Baking Soda Altitude
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 2/3 | T | SP 1 2/3 TBSP 1 1/3 TBSP 1 TBSP , SP 1 2/3 TBSP 1 1/3 TBSP 1 TBSP 2 TSP 2 |
| 3 | T | SP 2 2/3 TBSP 2 TBSP 1 1/3 TBSP 4 TBSP , SP 2 2/3 TBSP 2 TBSP 1 1/3 TBSP 4 TBSP 3 1/3 |
| 7 | 3 TBSP 6 TBSP 4 2/3 TBSP 3 1/3 TBSP 9 TBSP 7 2/3 T, 3 TBSP 6 TBSP 4 2/3 TBSP 3 1/3 TBSP 9 TBSP 7 2/3 TBSP 6 | |
| 7 | 3 TBSP 6 TBSP 4 1/3 TBSP 3/4 CUP 5/8 CU, 3 TBSP 6 TBSP 4 1/3 TBSP 3/4 CUP 5/8 CUP 1/2 CUP 6 |
INSTRUCTIONS
SINCE ATMOSPHERIC PRESSURE DECREASES AS ALTITUDE INCREASES, THE REQUIREMENT FOR BAKING SODA ALSO DECREASES. BAKERY MIXES ARE FORMULATED FOR USE AT SEA LEVEL AIR PRESSURE. A REDUCTION IN THE SODA CONTENT OF MIXES AT HIGHER ALTITUDES IS EASILY ACCOMPLISHED WITH MIXES CONTAINING A SEPARATE SODA PACKET. IF THE SODA PACKET IS NOT LABELED WITH INSTRUCTIONS FOR THE AMOUNT OF SODA TO BE USED AT DIFFERENT ALTITUDES, USE THE FOLLOWING AS A GUIDE: 2000 FEET --- USE 80 % (4/5 OF PACKAGE) 4000 FEET --- USE 66 % (2/3 OF PACKAGE) 6000 FEET --- USE 55 % (1/2 OF PACKAGE) 8000 FEET --- USE 35 % (1/3 OF PACKAGE) WHEN PREPARING CAKES, HOT BREADS, AND DROP COOKIES FROM BASIC INGREDIENTS AT HIGH ALTITUDES, QUANTITIES OF LEAVENING AGENTS MAY BE ADJUSTED AS SPECIFIED IN THE TABLE ON THE BACK OF THIS CARD. CAKES HAVE A TENDANCY TO STICK TO PANS AT HIGHER ALTITUDES; THEREFORE, THE PANS SHOULD BE GREASED AND DUSTED MORE HEAVILY THAN THOSE USED AT SEA LEVEL. OVEN TEMPERATURES SHOULD BE INCREASED 25 DEGREES F. AT ELEVATIONS OF 3500 FEET OR MORE. THE BAKING TIME IS GENERALLY THE SAME AS AT SEA LEVEL; HOWEVER, CARE SHOULD BE TAKEN TO AVOID OVERBAKING SINCE EVAPORATION RATE INCREASES AT HIGHER ALTITUDES. BAKING POWDER OR BAKING SODA IN RECIPES FOR CAKES, HOT BREADS, AND DROP COOKIES PREPARED AT HIGHER ALTITUDES SHOULD BE DECREASED AS FOLLOWS: : AMOUNT IN AMOUNTS TO BE USED AT HIGHER ALTITUDES BASIC RECIPE 2000 FEET 4000 FEET 6000 FEET 8000 FEET : 1 TBSP 2 1/2 TSP 2 TSP 1 2/3 TSP 1 TSP TBSP 1 2/3 TBSP 1 1/3 TBSP 3 1/3 TSP 2 1/2 TSP 2 1/3 TBSP 2 TBSP 1 2/3 TBSP 1 1/3 TBSP 2 2/3 TSP 3 2/3 TBSP TBSP 2 2/3 TBSP 2 1/3 TBSP 1 2/3 TBSP 4 2/3 TBSP 3 2/3 TBSP 3 TBSP 2 2/3 TBSP 1 2/3 TBSP 5 2/3 TBSP 4 2/3 TBSP 3 2/3 TBSP 3 TBSP 2 1/3 TBSP 6 2/3 TBSP 5 2/3 TBSP 4 2/3 TBSP 3 2/3 TBSP 2 2/3 TBSP 1/2 CUP 6 2/3 TBSP 5 2/3 TBSP 4 1/3 TBSP 3 1/3 TBSP 8 2/3 TBSP 1/3 TBSP 5 TBSP 3 2/3 TBSP 11 TBSP 9 1/3 TBSP 2/3 TBSP 5 TBSP 1 CUP 7/8 CUP 11 1/3 TBSP 8 2/3 TBSP 6 1/3 TBSP 1 1/2 CUPS 1 1/4 CUPS 1 CUP 13 1/3 TBSP 5/8 CUP Recipe Number: A01400 SERVING SIZE: 100 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g