Formulas & Techniques

The Workbench: April 2012 

Apr 13, 2012, by Klaus Tenbergen

Bakery Workbench with Klaus Tenbergen, April 2012...

Formula for California almond baguette 

Apr 13, 2012, Contributed by the Almond Board of California

Add the distinctive crunch and subtle buttery flavor of almonds to your baguettes with this unique formula, portioned into individual serving sizes....

The Workbench: March 2012 

Mar 21, 2012, by Klaus Tenbergen

The Toolbox: March 2012 

Mar 21, 2012, by Keith Grant

Formula for bite size red velvet cupcakes 

Mar 21, 2012, Contributed by Hershey Foodservice

Capitalize on the continued popularity of cupcakes with this formula for decadent, two-bite red velvet cupcakes....

The Workbench - 2/2012 

Feb 24, 2012

Formula for chocolate-walnut macarons 

Feb 23, 2012, Contributed by the California Walnut Board

Walnut meal adds a rich texture and nutty flavor to these French-style macaron sandwiches. For the best results, don't grind the walnuts until you're ready to use the walnut meal....

The Workbench - 1/2012 

Jan 19, 2012

Dulce de alegria bars 

Jan 19, 2012

For bakeries looking for ways to incorporate ancient grain, this traditional Mexican candy will showcase amaranth’s great mouthfeel and versatility....

Cinnamon-raisin challah formula 

Dec 15, 2011, contributed by the California Raisin Marketing Board

Offer your customers a twist on this traditional Jewish parve bread by adding cinnamon, macerated raisins and a sprinkle of crystallized sugar for crunch....

The Workbench 

Dec 15, 2011

The Workbench -11/2011 

Nov 21, 2011

Bakery Workbench with Klaus Tenbergen, November 2011...

Cranberry bread formula 

Nov 21, 2011, contributed by Ocean Spray

Just in time for the holiday season, try this festive quickbread formula complemented by your choice of spices and garnish....

The Workbench - 10/2011 

Oct 17, 2011

Cake pops formula 

Oct 17, 2011

Capitalize on the cake pop craze with this simple, festive formula. ...

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