"H. W. Hans Kuntze" wrote:
>
> Margaret Suran wrote:
>
> >The first Sachertorte will have to be huge if you only get one out of
> >all these ingredients. What size baking pan do you use for it?
> >
> 10" round, standard size.
>
> Cakes are scaled by weight, usually 16-18 ounces for foam type batters.
>
> Higher for high ratio and pound cake type batters.
>
> So this recipe would yield 42 pounds of batter, make 32 cakes, standard
> load for our ovens.
> Your need may vary, depending on usage and equipment.
> Just adjust the formula for your bake shop.
>
> Of course, if you need smaller amounts, use one of the homemaker recipes.
> Provided you can translate.
>
> --
> Sincerly,
>
> C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
> http://www.cmcchef.com ,
> "Don't cry because it's over, Smile because it Happened"
> _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Thank you. I couldn't imagine that a cake that requires 7 1/2 lbs of
egg whites and four pounds of sugar for just the meringue, was meant to
be baked in one regular baking pan. MS