Stat Pay Calculator Saskatchewan . Statutory holiday pay calculation in saskatchewan. Statutory holiday pay calculation in saskatchewan. Saskatchewan Employee Stats and Vacation Pay Entitlements from www.thepayrolledge.com The employee / i was paid vacation pay during the four work weeks before the public holiday. 32 hours x $12/hour =. Salaried employees who receive a day off with pay if the employee receives the day off with pay, then this amount would be taken off the $170 calculated above.
Doubling A Recipe Calculator. Fill out how many servings the recipe originally called for, and how many you w ant to m ake. Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make.
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Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make. Cf = n / o where: Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.
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If you are using liquids such as water or broth or solids such as eggs, produce, and meats, simply multiply the original amount by 2, so you can double the recipe. Fill out how many servings the recipe originally called for, and how. Enter the quantitiy and measurement for each ingredient.
Find The Recipe Conversion Factor (Cf).
To scale your recipe up or down: December 9, 2008 at 2:25 pm #267632. Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make.
Enter The Qu Antitiy And Me.
Cf = n / o where: Any alcohol in a recipe should also first be doubled by 1.5 and then adjusted from there if needed, with the same concerns about over concentrated flavors as with pungent. Paste or enter a recipe ingredients list in the original recipe section.
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Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe. To double a recipe, simply double the amount of servings by multiplying the serving size by 2. Add ingredients as you go along.
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Cf = conversion factor, n = new recipe amount (or yield), o = original (or old) recipe yield. For instance, if your recipe serves 4, multiply that number by 2 to get 8. Meats, produce, eggs, stock/broth, and water.
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