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Talk: Production scaling
Discuss Production scaling here. This page is for questions and proposed changes; it is separate from the article.
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Use this talk page to discuss the entry. Notes stay here until they are merged into the article. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.
Scaling changes friction and mixing time
When a formula is scaled, mixer load and dough friction can change even when percentages stay constant. This is a good place to point readers toward friction factor and desired dough temperature.
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