Question: What is caster sugar and where can I find it in the U.S.?
R.P., Madison, Ind.

Answer: Castor or caster sugar is the name of very fine sugar in Great Britain, so named because the grains are small enough to fit though a sugar caster or sprinkler. It is sold as superfine sugar in the United States. Because it is so fine, it dissolves more quickly than regular granulated sugar, and is used in meringues and cold liquids. It is not as fine as confectioners' sugar, which has been crushed mechanically and mixed with starch to keep it from clumping.

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Question: How many servings can I get out of a round, 2-in. thick cake?
S.B., Berkeley, Calif.

Answer: A serving size is anywhere from 2 ins. by 2 ins. to 4 ins. by 2 ins., and I use the following chart to calculate servings.

Size of round cake Servings:
6 in.	6 -10
8 in.	12 - 18
9 in.	18 - 24
10 in.	20 - 30
12 in.	30 - 40
14 in.	40 - 50
16 in.	60 - 70
18 in.	80 - 90
20 in.	100 - 115

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Question: We use a lot of flavors for our pastries and ice cream, but how much flavor should we add?
A.F., Plymouth, Mich.

Answer: Start with one percent to three percent of the total batch and increase or decrease to taste.

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Question: What is seed chocolate?
L.S., Antioch, Ill.

Answer: Seed chocolate is any pure tempered chocolate that is used to begin the crystallization process during tempering. The chocolate (white, dark or milk) that you are using to melt also will be used to temper. Simply reserve a small portion of this chocolate and set it aside. When you are ready to temper, use this portion as your "seed".

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Question: Can you define the differences between extracts and flavors and natural and artificial flavors?
Gerad, via e-mail.

Answer: Here are some definitions:
Flavor - a product that gives taste or enhances flavor in an existing product, other than flavor oils, essences and botanicals. It may contain water, propylene glycol, alcohol, etc.

Extract - a flavor whose predominant solvent is alcohol. Natural - a product in which all components come from natural sources Artificial - a product whose components are derived from synthetic process.

Artificial and natural - a blend that combines both synthetic and natural products by predominance. Also natural and artificial. W.O.N.F. (With other natural flavors) - a natural flavor that has been enhanced with other natural flavors.

Emulsion - a flavor whose components have been dispersed and encapsulated in either a gum or starch suspension. Spray dried - a uniform encapsulated flavor system that offers extended shelf stability.

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Question: I want to add something interesting to our parfait cakes and was thinking about an additional layer to the base sponge. Any ideas?
P.J., New York, N.Y.

Answer: Combine 9 ozs. (250 g) of cornflakes or praline flakes with 14 ozs. (400 g) of Nutellaｮ, a creamy, chocolaty, hazelnut spread. Spread this mixture over your base layer. This combination adds an additional crunch and "surprise" to any cake.

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Question: At a recent trade show, I found several companies offering Himalaya salt. Is this salt product-really better then ordinary table salt for baking?
P.V., Laurel, Md.

Answer: In last few years, this salt scam has emerged in Europe and is spreading worldwide. It is ordinary rock salt from Pakistan, but is marketed as "healing" or "luxurious" salt from Karakorum. However, no salt mines exist in this Himalayan region. Most of the salt is coming from the second largest salt mine in the world, located in Pakistan. Ordinary road salt also is being sold as Himalaya salt and marketed as the best alternative to conventional salt. I'm not sure if this salt, which is more expensive, is really worth buying, as it is simply a marketing scam.

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.