I'm opening a pastry shop, I would like to know if it is ok to double or even triple a Genois recipe. I kind of heard that you can not do so, I don't want to bake one genois at a time. HELP

By momoreg on Thursday, October 21, 1999 - 06:37 am: Edit

Yes, you can multiply almost any recipe.

By W.DeBord on Thursday, October 21, 1999 - 08:47 am: Edit

Are you working with Soliman who just posted the same question? We all multiply, all the time. Never make one, when for the same effort you can make two. With a little more effort you can make much more. Learn how and what you can freeze too.

It's very rare that a recipe won't work at all if it's multipled. I can't remember any.

Do you have professional books that your working from? They always tell you how many times you can multiply their recipe. I often go well over that number. Multiply as high as you want until it doesn't work then you'll know the limit of a recipe.

You have to take certain risks not written in cookbooks. If you understand how to make something correctly in a small volume making it well in larger batches will come quickly.

By Pierre (Pierre) on Tuesday, October 26, 1999 - 10:33 am: Edit

you can make as many genoise as can fit in your mixing bowl......these are things you should know before you even consider going into business for yourself!

By Joey181 (Joey181) on Sunday, January 02, 2000 - 12:50 pm: Edit

Be careful if you do double or triple the recipe because a lot of the time if the recipe isn't designed to be doubled it doesn't always turn out the same.

By W.DeBord on Sunday, January 02, 2000 - 05:51 pm: Edit

Joey 181 if you get a job as a pastry chef you will quickly find out alot about increasing recipes. I've multiplied recipes up to and probably over X16. I can not think of one recipe that hasen't worked being multiplied. You learn how to juggle your timing and mis en place to work in larger volume. Trust me you will be embarassed and lost if you bake one cake at a time. You'll learn somethings they taught you in school will be different than on the job.

Good Luck to you.

By PAM on Sunday, January 02, 2000 - 06:15 pm: Edit

HI JOEY. I AGREE W W.DEBORD. I HAVE SCALED UP & DOWN MANY COOK BOOK OR OTHER RECIPES FOR USE IN A HOTEL OR USED RESTAURANT RECIPES AT HOME OR FOR SAMPLES.IF YOU DO EVERYTHING BY WEIGHT ITS FINE.IT WILL BE NECESSARY TO DO THIS. DO YOU KNOW THE PROPER WAY?
IF YOUR RECIPE IS FOR 8 CAKES & YOU WANT 16 YOU DIVIDE THE NEW BY THE OLD(16 DIVIDED BY 8 = 2)
YOU THAN MULTIPLY ALL INGREDIENTS BY THAT # IN THIS CASE 2, SO IF YOU ORIGINALLY ARE SUPPOSED TO USE 12 EGGS 12 X 2=24 (OBVIOUSLY THIS IS AN EASY ONE) YOU CAN USE NOT ONLY THE NUMBER OF SERVINGS BUT ALSO HOW MUCH INGREDIENTS & DO IT THE SAME WAY
IF YOUR RECIPE CALLS FOR 6# OF CHOCOLATE BUT YOU HAVE ONLY 4 1/2# YOU DIVIDE NEW BY OLD(4.5 DIVIDED BY 6 =.75) MULTIPLY EVERYTHING BY .75. BE SURE TO WATCH THE DECIMEL POINTS.IS THIS THE SAME WAY YOU LEARNED IN SCHOOL JOEY?

By momoreg on Sunday, January 02, 2000 - 06:28 pm: Edit

I recently increased a grand marnier souffle recipe from 25 servings to 100, and the yeild was a bit lower than I expected. It was probably due to the weight of the mix deflating the whites. It yeilded about 92 comfortably, but I stretched it to 100. Other than that, I have to agree with W. and Pam. Any recipe can be multipled by weight.

By W.DeBord on Sunday, January 02, 2000 - 09:39 pm: Edit

O.k. egg whites are a good point they are something to watch for. But weather, temp. and sleeping on the job(under or over whipping) can effect them too so I always go over on my portion count when making souffles.

But the point still remains, you can and must multiply. Your volume may be degreased but your product will still come out fine. When your a pro you expect this and cover your-self.

Joey181 instructors teach rules of thought but we have to break them all the time. It's part of keeping our job, dealing with the (supposed to be) impossible.

By Joey181 (Joey181) on Wednesday, January 05, 2000 - 02:41 pm: Edit

pam

I have never heard of dividing the new by the old. our chef never taught us a whole lot about multiplying recipes he usually gave us the recipe if we need to do mass production. Thanks for the tip :o)

By sec on Wednesday, February 07, 2001 - 10:28 pm: Edit

Natural Foods Bakery - I'm interested in a source/recipes for a natural foods co-op bakery. Probably not high volume to start. In the past have only worked at European type pastry shops/bakeshops. Any information would be helpful. Thanks for any help.