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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. |
Workbench with Klaus Tenbergen
March 2011 Workbench with Dr. Klaus Tenbergen
Q: Our customers have been asking for almond macarons. Do you have a formula?...
February 2011 Workbench with Dr. Klaus Tenbergen
Q: We want to add madeleines to our assortment. Can you provide a formula?...
Workbench
We want to add a cake-like savory herb loaf to our product line. Do you have a formula?...
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The Workbench with Klaus Tenbergen...
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We are looking for a commercial-volume formula for a yeast-raised donut...
Workbench
Could you share a scratch formula for cream puffs and éclairs?...
Workbench
Q: Is there a difference between mixing and blending? M.M., Oceanside, N.Y....
Workbench
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...
Bakery Workbench with Klaus Tenbergen, July 2010
Q: Can you share a formula for a cream cheese filling for Danish?A.N., Flippin, Ark. A: This formula should work well. Cream cheese filling Ingredients...
Workbench
Q: I have seen professional bakers using a white cloth when infusing syrups, etc., to contain herbs and spices. What are they using?C.R., Kenosha, Wis....
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Q: Can you share a formula for sangak?Peter, via e-mail A: Sangak is a plain, rectangular or triangular Iranian whole wheat sourdough flatbread considered...
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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. Short dough...
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Q: Many formulas call for half milk and half heavy cream. Can I just buy half and half from our suppliers?J.K., Troy, Mich. A: If you mix whole milk with...
The Workbench
Q: Do you have a formula for hand-rolled, scratch-made flour tortillas?Dan, via e-mail A: I have been very successful with this formula. Flour tortillas...
The Workbench
Q: Do you have a beignet formula that can be used in a retail bakery?G.L., Raymondville, Texas A: This is one of my favorite formulas for beignets. Beignets...
The Workbench
Q: Are mechanical spring scales or digital/electronic scales more consistant and reliable in a bakery?P.L., Petersburg, Va. A: If you want to run the...
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Q: We have used both brown and white eggs in our bakery. Is there a difference in the eggs beyond shell color?Gonzalo, via e-mail A: Beyond the color,...
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Q: How much weight is lost due to evaporation during the baking process?M.B., Rosemead, Calif. A: The degree of weight loss depends on several factors:...
Workbench
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:...
The Workbench
Q: We offer several baked savory items that use a lot of onions. How can we cut onions without weeping?Bernard, via e-mail A: When an onion is pierced,...
