Beruflich Dokumente
Kultur Dokumente
MEASUREMENT
AND
SUBSTITUTION IN
BAKING
FLOUR
IS THE PRIMARY INGREDIENTS OF MOST BAKED PRODUCTS
BECAUSE IT PROVIDES THE STRUCTURE OF THE PRODUCT.
(LAUTERBACH AND ALBRECHT, 1994)
Measurements and
Conversions
1 cup coffee cream ( 20 percent) 3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream ( 40 percent) 1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk 1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of butter or margarine
1 cup milk 3 tablespoon of sifted non- fat dry milk
plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water
1 cup butter milk or sour milk 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let
stand for 5 minutes), 1 ¾ teaspoon of cream of tartar plus1 cup of sweet milk