Free Recipes Archive
Most bread and sweet dough recipes have an additional column on the left side of each recipe card for TRUE PERCENTAGES. These are based on the total weight of all the ingredients, the sum of which is 100 percent. Read More …
The following chart for measures permits easy adjustments of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under column headed 100 portions and then Read More …
The following chart for weights permit easy adjustment of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under the column headed 100 portions, and Read More …
FRUITS The E.P. (Edible Portion) weight of all fruits, unless otherwise specified, is used in the recipes. This table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight of fruits to process. To Read More …
VEGETABLES The E.P. (Edible Portion) weight of all vegetables, unless otherwise specified, is used in the recipes. This table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight of vegetables to process. To Read More …