I love this book and need to tell you about it. Baking and Pastry: Mastering the Art and Craft by the CIA not that one the Culinary Institute of America
This has it all, I use it all the time for Thermomix stuff. You will need a calculator to scale down the recipe but it has formulas for this. Size is for Commercial batches like 50 biscuits, it is clear in instructive for the American apprentice but I use it at home and at work. I am an Aussie no problems as measurements in both metric and imperial. Hope you all get a kick out of it. Has European recipes also.
