Q: We melt chocolate over a bain marie, however, sometimes the chocolate gets hard and becomes unusable. What are we doing wrong?
Martin, via e-mail

A: Make sure that no water is mixed in with the melted chocolate, as the chocolate will seize up even when warm. Do not heat the chocolate over 140°F (60°C), as the flavor of the chocolate will alter dramatically. Additionally, mix the chocolate as little as possible as it may get stiff. If you use it to thinly coat baked products, you may want to add pure cocoa butter to the melted chocolate, which will thin it out.

Q: We make custards without adding starches, such as corn flour. However, these mixtures often curdle. How do we fix the problem?
T.J., via e-mail

A: Only a few degrees separate the perfect custard from a curdled one, as custards without starches thicken at 160°F (71°C) and coagulate at 180°F (88°C). When eggs are heated, the protein in the whites and yolks start to coagulate. This means that the liquid egg becomes firmer. As heating continues, the egg eventually becomes solid. Using a (instant read) thermometer will ensure that you have consistently perfect custard.

Q: How many eggs should we use in our donut formula and how will the addition affect the finished product?
Bo, via e-mail

A: The addition of eggs increases the volume, appearance, structure, flavor and shelf life of donuts made from scratch. The more eggs in a formula, the less fat the donuts will absorb during frying. I have had great results with about 10 ozs./280 ml (4 whole eggs and 4 egg yolks) per 35 ozs./1 kg of flour.

Q: What is the best way to store cocoa and cocoa products?
M.T., Warren, Mich.

A: Cocoa and cocoa products are very sensitive to light, humidity, temperature and strong odor. The best storage conditions are at 59°F (15°C) with a relative humidity of around 65 percent, out of direct sunlight and away from other foods.

Q: Do all sugars have the same sweetness?
S.S., Milwaukee, Wis.

A: The information below is of a general nature, comparing relative sweetness of a number of sweeteners. Solutions at similar solids, usually 15 percent solids, are compared to sucrose, which is given a nominal value of 100.

Sweetener	Relative Sweetness to Sucrose
Sucrose	100
Corn syrup	30 to 70
High maltose corn syrup	45 to 110
Lactose	40
Dextrose	70 to 80
Fructose	140 to 160

Q: How much steam do we need to inject when baking bread?
M.S., Panama City, Fla.

A: It is difficult to determine the exact amount of steam injected while baking bread. Even today I apply steam using time, sound and visual aids. However, here's how I differentiate steam amounts:

Minimal steam injection — 2 to 5 seconds of steam after the bread is loaded into the oven.

Medium steam injection — 2 to 4 seconds before and 4 to 6 seconds of steam after the bread is loaded into the oven.

Strong steam injection — 3 to 5 seconds before and 8 to 10 seconds of steam after the bread is loaded into the oven.