Baker's Manual
Chapter One
HOW TO USE THIS BOOK
The Baker's Manual has been revised to accommodate both home cooks
and professional chefs by providing two different batch sizes for each
recipe. A 5-quart capacity stand mixer will accommodate the small
batch, and a 20-quart mixer fits the larger batch. The ingredient
amounts for the small batch are listed first by volume, which best suits
novice and home cooks. The ingredients for the larger batch are listed
by weight. Professional cooks do not have time to scoop out 35 cups of
flour, nor can they afford the inconsistency that measuring flour by
volume creates. A scale makes measuring fast and accurate. Commercial
mixer bowl sizes are generally 20, 40, 60, 80, and 120 quarts. Many
bakeries purchase collars for the mixer that adapt to another bowl
size-for example, so that both 40-quart and 60-quart bowls may be
used on the same machine. Since you know that the second batch size is
four times the first, it is a simple matter of multiplying to calculate a
ba ... read full excerpt from Baker's Manual, 5th Edition ebook
