. To calculate the amount of ingredients we use Rule 3:

454 g flour.	for	30 cupcakes
???	for	20

Result:. 454 x 20 ÷ 30 = 302.66 grams  Flour need to make 20 cupcakes.

Also it can be found by Determining the amount of flour for each cupcake. 454 grams  . ÷ 30 = 15.13 g  . and multiply it by 20 units = 302.66 grams  Flour and rounding would be 300 grams.

We continue calculating the other ingredients in percentage terms:  
. If 300 grams  Flour is 100%, 75% sugar and 225g butter =.  and 97% of eggs = 291 grams.  (1)

. Like we proceed to calculate the cakes  If the recipe Makes 30 servings example to learn how much is needed to make 40 portions, is first the amount of flour:

454 g flour.	for	30 servings
???	for	40

Result:. 454 x 40 ÷ 30 = 605.33 grams  . Flour Cake need to make 40 servings  . Rounding 600 grams  
. If 600 grams  Flour is 100%, 75% sugar and butter = 450 grams.  and 97% of eggs = 582 grams.  (2)

To find the number of eggs used in the two cases:  
(1) 291 g.  ÷ 55 grams.  = 5.29 units egg.  Particularly, I add 5 + 1 whole egg yolk  
(2) 582 g.  ÷ 55 grams.  = 10.58 units egg.  Added 10 + 1 egg yolk. 
In the case That Have to few eggs and add half of 1 to adjust the weight, the egg creams and added as Appropriate.

Also we can divide citing recipe for example 2 kilos of flour.  The Amounts Carried grams and the percentage of each ingredient is removed.  To Prepare only 250 g., This amount is Allocated to the flour and taken as 100%.  Knowing the percentage the other ingredients of the amount of each is Calculated in relation to the amount of flour.