Workbench with Klaus Tenbergen

Workbench 

Aug 1, 2005

Question: Can customers who are allergic to peanuts eat products made with peanut oil? C.W., Oak Creek, Wis. Answer: Peanut oil goes through a hot-solvent...

Workbench 

Aug 1, 2005

Question: Can customers who are allergic to peanuts eat products made with peanut oil? C.W., Oak Creek, Wis. Answer: Peanut oil goes through a hot-solvent...

Workbench 

Jul 1, 2005

Question: What is caster sugar and where can I find it in the U.S.? R.P., Madison, Ind. Answer: Castor or caster sugar is the name of very fine sugar...

Workbench 

Jul 1, 2005

Question: What is caster sugar and where can I find it in the U.S.? R.P., Madison, Ind. Answer: Castor or caster sugar is the name of very fine sugar...

Workbench 

Jul 1, 2005

Question: What is caster sugar and where can I find it in the U.S.? R.P., Madison, Ind. Answer: Castor or caster sugar is the name of very fine sugar...

Workbench 

Jun 1, 2005

Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas? H.J., Exton, Pa. Answer: For chocolate pie dough,...

Workbench 

Jun 1, 2005

Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas? H.J., Exton, Pa. Answer: For chocolate pie dough,...

Workbench 

Jun 1, 2005

Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas? H.J., Exton, Pa. Answer: For chocolate pie dough,...

The Workbench 

May 1, 2005

Question: Should we use rye flour or bread flour to make sourdough starter? T.R., Kalamazoo, Mich. Answer: The best sours are made using either a clear...

The Workbench 

May 1, 2005

Question: Should we use rye flour or bread flour to make sourdough starter? T.R., Kalamazoo, Mich. Answer: The best sours are made using either a clear...

The Workbench 

May 1, 2005

Question: Should we use rye flour or bread flour to make sourdough starter? T.R., Kalamazoo, Mich. Answer: The best sours are made using either a clear...

The Workbench 

Apr 1, 2005, Modern Baking staff

Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own? John, via e-mail Answer: Blanching means to make...

The Workbench 

Apr 1, 2005, Modern Baking staff

Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own? John, via e-mail Answer: Blanching means to make...

The Workbench 

Apr 1, 2005, Modern Baking staff

Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own? John, via e-mail Answer: Blanching means to make...

The Workbench 

Mar 1, 2005

Question: What are the characteristics of the different vanilla beans? E.L., Tucson, Ariz. Answer: Bourbon vanilla is creamy, brown, haylike and sweet...

The Workbench 

Mar 1, 2005

Question: What are the characteristics of the different vanilla beans? E.L., Tucson, Ariz. Answer: Bourbon vanilla is creamy, brown, haylike and sweet...

The Workbench 

Mar 1, 2005

Question: What are the characteristics of the different vanilla beans? E.L., Tucson, Ariz. Answer: Bourbon vanilla is creamy, brown, haylike and sweet...

The Workbench 

Feb 1, 2005, Modern Baking staff

Question: Would you share a formula for a sweet potato custard pie?C.M., Murfreesboro, Tenn. Answer: Here is a great formula. Sweet potato custard pieIngredientsMetricLbs.Ozs.Sweet...

The Workbench 

Feb 1, 2005, Modern Baking staff

Question: Would you share a formula for a sweet potato custard pie?C.M., Murfreesboro, Tenn. Answer: Here is a great formula. Sweet potato custard pieIngredientsMetricLbs.Ozs.Sweet...

The Workbench 

Feb 1, 2005, Modern Baking staff

Question: Would you share a formula for a sweet potato custard pie?C.M., Murfreesboro, Tenn. Answer: Here is a great formula. Sweet potato custard pieIngredientsMetricLbs.Ozs.Sweet...

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In-Store Bakery of the Year

Do you work for one of the best in-store bakeries in the United States? If so, submit your application for Modern Baking’s In-store Bakery Operation of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. Applications must be received by March 1. The winner will be featured in Modern Baking magazine and will be recognized in front of their peers in New Orleans, during the International Dairy-Deli-Bakery Expo, June 10-12, 2012. Click here for the application.