3 pounds all-purpose flour
6 pounds nonfat dry milk
36 ounces shortening
36 ounces margarine
TO PREPARE 1 GALLON OF WHITE SAUCE:
3 1/4 quarts water
1 ounce salt (1 1/2 tbsp)
White Sauce (28 oz thin, 36 oz medium, or 46 oz thick)
Yield: 13 lb 8 oz mix
1. Blend flour and milk in 60-qt mixer bowl.
2. Using pastry knife or flat beater, blend fats with dry ingredients until mixture is crumbly, scraping sides of bowl occasionally. Store in covered containers in the refrigerator.
3. Heat water and salt to boiling point.
4. Add mix for sauce of desired thickness. Stirring with wire whip, continue cooking until thickened.
Yield: 13 lb 8 oz mix
6 pounds nonfat dry milk
36 ounces shortening
36 ounces margarine
TO PREPARE 1 GALLON OF WHITE SAUCE:
3 1/4 quarts water
1 ounce salt (1 1/2 tbsp)
White Sauce (28 oz thin, 36 oz medium, or 46 oz thick)
Yield: 13 lb 8 oz mix
1. Blend flour and milk in 60-qt mixer bowl.
2. Using pastry knife or flat beater, blend fats with dry ingredients until mixture is crumbly, scraping sides of bowl occasionally. Store in covered containers in the refrigerator.
3. Heat water and salt to boiling point.
4. Add mix for sauce of desired thickness. Stirring with wire whip, continue cooking until thickened.
Yield: 13 lb 8 oz mix
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