This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment
when making large recipes.
The first column makes 5 kg, the larger amount makes 25 kg.
| 1.5 kg 800 g |
Margarine, soft Sugar, white |
7.5 kg 4.0 kg |
1. Cream margarine with sugar |
| 300 g 175 ml 1 ml |
Eggs, whole, frozen, thawed Water Salt |
1.5 kg 900 ml 5 ml |
2. Combine ingredients |
| 2.5 | Flour, cake and pastry | 12.5 kg | 3. Add flour to creamed mixture, alternating with eggs mixture; mix until well blended. Do not overmix. 4. Cover and refrigerate until ready to use. |
Portion: 100 g. Fiber 0.00 g;
Protein 4.72 g.;
Fat 25.31 g; Carbohydrate 55.84 g.; % of calories from fat 49;
Calories 467