Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own?
John, via e-mail

Answer: Blanching means to make the nuts white by removing their skin. To make your own blanched almonds, you will need to boil the nuts. Select the size of the pan according to the quantity of almonds you want to prepare. Add water up to the middle of the pan. When the water starts to boil, add the almonds (washed, with their skin), lower the heat and bring them to a boil two to three times in an open pan. Strain them, and while the almonds are still warm, press the large end of each almond to pop it from its skin. Pat the almonds dry. You also can add a small amount of baking soda to the water to make this process even easier.

Question: We have problems with our cocoa and cocoa products. Our chocolate gets a whitish/grayish-"film" during storage. What causes this?
D.H., Racine, Wis.

Answer: Cocoa and cocoa products are very sensitive to light, humidity, heat and strong odor. The best way to store these products is in temperatures around 59°F (15°C) and a relative humidity of about 65 percent. If the product is stored at higher temperatures, part of the cocoa butter will move to the surface and eventually seize-up, resulting in a grayish "film". At higher humidity levels, cocoa powder lumps easily and is receptive to mold growth. I suggest storing milk chocolate no longer than 6 months and dark chocolate no longer than one year.

Question: How do I convert between Fahrenheit and Celsius?
P.R., Seattle, W.A.

Answer: Here is an easy way to convert Fahrenheit and Celsius.

From °F to °C:	From °C to °F:
- subtract 32	- multiple by 9
- multiply by 5	- divide by 5
- divide by 9	- add 32

Question: Do you have a formula for a European pound cake? Is there a difference from an American version?
L.P., Winona, Minn.

Answer: European pound cakes, known as "Sandkuchen" are much dryer in mouth-feel than their American counterparts, but are very enjoyable and will add to your product variety. I have had good luck with this formula.

Question: How can I make icing decorations and flowers with a different color on the edge of the piping?
I.S., Franklin Park, Ill.

Answer: Simply coat the inside of an empty piping bag with your favorite paste color before filling it with icing. This will give you a nice, deep color on the outside of your decoration or flowers.

Question: Have you ever deep-fried pâte à choux or choux paste?
M.L., Cherry Hill, N.J.

Answer: Add 3.5 ozs. of rum-soaked raisins, 1 oz. of candied orange peel and 0.5 oz. of baking powder to 3 lbs. of batter. Heat the fryer filled with peanut oil to 350°F. Use a portion control scoop to deposit the batter into the fryer, and fry until golden brown. Then, roll in cinnamon sugar.

European pound cake
Ingredients	Metric	Lbs.	Ozs.	Bakers %
Margarine	5 kg	11		200
Sugar	5 kg	11		200
Cornstarch (1)	2 kg	4	6.5	80
Baking powder	100 g		3.5	4
Eggs, whole	5 L	11		200
Cake flour	2.5 kg	5	8	100
Cornstarch (2)	500 g	1	1.5	20
Salt, to taste
Vanilla, to taste
Bitter almond extract, to taste
Total appr. wt.	20.1 kg	44	3.5	804
Method: Bring all ingredients to room temperature. Cream the margarine, sugar, cornstarch (1), baking powder and spices until smooth. Slowly add 7 lbs. of the eggs, and cream until about double in volume. Add the remaining eggs, and the sifted flour/cornstarch (2) mixture. Mix until well combined. Fill prepared forms, and bake at 435°F (225°C) until a light brown crust is formed. With a wet knife, cut the top of the cakes lengthwise, and finish baking for an additional 25 minutes at 375°F (195°C) or until done. This formula yields 40 cakes at 17.5 ozs. (500 g) each.

KLAUS TENBERGEN is a Bäckermeister (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.