Q: What is desiccated coconut? We currently use sweetened coconut and wonder what the applications of desiccated coconut could be.
Joshua, via e-mail

A: Desiccated coconut is the dehydrated form of white coconut meat from mature coconuts, available in granules, flakes, shreds or chips. Desiccated coconut is used when the natural exotic flavor of coconut is desired. It is unsweetened and contains no preservatives or additives. Use it for topping cakes and pastries, centers for buns, cake decoration, candy bars and chocolates.

Q: Can you recommend baking times for puff pastry sheets?
M.W., Providence, R.I.

A: Here are some general guidelines. Baking times will vary by piece size, oven type, and quantity of product in the oven. Adjust baking times if necessary to compensate for your oven's unique characteristics.

Q: I'm looking for an alternative, all-natural ingredient to extend the shelf life of our breads. Any suggestions?
P.B., Ontario, Canada

A: I recommend using either raisin juice concentrate or raisin paste, as both have great shelf-extension properties, and also inhibit staling and mold growth. The paste contains humectant, which is a substance that promotes retention of moisture. Both raisin products also are high in malic acid.

Q: Our butter quickly picks up "off" flavors during storage. What can we do to prevent this?
S.K., Austin, Texas

A: Once opened, refrigerate butter in its original wrapper in the coldest part of the refrigerator, not close to the refrigerator door. To further protect butter, store in a resealable plastic food bag. Fresh butter should have a delicate cream flavor and pale yellow color. Butter quickly picks up "off" flavors during storage and when exposed to oxygen. Store butter away from foods with strong odors, such as onions or garlic.

	Conventional oven 400°F	Rack oven 375°F	Convection oven 350°F
Piece size	Time range	Time range	Time range
2 ozs.	16 to 21 min.	13 to 18 min.	13 to 18 min.
4 ozs.	17 to 22 min.	14 to 19 min.	14 to 19 min.
10 ozs.	21 to 26 min.	18 to 23 min.	18 to 23 min.
16 ozs.	23 to 28 min.	20 to 25 min.	20 to 25 min.

Q: Have you ever heard of coconut ice? I would like to add this to our product line. D.S., Fort Lauderdale, Fla. A: This is a delicious and attractive candy snack for any coconut lover. Here is my simple version. Coconut ice Ingredients Lbs. Ozs. Metric Sweetened condensed milk 3 8 1.66 L Confectioners' sugar 4 6.5 2 kg Desiccated coconut 3 6.5 1.56 kg Pink food coloring, as needed       Total appr. wt. 11 5 5.22 kg Method: Combine the sugar and coconut. Add the condensed milk, and mix well until no dry spots appear. Pour half of the mixture into a prepared pan, and level the surface with a spatula. Tint the other half of the mixture with food coloring. Pour the pink mixture on top of the first layer, and level the surface. Press firmly, and allow the coconut ice to harden. When firm, turn out of the pan, remove the paper and cut into 1-in. squares with a sharp knife.

Q: We make gingerbread cookies throughout the year, but we want to change the flavor profile. Can you provide us with a spice mixture? V.G., Las Vegas A: This gingerbread spice mixture is similar to apple pie spice mixture. Gingerbread spice Ingredients Lbs. Ozs. Ground cinnamon 1   Ground ginger 1   Ground cloves 1   Dried, ground orange peel   2.5 Total appr. wt. 3 2.5 Method: Place all spices in a closed container, and shake until thoroughly mixed.

Q: We produce a lot of mousse cakes for our wholesale business. We don't use anything on the inside of the cake rings to prevent the cakes from sticking to the rings. What material can we use for ring liners, and what band length do we need for a 9-in. round cake?
N.B., Minneapolis

A: I use acetate strips for lining our cakes, which makes the removal of the cakes from the rings much easier. Here are some of the needed lengths:

Cake size	Length of strip needed
6-in. round	20 ins.
8-in. round	27 ins.
9-in. round	30 ins.
10-in. round	33 ins.
12-in. round	40 ins.
14-in. round	46 ins.
Quarter sheet pan	48 ins.
Half sheet pan	64 ins.

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, teaching classes in Culinology®-the blending of culinary arts and the science of food. For more information about a degree in Culinology®, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu