Q: We are looking for a commercial-volume formula for a yeast-raised donut.

L.M., Cleveland

A: The following formula can be used fresh or frozen for later use.

Q: How many times do we need to filter the oil we use in our fryer?

Daunette, via e-mail

A: The frequency with which the oil or shortening should be filtered depends on the individual operation. As a rule, the oil or shortening should be filtered at least once a day to remove the fine, carbonized particles in the oil. Between peak periods or during slow times, cool the oil to 150˚F to 200˚F (65˚C to 93˚C). Be careful to avoid any aeration, splashing or blowing air as this promotes rapid oxidation and decreases the life of the fat.

Q: How do I identify great chocolate for pastry applications?

B.K., Fulton, Ill.

A: When I look for great chocolate, I consider the following characteristics:
Cocoa content–The more cocoa in the chocolate, the less sugar it contains and therefore the better the flavor.
Color–Dark and bitter chocolate has a deep warm color, milk chocolate is more of a light ochre.
Aroma–Good chocolate should create a delightful tickling sensation in your nose and your palate when sniffed.
Texture–Chocolate should break cleanly. It should be neither too oily nor too light.
Flavor–Eat it slowly to appreciate its flavors.

Klaus Tenbergen

Q: What is a Farinograph used for?

J.J., Jackson, Mich.

A: A Farinograph analyzes flour quality by measuring its mixing properties in dough. It determines absorption capacity (the flour’s capacity to absorb water, expressed as a percentage), development time (the time between the first addition of water and the development of the dough to maximum consistency) and structure stability (how long the dough can be mixed before its gluten structure breaks down).

Q: What is the standard baking temperature for artisan breads?

E.J., Bourbonnais, Ill.

A: A standard oven temperature for artisan breads doesn’t exist. Too many oven parameters, such as the type of oven, oven size and capacity and type of energy used by the oven, affect the process. Also, dough characteristics, such as the dough type, loaf size and shape, ingredients and hydration levels, can affect the baking temperature.

Q: Why does bread need to be scored prior to baking?

T.D., Toronto

A: Bread should be scored before baking for several reasons. Scoring helps improve appearance and uniqueness, as each scoring technique results in a different look in the finished product. Secondly, surface incisions create weak points in the skin of the dough, which reduces resistance to the expansion of the entire loaf. Finally, scoring creates precise paths for carbon dioxide to escape along during the first phase of the baking process.

Q: Should we glaze Danish and other products that are already iced?

Soyoung, via e-mail

A: I apply glaze to Danish and sweet rolls as soon as they leave the oven. It improves eye appeal and flavor, and the glaze seals in moisture for longer shelf life.

Dr. Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, directing the Culinology® program, which blends culinary arts and the science of food. For more information about Culinology®, or to submit a question, contact Dr. Tenbergen at ktenbergen@csufresno.edu.