I own a small bakery and have been slowly growing to the point that it isn't really feasible to buy boxes of cake mix anymore. So I've now bought a 50 lb bag of white mix. I am hoping someone out there can help me figure out how to make WASC taste like it did when I was using the boxes, but with the big bags? Help?
it's probably just a matter of doing the math. A cake mix is one batch of batter. How much of the big bag is needed to make one batch of batter? Then doctor that per the wasc recipe.
My understanding is that the 50 lb bag also has egg and some other ingredients already in it. I tried substituting mix for mix, and it came out too sweet and different texture-wise...
Sorry, but what is WASC?
i would guess that you could weigh the same amt. from the 50lb. bag according to the weight of the bag in the box. hth
I used 50#ers all the time. My mixer wasn't big enough, nor did I usually have enough orders to make up a whole bag at one time. I just *weighed* out all my ingredients. Sorry , it's been too long since I've done it to remember the amounts to help you out.
Doesn't the 50lb bag come with instructions. You will definately need to weigh out the mix then if the eggs are already included then you would leave those out but still add the sour cream, liquid sugar and flour. Maybe if you post the mix instructions we can help you from there.