Formulations yielding smaller quantities of baked goods provide an alternative to standard-sized recipes. This approach often produces approximately six to twelve servings, contrasting with the larger yields typically associated with conventional baking. As an example, a standard cake recipe might be halved or quartered to create a miniature version suitable for individual consumption or small gatherings.
Reducing the volume of output in baking offers several advantages, including minimizing food waste, accommodating smaller households, and enabling experimentation without committing to a large investment of ingredients. Historically, smaller-scale baking was prevalent due to limited access to ingredients and smaller oven capacities; contemporary applications cater to changing lifestyle patterns emphasizing convenience and reduced consumption.
