Gisslen 5th Edition Professional Baking
I have the book at home and have been perusing and reading. I have been reading the chapters about cakes and methods. As a footnote he offers in the back increased amount for larger production. I have poured over the Yellow Butter Cake and Chocolate Butter cake in the Cake section and in the back in the larger volume section. I cannot figure out the math. Anyone have the book? The amounts he has adds up but if I check my baker's math it doesn't work, at least not on my calculator. Am I missing something? Anyone with the book that can take a look I would greatly appreciate your assistance.