Q: How long should we bake bread when par-baking, and how do we store the par-baked loaves?
V.A., Miami

A: Par-baking means baking bread to 90 percent to 95 percent completion. Products must quickly traverse a staling zone of temperatures around 40°F (4.5°C) to reach a frozen state at -20°F (-29°C). Either cryogenic or blast freezing techniques can be used. The optimum storage temperatures for frozen par-baked bread products range from 0°F to 10°F (-17.5°C to -12°C).

Q: Do you have a formula for filling that uses IQF cherries?
Darren, via e-mail

A: I have been very successful with the formula.

Cherry filling

Method: Thaw the cherries in a refrigerator overnight and retain the juice. Add water to some of the juice to make 16 ozs. of liquid. Bring the juice and sugar to a boil. Add the starch to the remaining liquid to create a slurry. Add the slurry to the boiling liquid, whisk until thickened. Add the almond extract and cherries. Blend well and cool before usage.

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

Dr. Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, directing the Culinology® program, which blends culinary arts and the science of food. For more information about Culinology®, or to submit a question, contact Dr. Tenbergen at ktenbergen@csufresno.edu.

Q: Do you have a formula for rice pudding?
Darren, via e-mail

A: This formula has always worked well for me.

Rice pudding

Method: Place ingredients in a 3-in., full-sized hotel pan and stir. Bake at 325°F (163°C), stirring every 15 minutes to disperse the ingredients. Bake for about two hours or until the rice is fully cooked and all the liquid is absorbed. Top generously with cinnamon sugar. The rice pudding may be served hot or cold.

*Arborio rice is Italian short-grain rice. When cooked, the rounded grains are firm, creamy and chewy due to the higher amylopectin starch content of this rice variety.