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This feature on is for recipes
used professionally.
These recipes are mostly quantity based, in weight measurements
Some of the recipes found here have limited directions, so a professional
should know basic procedure methods for basic pastry
before using. All of these recipes have been tested:
some once, some several, some hundreds of times.
They all have been used by myself
and are in my "little black book" of basic recipes
I keep with me when I work in the kitchen.

We hope you enjoy flipping through these, or copying them for
use in your kitchen. If you have one or several that you would
like to add, send them our way at
and we'll add your name as a credit.

Happy baking!





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General Oven Chart
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Measures, Equivalents and Substitutions
General Can Sizing
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Sugar Stages
Temperature Conversions