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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
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...
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,...
Workbench
Q: We want to make raspberry truffles, but need a simple, small formula.Kent, via e-mail A: I really enjoy this formula, which creates a high quality...
The Workbench
Q: How much salt is in salted butter, and does it make a difference if I use salted or unsalted butter in a formula?L.K., Cincinnati A: The amount of...
Workbench
Q: We are formulating several new breads and pastries for our large bakery. Several of these formulations include dry spices. How much spice should we...
The Workbench
Q: What kind of walnut is best suited for baking?Edwin, via e-mail A: There are three basic walnut varieties. English walnuts: Also called Persian walnuts,...
The Workbench
Q: What are pregelatinized flours, and what is their functionality?B.T., Miami A: Pregelatinized flours, also called stabilizers, are substances with...
The Workbench
Q: How can we create a quick and easy velvet look on cakes?James, via e-mail A: Using a spray gun is a very economical way to apply velvet finish to several...
The Workbench
Q: We added a small coffee shop to our bakery. While we trained our servers, we want to make them aware of allergy concerns. Do you have any trick we...
The Workbench
The September edition of Workbench, a collection of bakery tips, bakery formulas, and other valuable snippets describing and advising on the practice of baking. ...
The Workbench
Workbench tips and techniques for August 2008....
The Workbench
Q: We want to make model fruits from marzipan paste, but need a good formula.A.M., Coon Rapids, Minn. A: This formula makes about 5 lbs. of moulding paste....
The Workbench
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...
The Workbench
A collection of useful tips for professional bakers, by professional bakers....
The Workbench
Readers write in requests for useful tips and formulas. Experts answer the call...
The Workbench
Q: We have heard that mashed potatoes or potato flakes can be used in bread dough to extend the shelf life. Do you have a formula for white bread using...
The Workbench
Oven terminology Q: Some baking books use oven terminology instead of degrees, such as bake in moderate oven. What temperature range is Pete, via e-mail...
Workbench
Q: Our local winery makes a great dessert wine. As we like to support other local businesses, we want to make cookies that contain this wine. Do you have...
Workbench
Q: Our local winery makes a great dessert wine. As we like to support other local businesses, we want to make cookies that contain this wine. Do you have...
Workbench
Q: Our local winery makes a great dessert wine. As we like to support other local businesses, we want to make cookies that contain this wine. Do you have...
