On Dec 4, 11:15�am, "JoeSpareBedroom" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
> > �Professional bakers do all measuring by eye,
> > hand, and interpolation... no scales either, because they can read the
> > weights printed on the packaging.>
> > Sheldon
>
> You said the exact opposite about flour, in a thread about weight vs volume.

Show me.

> And, if a pro baker is making six cakes, a quantity not so unusual for a
> small bakery, seeing "Net Weight 50 lbs" on a bag of flour isn't much help..

Bakers are more intelligent than you... for six cakes they would know
to grab the ten pound sack of flour, and then use their bench knife to
slash it in half... you aren't a baker is all. Of course in a real
bakery they'd never make just six cakes unless they were full
commercial sized sheet cakes... they wouldn't dirty the equipment let
alone waste the oven for just six little cakes.

The flour purchased by bakeries comes as 60 pound bags, with six 10
pound sacks contained in each.... very few bakeries purchase bulk in
50 or 100 pound sacks, too messy. The thing people fail to realize is
it's the commercial user that dictates the packaging, not the
supplier.