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 scale through a dishwasher, I recommend buying a mechanical spring scale. But a digital/electronic scale is more precise, especially when weighing smaller quantities. For some, it helps for the scale to have metric measurements. For larger portions, I recommend a baker's balance beam scale. This commonly is used for comparative weighing to determine the difference in mass between two objects, rather than determining the objects' numerical weight. Baker's balance beam scales are known for their accuracy and durability, as they are constructed for years of maintenance-free bakery use. You may want to buy one of each to start with to determine which scale is most practical for your operation.

Q: Can you provide a basic royal icing formula?
V.M., Salem, Ore.

A: This simple formula can be used for creating lines, dots and other details, but also for flooding work.

Royal icing

Ingredients	Lbs.	Ozs.	Metric
Confectioners' sugar	3		1.36 kg
Meringue powder		3	85 g
Water	1	8	680 ml
Total appr. wt.	4	9	2.125 kg

Method: Combine all ingredients in the bowl of a mixer fitted with a paddle attachment. Mix on low speed for 7 to 10 minutes, until smooth and creamy. If icing is too thick, add more water. If too thin, beat icing 2 to 3 more minutes. Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color. For flow or flood icing, follow the formula above and continue to add water, a teaspoon at a time, until icing resembles the consistency of heavy cream. Squeeze bottles work best for decorating with this type of icing. Uses include piping lines, dots and other details, as well as flooding.

Q: How do I apply chocolate transfer sheets directly onto our white dessert plates?
L.R., Calgary, Canada

A: Cut the chocolate transfer sheet into adequately sized strips. As these transfer sheets are merely cocoa butter and powdered coloring embossed onto a clear acetate sheet, I recommend warming the dishes to about 115°F (46°C) so the design releases from the acetate sheet. Once the plates have cooled to room temperature, peel away the clear acetate sheet. Use the plates as desired.

Q: What is orange citrus fiber and does it have any positive attributes when added to bread formulas?
Andrea, via e-mail

A: Citrus fiber-based ingredients have been around as long as citrus fruits have been harvested. An orange is 85 percent moisture, but of the remaining dry matter, 66 percent is soluble sugar and 13.3 percent is fiber. Orange citrus fiber is derived from the pulp of the orange, not from the fruit itself. The ingredient does not compromise flavor, but offers the following positive attributes when added to bakery products:

• Manages moisture migration
• Reduces both trans fats and saturated fats
• Reduces calories
• Effectively reduces net carbs
• Increases dietary fiber
• Naturally extends shelf life