DiggingDogFarm
New member
FWIW, Below is a spreadsheet recipe template that I put together, I thought that some folks may find it useful.
It includes three types of scaling and additional calculators.
It's intended to be used with gram measurements only for best accuracy, especially when scaling.
An accurate gram scale should be used (preferably high resolution.)
Before starting, click “File” in the upper left and then “Save as...” (or equivalent) to name the new spreadsheet and save the original template.
The green column is the batch multiplier...change the number in the upper green box (cell G3) to take the numbers in the base recipe “Amount” column and multiple them by cell G3 to get the scaled ingredient amounts. Example multipliers, "0.5" for half a batch, "2" to double the batch, etc. etc. etc.
The yellow column is the meat weight scaler, enter the weight of meat on hand in to the upper yellow box (cell G4) to take the numbers in the base recipe “Amount” column and multiple them by cell G4 to get the scaled ingredient amounts.
There's a Baker's Percents column to the right as an additional scaling option.
I've also included a sample recipe in the same file to demonstrate some of the options.
Please inform me of any errors.
Any and all feedback is welcome.
Please let me know what you think.
Here's a screen shot of the template:
Here's a screenshot of the example recipe:
In the above example the the scalers are used as well as the cure calculator. The cure calculator was used to to adjust the salt in the recipe to 1.8%, the 15.66 grams of salt from the calculator was entered into the "Amount" column of the base recipe.
Click to download template in Microsoft Excel .xls format.
Check, double-check and triple-check all recipes for safety and accuracy.
Have fun!
It includes three types of scaling and additional calculators.
It's intended to be used with gram measurements only for best accuracy, especially when scaling.
An accurate gram scale should be used (preferably high resolution.)
Before starting, click “File” in the upper left and then “Save as...” (or equivalent) to name the new spreadsheet and save the original template.
The green column is the batch multiplier...change the number in the upper green box (cell G3) to take the numbers in the base recipe “Amount” column and multiple them by cell G3 to get the scaled ingredient amounts. Example multipliers, "0.5" for half a batch, "2" to double the batch, etc. etc. etc.
The yellow column is the meat weight scaler, enter the weight of meat on hand in to the upper yellow box (cell G4) to take the numbers in the base recipe “Amount” column and multiple them by cell G4 to get the scaled ingredient amounts.
There's a Baker's Percents column to the right as an additional scaling option.
I've also included a sample recipe in the same file to demonstrate some of the options.
Please inform me of any errors.
Any and all feedback is welcome.
Please let me know what you think.
Here's a screen shot of the template:
Here's a screenshot of the example recipe:
In the above example the the scalers are used as well as the cure calculator. The cure calculator was used to to adjust the salt in the recipe to 1.8%, the 15.66 grams of salt from the calculator was entered into the "Amount" column of the base recipe.
Click to download template in Microsoft Excel .xls format.
Check, double-check and triple-check all recipes for safety and accuracy.
Have fun!
