Scaling for muffins.

[Lynn2020]

Hi everyone .
I have a recipe which is as follows
1000g cake mix
300g oil
300g water
350g egg
It's the craigmillar x moist toffee cake mix
On the packaging it says to use for cupcakes and muffins scale to 100g . What does this mean . I've never purchased such big bags of cake mix this is the first one I've bought as I usually stick to what I know .
How do i do this to make muffins. It says will make around 12 muffins if scaled to 100g i just dont know what it means and how I should do it .
Does it mean all ingredients should weigh 100g ?
Regards
Lynn

 

[Norcalbaker59]

It means to use baker’s percentages.



Baker’s percentages is the ratio of all ingredients to flour.



Flour is always 100%.



All other ingredients are divided into the weight of the flour.



In this case the flour is the cake mix.



If you divide each one of the ingredients into 1000g (the weight of the cake mix) you get the percentages.



300 ÷ 1000 = .30

350 ÷ 1000 = .35



Cake mix 100% (1.00)

Oil 30% (.30)

Water 30% (.30)

Egg 35% (.35)



If the scale is 100g mix for 12 muffins, then multiply 100 by the percentage of each ingredient.



But honestly 100g for 12 muffins doesn’t sound right to me.



.30 × 100 = 30

.35 x 100 = 35





100 g mix

30mL oil

30mL water

35mL egg



195mL total batter weight



16.25mL batter per muffin—that’s not enough batter for a muffin. Normally 45mL batter per muffin in a standard tin. Or at least 40mL.



45 x 12 = 540mL total batter needed



Baker’s percentages

1.00

.30

.30

.35

——

Total baker’s % 195%







you want to bake 12 muffins, 45g each



Step 1: multiply number of muffins by weight



12 x 45 = 540



total weight of batter required: 540 mL.



Step 2: divide total weight of batter required into total baker’s percentages



540 ÷ 195 = 2.769



2.77 (round up) is the multiplier to use with the baker’s percentages



Cake mix 100%



100 x 2.77 = 277g



Oil & Water

30 x 2.77 = 83.1



Egg

35 x 2.77 = 96.95



277g cake mix

83mL oil

83mL water

97ml egg
———

540 mL total batter



540 ÷12 = 45mL batter per muffin

 

[Lynn2020]

It means to use baker’s percentages.



Baker’s percentages is the ratio of all ingredients to flour.



Flour is always 100%.



All other ingredients are divided into the weight of the flour.



In this case the flour is the cake mix.



If you divide each one of the ingredients into 1000g (the weight of the cake mix) you get the percentages.



300 ÷ 1000 = .30

350 ÷ 1000 = .35



Cake mix 100% (1.00)

Oil 30% (.30)

Water 30% (.30)

Egg 35% (.35)



If the scale is 100g mix for 12 muffins, then multiply 100 by the percentage of each ingredient.



But honestly 100g for 12 muffins doesn’t sound right to me.



.30 × 100 = 30

.35 x 100 = 35





100 g mix

30mL oil

30mL water

35mL egg



195mL total batter weight



16.25mL batter per muffin—that’s not enough batter for a muffin. Normally 45mL batter per muffin in a standard tin. Or at least 40mL.



45 x 12 = 540mL total batter needed



Baker’s percentages

1.00

.30

.30

.35

——

Total baker’s % 195%







you want to bake 12 muffins, 45g each



Step 1: multiply number of muffins by weight



12 x 45 = 540



total weight of batter required: 540 mL.



Step 2: divide total weight of batter required into total baker’s percentages



540 ÷ 195 = 2.769



2.77 (round up) is the multiplier to use with the baker’s percentages



Cake mix 100%



100 x 2.77 = 277g



Oil & Water

30 x 2.77 = 83.1



Egg

35 x 2.77 = 96.95



277g cake mix

83mL oil

83mL water

97ml egg
———

540 mL total batter



540 ÷12 = 45mL batter per muffin

Thanks this kinda makes sense to me. I'm confused as the recipe just said scale to 100g for muffins

 

[Lynn2020]

Just wondering if I wanted to put nuts, chocolate chips into the mixture does this change the numbers of the weights or are inclusions not counted and can just be put in ?

 

[retired baker]

Hi everyone .
I have a recipe which is as follows
1000g cake mix
300g oil
300g water
350g egg
It's the craigmillar x moist toffee cake mix
On the packaging it says to use for cupcakes and muffins scale to 100g . What does this mean . I've never purchased such big bags of cake mix this is the first one I've bought as I usually stick to what I know .
How do i do this to make muffins. It says will make around 12 muffins if scaled to 100g i just dont know what it means and how I should do it .
Does it mean all ingredients should weigh 100g ?
Regards
Lynn

Its very simple, its telling you to use a 4 oz scoop.

 

[Norcalbaker59]

Just wondering if I wanted to put nuts, chocolate chips into the mixture does this change the numbers of the weights or are inclusions not counted and can just be put in ?

Whenever you add an ingredient, you add it to your baker’s percentages because the weight and bulk of the ingredient will increase the total amount of batter.

Weight out the amount of add ins, then convert them to baker’s percentages.

Example, you want to add 3/4 cup of lightly toasted walnuts. Weigh that amount; let’s say it comes to 85g.

Divide 85 into 277g cake mix.

85 ÷ 277 = .3069

round up to 31%



Baker’s percentages

1.00 cake mix

.30 oil

.30 water

.35 eggs

.31 nuts


——

Total baker’s 226%

so now your total Baker’s percentages have increased now to 226%.


Just an aside when adding walnuts, always lightly toast whole pieces and remove the skins but gently rubbing between clean tea towels while nuts are still warm. Skins on walnuts will impart bitterness.

When using any nuts, after chopping, sift chopped nuts to get rid of the nut dust. You want to get rid of the nut dust when adding to batters to ensure you don’t have gritty/sandy texture. This is also important when using nuts to decorate so you have a clean look.