Baker's Reference
Conversion Information
Weight
| 1 ounce = 28.35 grams | 1 gram = .04 ounces |
| 1 pound = .45 kilograms | 1 kilogram = 2.2 pounds |
| 1 pound = 16 ozs. |
Liquid Volume
| 1 pint = .47 liters | 1 liter = 2.11 pints |
| 1 quart = .95 liters | 1 liter = 1.06 quarts |
| 1 gallon = 3.79 liters | 1 liter = .26 gallon |
Volume to Weight
| 10 whole eggs = 1 pound | 1 quart whole eggs = 2 pounds |
| 16 egg whites = 1 pound | 1 quart water = 2 pounds |
| 25 egg whites = 1 pound | 1 quart vegetable oil = 2 pounds |
| 1 quart egg yolks = 2 pounds | 1 quart buttermilk = 2 pounds |
TIPS FOR BAKING WITH HAHN'S® BAKERS CHEESE
Mixing is critical when using Bakers Cheese. For best results, here are some
things to keep in mind when baking with Bakers Cheese.
Order of mixing ingredients has an effect on the finished product and we suggest the following order:
- Soften Bakers Cheese.
- Cream shortening, margarine, oil, or butter into cheese until smooth.
- Add liquid egg and mix thoroughly.
- Blend in dry ingredients (can be pre-blended)
- Mix in flavoring.
- Add liquid to desired consistency - the more fluid the batter the denser the finished product will be.
- For additional lightness, fold in egg white and sugar beat to stiff peak.
Mixing for desired texture of cake:
Firmness of cake will depend on how aerated the mix is. For a dense, firm cake, do not beat the egg whites and/or add more water to get a thinner batter. For a medium light cake, mix to a cake batter consistency and then add 2/3 of egg stiff beaten egg whites with 1/3 of the granular sugar. Blend the beaten egg whites in well before pouring into the pan. For a very light cake, beat 2/3 of egg whites, add 1/3 of sugar, and gently fold into cake batter by hand.
Amount of mixing:
Thorough mixing is extremely important in making cheesecake. Mix each ingredient well and scrape the sides of the bowl often.
Adding water to mix:
Add water to mix last for a smoother batter. Add water slowly to avoid curdling. Water temperature should be warm.
