A table for calculating the adjustments for High Altitude Baking.
The adjustments are as follows:
|
Altitude
|
liquid
|
sugar
|
eggs
|
B.powder
|
Flour
|
Fat
|
|
7500ft
|
+22%
|
-10%
|
+15%
|
-60%
|
+10%
|
-10%
|
|
5000ft
|
+15%
|
-7.5%
|
+10%
|
-40%
|
+5%
|
0
|
|
2000ft
|
+10%
|
-5%
|
+5%
|
-20%
|
0
|
0
|
Increase or decrease the ingredients by the percentage indicated.
This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
