— Heather Hutchison

So each recipe is going to have a different way to be able to increase it to be able to go to 20 to 40 of something. Um, now depending on the recipe that you have, um, you know, and where you're getting it from, that's pretty different. It sounds like you might need a little bit of experimentation to make that happen. Um, you know, if you're doing 20 to 40 recipes and baking, that's probably gonna be a pretty exact science and there are tables to be able to help you increase recipes for that so you can actually find out what the weight quantities of everything are. And then baking, it's typically all going to be weighed out. Uh, again, that's not my area expertise. I'm not the baker expert, um, expert at all. So you might want talk to Fran on her next live event for that as well too. Um, but from my experience, it's basically, you know, depending on the recipe, you're gonna have, um, a wide variety of different things that you would have to increase or decrease on recipes because if you just multiplied say a recipe for something, you might have way too much spice on something or way too much flour, um, or baking powder or baking soda or something like that too. But, um, again, not my area of expertise on baking, um, on like a typical recipe, if you're doing catering or something like that, if it's something, you know, not baking, you can, there's a little bit more leeway on that where you can just multiply your items by the quantity that you're making. Um, but in baking it's a very exact science and it definitely needs a, a little bit of, uh, formulation of formulaic, uh, relation to it.