A table for calculating the adjustments for High Altitude Baking.
The adjustments are as follows:
| Altitude | liquid | sugar | eggs | B.powder | Flour | Fat |
| 7500ft | +22% | -10% | +15% | -60% | +10% | -10% |
| 5000ft | +15% | -7.5% | +10% | -40% | +5% | 0 |
| 2000ft | +10% | -5% | +5% | -20% | 0 | 0 |
Increase or decrease the ingredients by the percentage indicated.