Batch Size Ingredient Adjustment

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Year after year cook books are the most common type of new book published.  I prefer cooking knowledge books, like the one pictured here, over exclusively buying someone else’s recipes.

After a meat plant’s New Product Development department small-batches an item, that they are ready to put into production, the next step is to adjust up the formulation.  Even during everyday production there will still be times when a formulation needs to be adjusted for different batch sizes.

When producing artisan minimally processed meat containing products it’s normally most time & money effective for me to buy a case of either pork or beef shoulder roasts from my local wholesale club store; batch size adjustments are always needed.

The following is an example of how to easily adjust batch sizes.

Master batch ingredients for premium Goetta:

-16 pounds of lean, fine diced “All Natural” (not previously sodium phosphate enhanced) pork shoulder butt

-8 medium size onions, fine diced

-4 1/2 Tbsp. purified salt (today’s enhanced pork comes with some salt and water in it)

-9 Tbsp. leaf marjoram

-2 Tbsp. coarse ground black pepper

-5 tsp. sodium phosphate (do not add sodium phosphate if you starting raw pork was labeled tender and juicy etc.)

-16 cups of steel-cut/pinhead oats

-22 cups of water/broth

 

When the amount of starting raw meat is 5 pounds:

5 divided by the master batch meat weight of 16 = .313

-onions: 8 X .313 = 2 1/2

-salt: 4 1/2 Tbsp. X .313 = 1 2/3

-leaf marjoram: 9 Tbsp. X .313 = 2.75

-black pepper: 2 Tbsp. X .313 = 2/3

-sodium phosphate: 5 tsp. X .313 = 1.5

-steel-cut oats: 16 cups X .313 = 5

-cups of water/broth: 22 X .313 = 6 3/4

 

Example of a multiplication factor for when the new batch is larger than the master recipe:

20 pounds of meat divided by 16 = 1.25

8 onions X 1.25 = 10

multiply all other non-meat ingredients by 1.25.

Written by George Wolfer

George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

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