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Altitude Adjustments

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

At high altitudes, atmospheric pressure is much lower than at sea level. This factor must be taken into account in cake baking. Formulas must be adjusted to suit baking conditions more than 2000 or 3000 feet above sea level.

Although general guidelines can be given, the exact adjustments required will vary for different kinds of cakes. Many manufacturers of flour, shortening, and other bakery ingredients supply detailed information and adjusted formulas for any given locality.
In general, the following adjustments must be made. See the table for actual adjustments.

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