Small batch to big batch

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capsaicin

Anyone with experience taking a recipe from a small to large? I don't believe it will be directly proportional, but I am having to just guess with trial and error. If anyone has suggestions to make this process easier, I would be grateful.
 
Thanks,
 
A nascent sauce maker
 
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+1 to justaguy.  I put everything, including dry ingredients and liquids, by weight.  You will never have consistency from batch to batch with things like "1 medium onion".  Once you do have it by weight, it is simply multiplying it out. 
 
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Hey y'all,
 
Thanks for your responses. I have pretty diligent records and spreadsheets of recipes in grams/oz as well as pH and yield, so that is no problem. I had heard from people that the recipe between say a 100 oz and 1000 oz are not directly proportional. For instance 10 oz of onion does not directly correlate to 100 oz of onion in the larger recipe and was wondering if you had the same experience. It sounds like you both kept the numbers directly proportional and it worked so I shall stick to the numbers.
 
Thanks again.
 
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