Q: Is it possible to make a filling from dried fruit? Do you have a formula?
M.D., Kansas Settlement, Ariz.

A: A dried fruit filling is a nice addition to a bakery.

Dried fruit filling

Ingredients	Lbs.	Ozs.	Metric
Dried fruit*	4		1.815 kg
Fruit juice**	1 gal		3.630 L
Granulated sugar	3		1.360 kg
Sea salt		0.25	7 g
Butter	1		450 g
Total appr. wt.	16	0.25	7.262 kg

Method: Combine the dried fruit of your choice with the fruit juice of your choice. Simmer until the fruit is very tender. Add the sugar and salt, and continue cooking until the sugar is completely dissolved. Add the butter, and remove from heat. Blend until smooth, and cool completely before using.

* You can use apricots, raisins, prunes, figs, apples, etc.

** You can use orange, mango, apple, pineapple, grape, etc.

Q: What temperatures do you recommend for freezing rolls and breads?
J.R., Baltimore

A: The core temperature of a dough piece should be no lower than 19°F to 23°F (-5°C to -7°C) at the end of the initial freeze. Maintain a freezer temperature of 0°F to 5°F (-15°C to -18°C). The freezer capacity should be large enough to prevent wide swings in temperature during the work day.

Q: Our cake donuts take a long time to rise from the bottom of the fryer and have an excessive absorption of fat. What are we doing wrong?
S.D., Shaker Heights, Ohio

A: If the fat is too deep, the donuts take a long time to rise from the bottom. The depth of fat influences rise time, shape, interior surface appearance of the donut and fat absorption. The donuts may even invert or flip over while rising to the top. Fat that is too shallow, on the other hand, can cause donuts to surface too early, or it may cause them to stick to the screen.

Q: What can we add to our donut glaze to change the consistency, and what is the preferred temperature at which donut glazes need to be maintained?
P.G., North Saint Paul, Minn.

A: Boil two parts granulated sugar with one part water. Cool the mixture and add it to your glaze as needed to change the consistency. Maintain the glaze temperature at about 120°F to 125°F. This range is optimal for drying time, stability and application of donuts.

Q: What would you recommend we use for a gluten-free baking powder?
M.M., Warwick, R.I.

A: I use 1 oz. of bicarbonate soda (baking soda) blended with 2 ozs. of cream of tartar for great results.

Q: We recently opened a bakery in Montana at 1,250 ft. above sea level. Do we need to make changes in our formulations due to the higher altitude?
Frieda, via e-mail

A: No changes are needed, as only areas 3,500 ft. or higher above sea level are considered high-altitude areas.

Q: What kind of flour should we use to dust a workbench in preparation for the bench rest of bread doughs?
P.D., Itasca, Ill.

A: My rule of thumb is to use the same flour as is called for in the formula. However, I use bread flour for all dusting flour, even on the pastry sheeter. Bread flour is very fine and spreads easily, without leaving lumps on the bench. Plus, by standardizing the kind of flour used, less communication with co-workers is needed.

Q: What is the significance of the number stamped on an ice cream scoop?
H.K., La Mesa, Calif.

A: Ice cream scoops also are known as portion scoops or dishers. The number, which is either stamped on the handle or the release mechanism, indicates the number of level scoopfuls per quart. The higher the number, the smaller the scoop capacity. For example:

# 6 = 5 ozs.

# 20 = 1.75 ozs.

# 30 = 1 oz.

# 60 = 0.5 oz.

Q: How can I create steam in a commercial oven without having a professional steam system built in?
J.J., Chicago

A: Soak a terracotta brick in water overnight, and when steam is needed, place it together with the bread in the preheated oven at the beginning of the baking process. The water absorbed by the brick will evaporate and create steam.

Q: How much confectioners' sugar should I add to our almond paste so I can use it to cover cakes?
D.W., Sevierville, Tenn.

A: A good starting point is to add 10.5 ozs. to 14 ozs. (300 g to 400 g) confectioners' sugar per 2 lbs. 3.25 ozs. (1 kg) almond paste.

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