Posted by Pierre on January 05, 1999 at 21:58:53:
In Reply to: High Altitude Baking posted by John P. on January 05, 1999 at 16:28:28:
: I am a culinary student writing a research paper on high altitude baking and need any research suggestions that can be offered. i have been guided to the hershey webpage by a previous message on this board but they have removed the site. Any replies are greatly appreciated. Thank You.
The adjustments are as follows: 7500ft liquid +22% sugar -10% eggs +15% B.powder -60% Flour +10% Fat -10%
5000ft, +15%, -7.5%, +10%, -40%, +5%, 0
2000ft, +10%, -5% , +5%, -20% , 0, 0
These work I used to work in the mountains.
Best of luck on your paper!
Pierre