Mixing Bowl Capacity Chart
CAPACITY OF BOWL
(Finished Material)
KITCHEN MATERIALS 20 Qt. 30 QT.
Egg whites 1 qt. 1 ½ qt.
Mashed potatoes 15 lbs. 23 lbs
Mayonnaise (qts. Of oil) 10 qts 12 qts
Meringue (pts. Of water) 1 ½ Pts. 2 pts.
Waffle or Hot cake batter 8 qts. 12 qts
Whipped cream 4 qts. 6 qts
BAKE SHOP MATERIALS
Angle Food (8 to 10 oz. cake) 15 22
Box or Slab Cake 21 lbs. 30 lbs.
Cup cakes 22 doz. 33 doz.
Layer cakes 20 lbs. 30 lbs.
Pound cake 21 lbs. 30 lbs.
Short sponge cake 15 lbs. 23 lbs.
Sponge cake batter 21 lbs. 18 lbs.
Sugar cookies 35 doz. 50 doz.
Bread or roll dough (60%AR) 25 lbs. (1) 45 lbs. (1)
Noodle dough 8 lbs. 10 lbs.
Pie dough (50%AR) 17 lbs. 27 lbs.
Pizza dough (65%AR) 14 lbs. (1) 21 lbs. (1)
Raised donut dough 9 lbs. (2) 15 lbs. (2)
Eggs & sugar (for sponge cake) 8 lbs. 12 lbs.
Fondant icing 12 lbs 18 lbs.
Marshmallow icing 2 lbs, 3 lbs.
shortening & sugar creamed 16 lbs. 24 lbs.
(1) – First speed
(2) – Second speed
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