Dear Rossi,

In "Bakewise" aurhor Shirley Corriher, former DOW research chemist and southern cook stated (in a radio interview) not all recipes are easily scalable up or down.

IIRC, Ms. Corriher had to scale recipes up for commercial kitchens. I'm not sure what technique she used.

Would you please advise how we should handle baking failure(s) of scaled recipes that are not explained if other variables are controlled?

Thank you and Great baking!

Jack M. Pennsylvania

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