Formulas & Techniques

This is a test story 

Jul 25, 2011, Source: Press Release from AB ....

Training for Modern Baking Staff 

Jul 25, 2011, By Cody Ward

This is a story about training on KRANG CMS...

Mango brownies 

Jul 20, 2011

Pour batter evenly into 6 prepared 8-in. by 8-in. pans. Sprinkle remaining mango over the top of the batter...

Lemon tea cakes 

Jun 23, 2011

Drop by #70 scoop onto prepared sheet pans. Bake for 7 to 10 minutes at 350°F (300°F in a convection oven*) until lightly browned. Cool completely on sheet pan...

Organic whole wheat bread 

May 20, 2011, Contributed by King Arthur Flour Co.

Formula Exchange–sweet and sour bread 

Apr 21, 2011

California raisin white starter Combine 2 lbs. of water and the raisins; let sit in a warm place for 48 hours. ...

Fishing for cake sales 

Mar 17, 2011

This tackle box cake is ideal for any occasion in a fishing enthusiast’s life. You can make the cake as elaborate or as simple as you like. ...

Benefits of hand mixing bread  

Mar 17, 2011, by Frank Sally

The invention of the modern mechanical mixer quickly replaced the tradition of hand mixing dough. Mechanical mixers are great for speed and building elasticity into the dough, which gives the bread a nice appearance and good volume....

How to improve cake quality 

Feb 23, 2011, by Brian Wood

Using gums in your cake batters can produce consistent crumb structure, increase volume and extend shelf life. This lemon ginger pound cake provides an example of how to properly add gum to a product...

Formula Exchange - Hummingbird Cake 

Jan 1, 2011, Contributed by Hershey’s Foodservice

Prepare one 26-in. by 18-in. by 2.5-in. full sheet pan...

Workbench 

Dec 1, 2010, Dr. Klaus Tenbergen

The Workbench with Klaus Tenbergen...

Formula Exchange 

Dec 1, 2010, Contributed by the California Raisin Markting Board

Golden raisin and apricot rugalach fromt eh California Raisin Marketing Board...

Formula of the month: light spice cookies 

Nov 1, 2010, Contributed by King Arthur Flour

If sheeting the dough by hand, divide dough into quarters, flattening each portion slightly...

Pastry case–Whip up lemon hazelnut dacquoise 

Nov 1, 2010

This loaf cake is based on versatile egg foam. The lemon and hazelnuts used for flavor can be swapped out to fit any season or regional preference...

Workbench 

Oct 1, 2010, Dr. Klaus Tenbergen

Could you share a scratch formula for cream puffs and éclairs?...

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