Question: What gives the distinctive flavor to a traditional linzertorte?
E.H., Salina, Kan.

Answer: Finely ground hazelnuts, orange and lemon zest as well as ground cinnamon and ground cardamom give the distinctive flavor profile to linzertortes.

Question: We are in need of a new oven for our bread production. Should we buy a rack or deck oven?
G.L., Ontario, Canada

Answer: It depends on your desired bread qualities. For bread with even crust and higher volume, I would recommend a rack oven, which uses convection to transfer heat. A convection oven's turbulent air transfers heat evenly around the bread. For bread with a thicker crust and smaller volume, such as artisan breads, a deck oven might be your choice. Deck ovens use radiation, which produces a different baking curve with a higher baking temperature at the start of the baking process and a more intense heat transfer.

Question: Do you know the meaning of the stamped number on an ice cream scoop?
H.K., La Mesa, Calif.

Answer: Ice cream scoops also are known as portion scoops or dishers. The number either stamped into the handle or on the release mechanism indicates the number of level scoopfuls per quart. The higher the number, the smaller the scoop capacity. For example:

#6 = 5 ozs.
#20 = 1.75 ozs.
#30 = 1 ozs.
#60 = 0.5 ozs

Question: I want to make preserves using orange and lemon peel. Do you have any suggestions?
P.M., Spokane, Wash.

Answer: Wash 1 lb. 8 ozs. of peel, free from pulp, and cover it with 3 qts. of cold water. Bring it to a boil, and simmer for two hours or until the peel is tender. Then, drain it, and set it aside. Boil 12 ozs. of sugar and 4 ozs. of hot water until it is the consistency of thick syrup, about five to 10 minutes. Add the peel, and simmer until the syrup is almost absorbed, stirring frequently. Turn the peel into a shallow pan and cool, pouring any remaining syrup over it.

Question: We want to offer smoothies throughout the day. Do you have a formula?
H.H., via e-mail

Answer: Most smoothies are prepared with apple, orange or pineapple juice, with the addition of bananas to give a creamier texture to this low-fat blended drink. For two 16-oz. drinks, you will need: 10 ozs. of juice, 10 ozs. of frozen fruit including two-thirds of a banana, 12 ozs. of either ice cream, frozen yogurt, sorbet or sherbet. Pour the ingredients into a blender, and mix for 30 seconds. Use your imagination to create any flavor combination, or let customers create their own.

Question: Can we make choux pastries without eggs?
L.R., via e-mail

Answer: Not to my knowledge. The viscosity of the paste is normally controlled with the addition of eggs, with the egg protein matrix capable of expanding to a high specific volume. Water and eggs in a choux paste formula are not interchangeable because the proteins present in the eggs are needed to help form the final structure and to give strength and crispness to the baked pastry.

Question: We want to make marzipan paste for moulding fruits. Can you provide a formula?
F.T., Baltimore

Answer: This formula has worked well for me.

Marzipan
Ingredient	Metric	Lbs.	Ozs.
Granulated sugar	1.36 kg	3
Water	450 g	1
Almond paste	510 g	1	2
Egg whites	85 ml		3
Confectioners' sugar, as needed
Total appr. wt.	2.4 kg	5	5
Method: Combine the sugar and water, and bring it to a boil over low heat until the mixture reaches 238°F. Wash down the sides of the pot with a wet brush to dissolve any sugar crystals. Break the almond paste into small pieces and pour the syrup over it. When cool, work syrup and paste together until smooth and creamy. Place in a container and cover with a damp cloth until needed. Before using, add egg whites and blend. Add confectioners' sugar until the marzipan reaches the correct handling consistency.

KLAUS TENBERGEN is a B営kermeister ( Germany), Certified Master Baker (USA), Master Baker (South Africa) and Chef Instructor at Kendall College-"The School of Culinary Arts" in Chicago. For more information about Kendall College, call toll free 877/588-8860. You can contact Chef Klaus Tenbergen via e-mail at: btenbergen@wi.rr.com DO YOU HAVE A QUESTION about formulation, make-up procedure, equipment application or other technical point? E-MAIL your question to modernbakingedit@penton.com or FAX it to 847/296-1968.