Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven
4 quart (4 lb) flour, wheat, general purpose, sifted
2-1/4 (4 lb) sugar, granulated
2 tablespoon (1-1/4 oz) salt
1-3/4 tablespoon (3/4 oz) baking powder
10-1/2 tablespoon (3 oz) milk, nonfat, dry
1-1/2 quart (2 lb 11 oz) shortening
3-1/2 cups (1 lb 12 oz) water
1-1/2 quart (30 eggs) eggs, whole
1 tablespoon almond flavoring
Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add shortening and water to flour-mixture. Using beater at medium speed, beat 7 minutes. Stop machine once to scrape down bowl during mixing and again at end of mixing period. Combine eggs and almond flavoring. Add slowly to creamed mixture while beating at low speed. Stop machine and scrape down bowl. Beat 7 minutes at low speed. Pour 5 quart (7 lb 12 oz) batter into each paper lined pan. Bake 45 to 50 minutes. Cut each pan 6 by 9.
NOTE:
If desired batter may be baked in loaf pans. Pour 1-1/4 quart (1 lb 14 oz) batter into each 14 by 4-1/2 by 3 1/2-inch paper lined loaf pan (8 pans). Bake 1-1/4 hours. Cut 12 portions per loaf.