Q: What is rope?
P.R., Providence, R.I.
A: Rope is a bread disease that is caused by the breakdown of starch and protein in the loaf, and it produces a discolored and sticky crumb with a disagreeable odor and flavor. Ropiness in bread is not noticeable immediately, but usually appears about 12 to 36 hours after baking. This bread disease usually occurs during hot, humid months and very rarely during cold months. For many years it has been customary to add lactic acid, acetic acid, or some other acid substance (vinegar 40 or 90 grain) to the dough as a means of repressing the growth of the organism. Under favorable circumstances, this method of treatment is very satisfactory.

Q: How can we produce a light yellow pizza crust? Should we use cornmeal?
J.M., Montgomery, Ala.
A: Use a small amount of egg shade liquid food coloring. Add the coloring sparingly to the water as a little goes a long way, and too much coloring will result in an unnatural appearance of the finished product.

Q: We want to duplicate the chocolate croissants you find in so many of the hotels in Las Vegas. We have a great formula for the dough, but can’t figure out what kind of chocolate is used inside the croissants. Can you help?
Anneliese, via e-mail
A: I know that many pastry chefs in these hotels use special bake-resistant chocolate sticks, which allow bakers to produce the perfect chocolate croissant. The sticks are made from dark semisweet chocolate, containing 44 percent cocoa.

Q: Do you have a simple method to produce “fruit-filled” rolls?
Chris, via e-mail
A: Scale sweet dough into 1-oz. pieces, or any desired weight. Round the pieces, then egg wash and dip them in coarse
granulated sugar. Set them on sheet pans, and half proof. Then, make an indentation in the center of the roll, and fill it with jelly, fruit or cheese filling. Let the dough rise to three-quarter proof, and bake at 400ºF until golden brown. Brush with apricot glaze while still warm.

Q: What is the best way to store nuts?
D.R., Deerfield Valley, Vt.
A: Overall, it is best to follow the “first in, first out” rule with nuts. Here are a number of considerations for their storage:
• Buy shelled nuts only as needed, so you don’t have to store them and run the risk of spoilage.
• Nuts have a tendency to absorb moisture, which can trigger a number of spoilage reactions very quickly.
• When you store them, use refrigeration or place them in a cool, dry area at less than 50ºF (10ºC) and less than 65 percent relative humidity.
• Be particularly careful with walnuts and pecans. These have high oil content and are more prone to rancidity, especially if stored in too-warm conditions.
• All nuts contain unsaturated fats and are magnets for any type of odor. Store all nuts in sealed containers and away from strong odors.
• Sealing under nitrogen or vacuum-packing protect nuts from insects and pests and from the damage of oxygen exposure.



Q: We accumulate several pounds of cake crumbs throughout the week. Can we use these crumbs to make Danish filling?
G.D., Madera, Calif.
A: Cake crumbs make a great filling. Try this formula.
Cake crumb filling
Ingredients                  Lbs.    Ozs.
Granulated sugar             3     8
Ground cinnamon             0     1
Ground mace                  0     0.5
Whole eggs                    1
Lemon juice and
zest, two lemons
Cake crumbs                 10
Milk, as needed
Total appr. wt.               14     9.5
Method: Rub together sugar, cinnamon and mace. Add whole eggs and the juice and zest of two lemons. Add cake crumbs, and mix until well blended. Gradually add milk to make a spreadable paste. The amount of the milk depends on the moistness of the cake crumbs.


Q: We want to duplicate the chocolate croissants you find in so many of the hotels in Las Vegas. We have a great formula for the dough, but can’t figure out what kind of chocolate is used inside the croissants. Can you help?
Anneliese, via e-mail
A: I know that many pastry chefs in these hotels use special bake-resistant chocolate sticks, which allow bakers to produce the perfect chocolate croissant. The sticks are made from dark semisweet chocolate, containing 44 percent cocoa.

Q: Do you have short dough formula to use as the
topping for hot cross buns?
Nadia, via e-mail
A: I use the following formula with great success.
 
Short dough
Ingredients                Lbs.    Ozs.
Pastry flour                  2
All-purpose shortening    1      8
Confectioners’ sugar       2
Salt, pinch
Water, as needed
Total appr. wt.              3     10

Method: Combine the flour, shortening, sugar and salt with enough water to make a batter that is thin enough to pass through a pastry bag tip (3/16-in. opening). Apply as usual.