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Quantity Cookies
Henna Question:
Hi Rose,
I'm working in a new bagel shop/bakery and i am in charge of the bakery department. i'm looking to introduce some new items based on recipes that i use at home. at the bakery we measure everything in pounds, ounces and quarts. how can i charge my cookie recipe that makes 24 cookies to a recipe that makes 400 cookies???
i'm stumped and i've been looking for the answer but i can't find any clue anywhere?
can you help me or can you point me in the right direction?
thanks!
Rose Reply:
i do everything in weights even for 6 cookies because it’s so much faster and easier. all you have to do is convert your smaller recipe to weights. make a batch weighing each ingredient and then multiply it. the problem you may run into is that things mix differently in larger quantities. you may have to adjust mixing time.
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Comments
I have a question: My blondies always end up underdone in the middle; if I bake them longer, the outside edges get overdone. I am baking them in pans that are shiny and not dark. I would like them to have the same texture thru-out: that is, not fudgy but not dry and overdone - I want to see the structure if the crumb when I cut into the cookies, not fudgy gummy-ness. I do cream the butter and sugar when called for in the recipe, etc. Any help would be appreciated-
Reply to this Posted by: Angela | May 19, 2008 3:53 PM #
I was recently in the Missoula Wheat Montana resturant, and I thought one of the clerks told me that they use Prairie Gold Wheat for Chili in place of beans. I'm certain that the clerk told me this and stated further that this method decreased the GAS ATTACK. I have been looking on your web site for the receipe, and I can not find it. I would like to try it
Reply to this Posted by: billie lape | June 27, 2007 10:16 AM #
usually tupperware.
Reply to this Posted by: Rose Levy Beranbaum | May 28, 2007 8:07 PM #
Rose, what brand of airtight containers do you use for your cookies? Thank you.
Reply to this Posted by: Judy | May 22, 2007 10:20 PM #
Yvonne - I'm confused... are you asking if it's okay to dip baked macaroons in melted chocolate? (the answer would be yes - any macaroon recipe would work). Or maybe you are looking for a very specific macaroon recipe? Or maybe you are looking for any macaroon recipe? Could you please clarify?
Reply to this Posted by: Patrincia | May 11, 2007 6:50 PM #
no i don't. anyone out there who does?
Reply to this Posted by: Rose Levy Beranbaum | May 11, 2007 5:26 PM #
Have you a recipe for a coconut macaroon where you cook the batter first . Coconut, egg whites, corn starch.Karo and ........Then you bake them and dip the bottoms in choc.
Reply to this Posted by: yvonne Parnes | May 10, 2007 6:10 PM #
nuts are nuts. NOT!
peanut allergy can kill--even the oil.
Reply to this Posted by: Rose Levy Beranbaum | February 2, 2007 6:04 PM #
I bake 6 dozen oatmeal cookies, each mo. for my church. We can not use nuts or peanutbutter because of many people who are alergic to nuts. I found a healthy Oatmeal recipe that contains nutmeg and peanut butter chips. Are these ingredients safe to use in my cookies?
Reply to this Posted by: Ruth Maison | February 2, 2007 5:23 PM #
Are chocolate chip cookies related to the cooking rate? Thanks! :)
Reply to this Posted by: Kelsey Jo Stephens | January 10, 2007 4:05 PM #
could be. i don't know if you ever tried my recipe but it's far from gummy and yes--it uses butter.
Reply to this Posted by: Rose Levy Beranbaum | December 24, 2006 8:38 PM #
I have made Mexican Wedding Cookies using different recipes and each time the cookies come out tasting gummy. I have tried plain and also self-rising flour, but I get the same result. Is it because I used margarine instead of real butter?
Reply to this Posted by: tjernigan | December 24, 2006 8:34 PM #
check out the kuhn rikkon one--it looks exceptionally sturdy and they're noted for quality equipment.
Reply to this Posted by: Rose Levy Beranbaum | December 18, 2006 1:25 PM #
Hi Rose,
I am considering buying a cookie press. Of course the wilton ones are quite easily available but according to ratings I've seen some people love em and some say there are major flaws about thickness etc. I've also seen this marcato one which is italian made and all metal construction, looks pretty good. Any recommendations.
Reply to this Posted by: Justin | December 18, 2006 10:04 AM #
this is addressed in detail under the catagory bread.
Reply to this Posted by: Rose Levy Beranbaum | December 17, 2005 5:12 PM #
Would like to know what is the best speed to mix bread dough in kitchen aid mixer.
Reply to this Posted by: Lyla | December 14, 2005 9:48 PM #