Klaus Tenbergen

Q: Do you have a basic formula for short dough?
Peter, via e-mail

A: This formula is remarkably versatile and has almost unlimited variations.

Method: Place butter, vanilla and sugar in bowl with a paddle attachment. Combine just until smooth. Scrape bowl as needed. Add eggs slowly; add the sifted flour, and mix on low speed until blended. Chill until firm enough to roll, or until needed.

Q: At what temperature should we maintain non-aerated icings to maximize performance?
Paul, via e-mail

A: Maintain flat icing or glaze at 122°F (50°C). Variations of as little as 5°F will affect the rate of application, drying time and stability.

Q: What effect does hard water have on bread production?
Raymond, via e-mail

A: In general, hard water retards fermentation by toughening the gluten. Increasing the yeast level and decreasing the amount of yeast nutrient and dough conditioner additives in the formula will help to overcome this effect.

Q: What is the emulsifying agent CSL, and how is it used in a bakery?
J.P., Benedict, Minn.

A: Calcium stearoyl lactylate (CSL) is an emulsifying agent that provides dough strengthening and crumb softening benefits, including improved mixing tolerance, gas retention, loaf volume, slicing characteristics and extended shelf life in yeast-raised baked products. It also functions as a whipping agent in vegetable shortening-type toppings. Usage is commonly 0.25 to 0.5 percent based on the flour weight in the formula.

Q: How do you best produce a flaky pie crust?
J.A., Coronado, Calif.

A: Two methods are generally used. With one method, all the fat and flour are blended until the fat particles are about the size of marbles. The water and dissolved salt are added and mixed to bring the dough together sufficiently. In the other method, half of the flour and all of the fat are blended together thoroughly. Then, the balance of the flour is added, and the mass is lightly mixed. Finally, the cold water and dissolved salt is added and mixed just enough to bring the dough together. Most important is the use of ice water. A cold dough will maintain the plasticity of the shortening, which is key to flakiness.

Q: What are the best proofing conditions for Danish dough?
Darren, via e-mail

A: Proofing of Danish dough is very important and differs from conditions for proofing other types of sweet dough. Proofing at too high of a temperature will melt the roll-in and cause the fat to leak out from between the layers. The temperature must be below the melting point of the roll-in. A desirable temperature range is 90°F to 95°F with a relative humidity of 80 to 85 percent.

Q: We don't get the white ring around the middle of our yeast donuts after frying. What are we doing wrong?
W.H., Orangeville, Utah

A: Yeast-raised donuts are generally fried 36 to 60 seconds per side. This frying time ranges due to formulation, donut weight and customer preference. Frying temperature should be around 375°F (190°C). After the donut has finished frying on the first side and is turned, it should exhibit a white ring around its middle. If the ring is too narrow, the dough has not aged enough, either in fermentation or proofing. If the ring is too wide, the donut stands a very good chance of collapsing, even before it is glazed.

Q: How do we clean clogged baguette screens?
M.R., Miami

A: Use a professional pressure washer to clean your baguette screens. The proper pressure washer can significantly reduce your cleaning time. Purchase a model with a professional-grade pump, which can withstand temperatures up to 180°F (82°C). The heat will melt away the solidified grease inside the screens. Naturally, warm soapy water always will clean better than cold water alone. If you plan to use the pressure washer to dispense the soap, make sure the soap is pressure washer safe.

Q: What kind of flour should I use for croissants?
Cathy, via e-mail

A: I use low (11.2 percent) protein, unbleached, unbromated bread flour to make my croissants, which turn out beautifully each time.

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, teaching classes in Culinology®-the blending of culinary arts and the science of food. For more information, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu.