Pan Coating                    G.Desserts (Cakes, Filling, and Frostings) No.036
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|Yield:    3 Portions                                         Each Portion: lbs|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  2LB     | 4.50 Cup | 1. Cream shortening and flour at  |
|ed                  |          |          |    medium speed in mixer bowl     |
|Flour, All Purpose  |  1LB     | 1.00 Qrt |    until smooth. Use this mixture |
|                    |          |          |    to grease and flour pans.      |
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NOTE:  1. In cold weather add 2 tbsp salad oil to the flour-shortening
          mixture to aid spreading.