3 pounds whole wheat flour
44 ounces all-purpose flour
8 ounces granulated sugar
2 ounces salt (3 tbsp)
4 ounces baking powder
5 1/2 teaspoons baking soda
18 ounces nonfat dry milk
3 cups vegetable oil
1 gallon water (+ 2 cups)
2 pounds eggs (about 18 total)
Servings: 50
1. Combine dry ingredients in mixer bowl. Mix, using flat beater, until blended.
Add to dry ingredients, mixing just until large lumps disappear.
2. Refrigerate batter, removing from refrigerator small amounts as needed.
3. Portion batter with No. 12 dipper onto greased preheated griddle.
4. Bake until edges start to dry and bubbles appear on top surface.
5. Flip and bake other side.
Yield: 100 cakes
Notes: Potentially hazardous food. Keep batter at an internal temperature below 41°F.
1 1/4 gal fluid milk may be substituted for nonfat dry milk and water. Add milk along with vegetable oil and eggs.
44 ounces all-purpose flour
8 ounces granulated sugar
2 ounces salt (3 tbsp)
4 ounces baking powder
5 1/2 teaspoons baking soda
18 ounces nonfat dry milk
3 cups vegetable oil
1 gallon water (+ 2 cups)
2 pounds eggs (about 18 total)
Servings: 50
1. Combine dry ingredients in mixer bowl. Mix, using flat beater, until blended.
Add to dry ingredients, mixing just until large lumps disappear.
2. Refrigerate batter, removing from refrigerator small amounts as needed.
3. Portion batter with No. 12 dipper onto greased preheated griddle.
4. Bake until edges start to dry and bubbles appear on top surface.
5. Flip and bake other side.
Yield: 100 cakes
Notes: Potentially hazardous food. Keep batter at an internal temperature below 41°F.
1 1/4 gal fluid milk may be substituted for nonfat dry milk and water. Add milk along with vegetable oil and eggs.
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