Topic: Converting bread recipes

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Posted at April 29, 2015, 12:54 pm:

Hello
I am planning to upgrade my home baking to a larger commercial operation. Is there a formula to convert basic bread batches into commercial ones (one loaf into 100 loaves)? Do I have to keep the same proportions between the basic ingredients; flour, yeast, water and salt
I will appreciate any help and many thanks in advance
Benjamin

Original of the message was taken from http://www.cheftalk.com/forums/

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