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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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PING: Chef Hartmut
"H. W. Hans Kuntze" wrote:
> > Margaret Suran wrote: > > >The first Sachertorte will have to be huge if you only get one out of > >all these ingredients. What size baking pan do you use for it? > > > 10" round, standard size. > > Cakes are scaled by weight, usually 16-18 ounces for foam type batters. > > Higher for high ratio and pound cake type batters. > > So this recipe would yield 42 pounds of batter, make 32 cakes, standard > load for our ovens. > Your need may vary, depending on usage and equipment. > Just adjust the formula for your bake shop. > > Of course, if you need smaller amounts, use one of the homemaker recipes. > Provided you can translate. > > -- > Sincerly, > > C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_) > http://www.cmcchef.com , > "Don't cry because it's over, Smile because it Happened" > _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ Thank you. I couldn't imagine that a cake that requires 7 1/2 lbs of egg whites and four pounds of sugar for just the meringue, was meant to be baked in one regular baking pan. MS |
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