Sugar 9 lbs.
Salt 3 oz.
Macaroon paste 3 lbs.
Cream cheese 2 lbs.
Ail-vegatable shortening 6 lbs.
In 40-qt. bowl, combine with a paddle on 1 st speed of a 4-speed mixer for 4 minutes until reaches a paste consistency.
Whole eggs 1.25 lbs.
Orange peel paste 6 oz.
Lemon to taste
Add in three stages, mixing on 2nd speed for a total of 6 minutes.
Cake flour 9 lbs.
High gluten flour 9 lbs.
Baking powder 5 oz.
Baking soda 1 oz.
Add at first speed until incorported.
Whole milk 3.25 lbs.
Add slowly until incorporated, continuing in 1st speed.
Liquid marble chocolate to cover dough after placing in sheet pan.
Press dough evenly in sheet pan. Spread liquid marble chocolate over entire surface of dough. Push ends of dough toward the middle to create marbling effect. Do not over knead dough. Scale in 15-oz. pieces and form into oblong loaves. Place parchment paper on baking sheet pans. Place loaves on prepared pans and press down to 1 -in thick refrigerate. Brush chilled dough with egg wash, sprinkle with sliced, blanched almonds and granulated sugar. Bake at 360 degrees F. for 20 minutes or until golden brown. Yields about 44 loaves.