Q: Our meringue shells crack during baking. What are we doing wrong?
Brad, via e-mail
A: Try decreasing the oven temperature. If the surface of the meringue coagulates too quickly and becomes hard and inflexible, it cannot move with the pressure created by the still expanding center causing the surface to crack. A sugar to albumen ratio of 2.5:1 also should help.

Q: What should we do to achieve consistent results when whipping heavy cream?
C.M., Fort Polk South, La.
A: Cream is an emulsion with a fat content of 35 to 40 percent. When you whip a bowl of heavy cream, the agitation adds air bubbles, causing the fat globules to begin to partially coalesce in chains and clusters around the air bubbles. Cream for whipping should be stored and used at 32ºF to 40ºF (2ºC to 5ºC). For best results, equipment used for whipping also should be kept at these temperatures.
Source: The Technology of Cake Making, Aspen Publishers Inc.

Q: How do I know if I tempered my chocolate correctly?
K.K.,Orange City, Iowa
A: A simple method of checking tempering is to apply a small quantity of chocolate to a piece of parchment paper or on a pallet knife. If the chocolate has been correctly tempered it will start to harden evenly and show a good gloss within five minutes.
Source: The Technology of Cake Making, Aspen Publishers Inc.

Q: Our puff pastry shrinks dramatically during baking. We make up the pastries and bake them in a moderate oven. What are we doing wrong?
P.B.,York, Neb.
A: The shrinkage is caused by a contraction of the dough layers. The gluten develops elasticity and toughness during preparation and sheeting of the dough. The gluten must be given time to rest and relax at various stages, so that during baking it will expand without shrinking. The answer to shrinking is therefore correct resting time. The higher the protein in the flour used, the longer the resting time required. The majority of puff pastry products should have a refrigerated resting time before baking of at least 30 minutes, depending on the thickness and make-up of the item. Baking the products between 420ºF to 450ºF (215ºC to 232ºC) also is recommended.
Source: The Technology of Cake Making, Aspen Publishers Inc.

Q: What are the qualities of a good pound cake?
H.T., McCook, Neb.
A: A good cake should show a multitude of evenly distributed cells without any large holes. It should have good color and sheen, be moist with good flavor and have an attractive appearance.
Source: The Technology of Cake Making, Aspen Publishers Inc.

Q: All our products made with cocoa powder tend to be rather dry. Do we have to add extra liquid when using cocoa powder?
J.M., Kodiak, Alaska
A: Cocoa powder requires extra liquid about equal in weight to the cocoa powder used in the formula.
Source: The Technology of Cake Making, Aspen Publishers Inc.

Q: What is the recommended level of salt in bread formulas?
P.A., Fort Bliss, Texas
A: I have seen salt levels as low as 1 percent and as high as 2.2 percent in bread baking. Salt confers many qualities, such as flavor, stabilizes flour protein and controls and influences fermentation. Due to its direct control on fermentation, it has a marked effect on crumb and crust color and assists in moisture retention.