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calling on all pastry chefs help!!!

post #1 of 2
Thread Starter 

I need a large volume brownie recipe That is cake like but firm.

 

 And,, what is the baker conversion I not sure but hear it mentioned often .

 

Please oh SMART ones help me.bounce.gif

post #2 of 2

AP Flour                 3#

Sugar                      5 1/4 #

Cocoa                     1 1/3 #

Baking Powder           1 1/8 oz

Salt                                5/8 oz

- Blend for one minute

Shortening               2 3/4 #

Eggs                        2 3/4 #

Syrup                       1 7/8 #

Vanilla                         1 3/8 oz

Nuts                          1 7/8 #

- Add and blend 1 minute, scrape, mix 2 minutes

 

Yield 100 portions, multiply to yield to you want.

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