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FREQUENTLY ASKED QUESTIONS to Top

My wife and I just recently opened a bakery in California. We are at 1,100 to 1,250 feet above sea level. Do we need to make changes in our formulas due to the higher altitude?
I have heard a lot of talk about specific gravity. Could you briefly explain what it is?
What is the "standard" weight for some common measurements of foods?
How does one convert volumes to measurements and vice versus?
INDEX OF CONTENT to Top

Analytical Services
Chemistry Resources
Consultants
Conversions
http://www.onlineconversion.com/
OnlineConversion.com convert just about anything to anything else. Over 5,000 units, and 30,000 conversions.

http://www.empnet.com/domocorp/convert.htm
Table of Metric Equivalents from the International School of Baking

Equipment
Research
Software
MISCELLANEOUS LINKS TO INFORMATION to Top

http://www.weberscientific.com/
Weber Scientific has instruments which focuses on the dairy, food and water testing. Site has products, what's new, and other information.

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Updated: Wednesday, December 5, 2007.

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