The Fresh Loaf

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Gisslen 5th Edition Professional Baking

Eli's picture
Eli

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.


Eli

hansjoakim's picture
hansjoakim

Hi Eli,


I just checked the baker's math and the metric measurements of those recipes you mentioned. I found some small round-off errors in the formula for yellow butter cake (p. 342), and a more significant error in the flour weight of the chocolate butter cake (p. 341). My copy says 100% cake flour is 250gr. in the recipe for chocolate butter cake. That doesn't add up, so I believe it should read 375gr. instead.

Eli's picture
Eli

Hi Hans!


I thought I was taking a step back and all that I thought I knew about baker's math was nothing. I am going to assume the (larger quantities in the back have an issue as well. In the butter cake the milk changes and maybe the sugar)


THANK YOU for taking time to check that for me! I certainly appreciate your assistance.


Eli

ladychef41's picture
ladychef41

The Gisslen is actually the book I used while in Culinary School. We found several errors in the book while using it too...

Eli's picture
Eli

Ladychef, 


thanks for reconfirming! I thought I was making errors or not comprehending. 


Thank you again!


Eli