Klaus Tenbergen

Q: Is there a difference between mixing and blending?
M.M., Oceanside, N.Y.
A: The terms mixing and blending are both used in the baking industry, but, mixing is the more common term. The meanings are the same, but the two words have different origins. The Latin word miscere means to mix. Mixture describes the product of the physical intermingling of more than one component when those components retain their physical identity. A mixer is a piece of equipment in which a mixture is achieved. The term blend comes from the Old English root word blanden, meaning exactly the same thing as miscere. Blend and blending are synonymous with mix and mixing.

Q: How can we correct uneven bake and product inconsistency in our convection oven?
H.E., Tucson, Ariz.
A: Provide adequate spacing between products and shelves to maximize the airflow around the product. A lower temperature with a longer bake time will often improve the end product, as it allows the oven to recover sooner and begin cycling. Consistency in ingredients and procedures also will promote a better result. The temperature of a convection oven generally should be 25˚F (15˚C) lower than in a conventional oven.

Q: How can we correct poor volume in our puff pastries?
Hans, via e-mail
A: Poor volume is caused by several factors. The protein content of your flour may be too strong or too weak. Excessive or insufficient folds, as well as too much salt, dull cutters and the overuse of scrap dough can be a major influence. The consistency of your dough and shortening should be the same. Dough should be well chilled before make up and baking.

Q: Does sampling the dough/batter throughout production really help improve the product?
K.P., Los Gatos, Calif.
A: Not only do ingredients vary from batch to batch, but the actual processing of these ingredients is never fully consistent in a bakery, nor are the temperatures and times of the baking process. Thus, while we may understand some of the general principles, it is very likely we will never be able to master baking simply from the underlying chemistry; this is one reason why bakers constantly sample their formulas as they prepare them.

Q: What is salt yeast?
H.S., Salt Lake City
A: Plasmolized yeast, also called salt yeast, is yeast that has been treated with a concentrated salt solution prior to being added to the dough. The purpose of this treatment is to achieve a concentration of the yeast cell contents by pulling water from the cell interiors via osmosis.

Q: At what temperature should we serve dairy products in our bakery café?
B.R., Fountain Hills, Ariz.
A: The temperature of a food or beverage affects the release of airborne molecules, with an increase in temperature leading to increased release. Because of this, milk and other liquid dairy products should be served within four degrees of 57˚F, (14˚C, +/-2˚C) , although this is higher than the common consumption temperature. Keep in mind that the serving temperature is not the holding temperature, as dairy products should be kept out of the danger zone to avoid the rapid growth of bacteria.

Q: Do you have a formula for filling that uses IQF cherries?
Darren, via e-mail
A: I have been very successful with this formula.

Method: Thaw the cherries in a refrigerator overnight and strain, retaining the juice. Divide the juice into two equal parts. To one part, add enough of the water to attain 16 ozs. of liquid. Add the sugar, and bring the mixture to a boil. To the remaining cherry juice, add the starch to create a slurry. Add the slurry to the boiling liquid, and whisk until thickened. Add the almond extract and cherries. Blend well, and cool before use.

*Potato, corn or tapioca starch work well. You may want to add a few drops of food coloring to enhance the natural color.