Q: We found a very interesting formula for pound cakes. It does not contain any chemical leavening agent. Is there something missing?
Stephen, via e-mail

A: Pound cake normally contains no added leavening agent. The leavening comes from the creaming of the fat and sugar as well as the incorporated eggs.

Q: What is used to dip pretzels in small retail bakeries?
Andrew, via e-mail

A: I like using 99 percent sodium hydroxide (NaOH) flakes in a 3.5 percent saturated solution, which also is known as lye or caustic soda. Dissolve 35 g of caustic soda in 1 L water or 1 oz. of caustic soda in 2 pints of water. If caustic soda is not available, dissolve 1 oz. baking soda in 35 ozs. water. Dissolve in a non-aluminum pot and bring to a boil. Gently lower the pretzels into the brine for about a minute or until they float to the surface, at which point they are ready to be baked.

Q: Do you have any flavor suggestions we can use for our cake batters? Currently we are only using vanilla extract.
A.F., Pennsauken, N.J.

A: Combinations of flavorings often are best — one flavor serving to bring out the other. Be careful that no single flavor ever stands out — let the result be rather a delicate blend. My favorite combinations are: vanilla and almond, orange and lemon, orange juice and mint syrup, pistachio and rose, vanilla and lemon and grated orange and lemon rinds.

Q: I found an old baking book at a flea market, and we want to try some of these cool recipes. However, it always says to spread the batters on a sheet pan covered with greased Manila paper. What kind of paper is this?
N.N., St. Louis

A: Manila paper is a type of paper originally made from Manila hemp. It is beige in color and the fibers are usually visible to the naked eye. In the past, Manila paper was used as it was inexpensive. You may use parchment paper instead.

Q: When making meringues, it takes us forever to whisk the egg whites. What are we doing wrong?
C.O., Vancouver, Canada

A: When it takes too long to whisk egg whites, several potential mistakes come to mind:

• The egg whites were too cold. They should be at room temperature before whisking.

• The bowl or whisk was slightly greasy. Both must be cleaned with hot water and soap and rinsed with cold water.

• A little of the egg yolk remains. The fat in the yolk inhibits the egg whites from producing good foam.

Q: We make an awesome cake with dried fruits, but most of the time all the fruit sinks to the bottom of the cake. How do we stop this from happening?
C.W., Baltimore

A: If the fruit is wet or damp, toss it in a little flour. Also, if the cake batter is too soft, the batter will not support the weight of the fruit. Additionally, too much leavening agent will make the fruit sink to the bottom of the cake.

Q: I am new to cake decorating, and I always end up with crumbs from the cake in the icing when I coat a cake with buttercream. What do I need to do to avoid cake crumbs in my icing?
Mariann, via e-mail

A: Several tips come to mind:

• Apply a thin layer of boiling apricot jam to the cake. Allow the jam to cool completely before icing.

• Freeze the cake for a couple of hours before icing

• Apply a crumb coat by coating the cake with a small amount of buttercream, which will help keep the crumbs under control.

• Use all of the methods above.

Q: We bought a bakery and the equipment is rather old. Many of our cookies burn on the bottom while baking. We tried adjusting the temperatures, but it did not make any difference. What else can we do to solve the problem?
Thomas, via e-mail

A: Simply put a second sheet pan under the first sheet. This will take some of the direct bottom heat away.

Q: We operate a rather busy retail bakery. Our employees are not very consistent in labeling food items for later use. We want to create a poster with the proper procedures. How should food be labeled?
L.K., Los Angeles

A: The information on the label should include, at the minimum, the name of the food and the date by which it should be sold, consumed or discarded. Also, check with your local health department to include any additional local requirements.

Q: Can you provide a formula for apple filling?
Velina, via e-mail

A: This one should work well for pies, Danish and pastries.

Apple pie filling

Ingredients	Lbs.	Ozs.	Metric
Apples, peeled and chopped	2	12	1.25 kg
Apple sauce		5.25	150 g
Granulated sugar		3.5	100 g
Cinnamon ground		dash	2 g
Black currants		1.75	50 g
Hazelnuts, chopped and toasted		1	30 g
Rum		0.5	15 ml
Sweet cake crumbs		1.75	50 g
Total appr. wt.	3	9.75	1.647 kg

Method: Combine all ingredients.

Q: When we visited the Upper Peninsula of Michigan, we enjoyed Trenary Toast, a style of Finlandian rusk bread based off the original korrpu. We believe it also is known as rusk. Do you have a formula?
A.K., Triangle Park, N.C.

A: Rusk is eaten after having been dipped in coffee or tea. In addition to the traditional plain and buttermilk flavors, numerous other flavors are available, such as condensed milk, muesli and lemon poppyseed.

Rusk

Ingredients	Lbs.	Ozs.	Metric	Bakers %
Granulated sugar	4	6.5	2 kg	20
Whole eggs	2	12	1.25 L	12.5
Buttermilk	11	0.5	5 L	50
Pastry flour	22	1	10 kg	100
Baking powder	1	1.5	500 g	5
Salt		7	200 g	2
Margarine	5	8	2.5 kg	25
Total appr. wt.	47	4.5	21.45 kg	214.5

Method: Combine sugar and eggs, and add the buttermilk. Sift the flour, salt and baking powder, and rub in the cold margarine. Add the buttermilk mixture, and knead until a dough forms. Scale into 1.75-oz. (50-g) dough pieces and pack closely into a greased loaf pan. Bake at 375°F (190°C) for about 50 to 60 minutes or until the center reaches 210°F (100°C). Once the dough has cooled, break the pieces apart and dry overnight in the oven. This formula yields 400 pieces.

Q: Can you provide us with a basic formula for the cake portion of a jelly roll?
M.E., Shawnee Mission, Kan.

A: This formula always has worked great for me.

Jelly roll

Ingredients	Lbs.	Ozs.	Metric	Bakers %
Pastry flour	2	910 g	100
Baking powder		0.5	15 g	1.65
Salt		0.25	7 g	0.77
Granulated sugar	2		910 g	100
Whole eggs	3		1.36 L	150
Vanilla extract		0.5	15 ml	1.65
Water, hot		12	340 ml	37.36
Total appr. wt.	7	13.25	3.557 kg	391.43

Method: Sift flour, baking powder and salt together three times; set aside. Combine the eggs and sugar in a large bowl, and place over a double boiler until warm (110°F/43°C), stirring constantly. Pour into mixing bowl, and whisk until mixture cools and is light and well aerated, about 15 to 20 minutes. Remove the bowl from the mixer, and add the water mixed with vanilla. Carefully fold in the flour mixture. Spread 1/3 in. thick on a parchment paper-lined sheet pan. Bake at 400°F (205°C) for 5 to 6 minutes.

Q: Can you provide a formula for fondant?
J.O., Elberon, N.J.

A: This formula yields about 12 lbs. or 5.5 kg of ready-to-use fondant, which can be flavored, if desired.

Fondant

Ingredients	Lbs.	Ozs.	Metric
Granulated sugar	10		4.536 kg
Glucose		8	227 g
Water	3		1.36 L
Cream of tartar		1 tsp	5 g
Total appr. wt.	13	8	6.128 kg

Method: Combine the sugar, glucose and water in a large bowl, and cook over low heat. Stir constantly until the sugar dissolves and the mixture boils. Wash down the sides of the bowl with a brush and a little hot water to prevent the sugar from crystallizing. Add the cream of tartar, cover, and continue cooking until the syrup spins a long thread (238°F/115°C), washing down the sides of the bowl if any crystals appear. Carefully pour the syrup into a mixing bowl, which has been rinsed in cold water and drained. Cool to lukewarm, and beat at slow speed until creamy. Store the fondant in a covered container in a cool place. Warm slightly and mix before use.

Q: We need an eggless whole wheat muffin formula. Can you help?
H.N., Wolf Hole, Ariz.

A: Below is a formula I have used in the past.

Eggless whole wheat muffin

Ingredients	Lbs.	Ozs.	Metric	Bakers %
Bread flour	1		455 g	25
Baking powder		3.5	100 g	5.5
Salt		0.5	15 g	0.8
Whole wheat flour	3		1.36 kg	75
Molasses		3	85 g	4.7
Whole milk	4		1.815 L	100
All purpose shortening, melted		6	170 g	9.4
Total appr. wt.	8	13	4 kg	220.4

Method: Sift bread flour, baking powder, and salt together twice. Add the whole wheat flour. Combine the molasses and milk, and blend in the flour mixture. Add the melted shortening. Bake in muffin pans lined with baking cups in a 375°F (190°C) oven for about 25 minutes.

Q: Coconut macaroons are one of our best selling items. Now, we want to expand our production and would like to add additional macaroons to the assortment. Do you have any formulas we can try?
Ganesan, via e-mail

A: I like this fruit and nut macaroons formula.

Fruit and nut macaroons

Ingredients	Lbs.	Ozs.	Metric	Bakers %
Bread flour	1	4	568 g	100
Baking powder	0	1	28 g	5
Granulated sugar	4	8	2.040 kg	360
Dates, chopped	2	8	1.134 kg	200
Walnut pieces	2	8	1.134 kg	200
Whole eggs	2	0	908 ml	160
Total appr. wt.	12	13	5.812 kg	1025

Method: Sift the bread flour with the baking powder; add the granulated sugar and combine with the dates and nuts. Add the well beaten eggs and mix until blended. Portion on parchment paper-lined sheet pans, and bake at 300°F (150°C) for about 15 minutes.

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@csu-fresno.edu.