multiplying recipes

There are a variety of recipe programs that will do that for you. I use a program called Now You're Cooking.

http://www.ffts.com/

one rule of thumb is you decrease your spices as your volume increases.

careful when multiplying. I had a problem with a BBQ sauce I made a while ago. I went from 2 gallon batch (the original recipe i wrote) and we multiplied it to make 100 gallons commercial batch. The flavor totally changed!! We had to play with it quite a bit before we could get it right. You may not be multiplying that amount but the changes in the flavor may happen. Now I have been able to multiply one of my Hot Sauces without any major problems as well. I guess it depends on the recipe.