Large Batch Recipe Scaling

BakeryFood and Drink✓ Checkedv1.0

Before and after

BEFORE · what the owner typed

Teresa here at Clovermere Bakery, 601 Blackmere St, Southford, shop line 312-555-0162. Tamara Parks ordered 12 dozen cinnamon rolls for her church breakfast, pickup Saturday 7:00 am. Need to scale my cinnamon roll recipe. Sunil Nunez will be mixing. Recipe makes 24 rolls: Dough: bread flour 1200 g, whole milk 480 g, sugar 150 g, butter 180 g, eggs 4, instant yeast 20 g, salt 18 g. Filling: brown sugar 300 g, cinnamon 24 g, soft butter 120 g. Icing: powdered sugar 400 g, cream cheese 300 g, vanilla 2 tbsp. Our mixer maxes out at 4 kg of flour per dough. Half sheet pans hold 12 rolls each. The deck oven takes 6 pans at a time. Old recipe bakes at 350 F for 25 to 30 min. Never made more than 2 pans at once tho.

AFTER · what the skill produced

Production sheet: Cinnamon Rolls for Tamara Parks
Clovermere Bakery, 601 Blackmere St, Southford, 312-555-0162
Pickup: Saturday, 7:00 am
Mixer: Sunil Nunez

Order and scale factor
12 dozen = 144 rolls. The recipe makes 24 rolls. 144 divided by 24 = scale factor of 6.

Mixer check and batch plan
Full order flour: 1200 g x 6 = 7200 g. Your mixer maxes out at 4000 g, so one dough is too big.
Plan: 2 equal batches, each at a factor of 3 (72 rolls each). Each dough uses 3600 g flour, which is under your 4000 g limit. Eggs also divide evenly this way (12 per batch).

Ingredients for ONE batch (factor 3, makes 72 rolls)
Dough

Bread flour: 3600 g
Whole milk: 1440 g
Sugar: 450 g
Butter: 540 g
Eggs: 12
Instant yeast: 60 g
Salt: 54 g

Filling

Brown sugar: 900 g
Cinnamon: 72 g
Soft butter: 360 g

Icing

Powdered sugar: 1200 g
Cream cheese: 900 g
Vanilla: 6 tbsp

Ingredient totals for the whole order (2 batches, factor 6)

Bread flour: 7200 g
Whole milk: 2880 g
Sugar: 900 g
Butter (dough): 1080 g
Eggs: 24
Instant yeast: 120 g
Salt: 108 g
Brown sugar: 1800 g
Cinnamon: 144 g
Soft butter (filling): 720 g
Powdered sugar: 2400 g
Cream cheese: 1800 g
Vanilla: 12 tbsp

Pans and oven
144 rolls at 12 per half sheet pan = 12 pans. Your deck oven takes 6 pans at a time, so each batch of 72 rolls (6 pans) fills one oven load. Total: 2 oven loads.

Test before you bake the full order
You have only made 2 pans at once before, and this is 12 pans from two doughs three times the size of your usual. We recommend a small test run first, because these do not always scale in a straight line:

Yeast and salt: check the rise and the taste on the first dough
Cinnamon: check the flavor of the filling
Mixing time: a bigger dough may need a different time in the mixer
Proofing time: a larger dough mass can proof differently
Bake time: your recipe says 350 F for 25 to 30 min. A full oven load of 6 pans may bake differently than 2 pans, so check the first load closely and note what you find
Pan placement in the deck oven for even baking

Questions for the owner

What mixing time and proof time do you want on the sheet? None were given.
Do you want the icing made in the same mixer, or in a separate bowl? Icing amounts are per batch above.
Does Tamara Parks need allergen or ingredient information with the order? If so, please handle that with your local health department's requirements.

What it does

Takes a bakery recipe and a target quantity and turns them into a production sheet: the scale factor, every ingredient amount, how to split the work to fit your mixer, and how many pans and oven loads you need. It also flags the things that do not scale in a straight line, so you test before you commit to a big order.

Use it when: Use when a bakery needs to scale a recipe up for a large batch or big order, such as "scale this recipe," "I need 10 dozen of these," "triple this dough," or "how much flour for 150 rolls."