Q: We want to make model fruits from marzipan paste, but need a good formula.
A.M., Coon Rapids, Minn.

A: This formula makes about 5 lbs. of moulding paste. Pasteurized egg whites are required.

Method: Combine granulated sugar and water. Place over low heat, stirring constantly, until sugar is dissolved and mixture boils. Continue cooking until syrup spins a long thread (238°F/115°C), washing down sides of kettle with a wet brush if sugar crystals form. Break almond paste into small pieces and pour syrup over it. When cool, work syrup and paste together until smooth and creamy. Add egg whites and blend. Add confectioners' sugar until the paste is easy to handle.

Q: We bought a bakery, and the equipment is rather old. Many of our cookies burn on the bottom while baking. We tried adjusting the oven temperatures, but it did not make any difference. What else can we do to solve the problem?
Thomas, via e-mail

A: Simply put a second sheet pan under the first sheet. This will take away some of the direct bottom heat.

Q: We operate a rather busy retail bakery. Our employees are not very consistent in labeling food items for later use. We want to create a poster with the proper procedures. How should food be labeled?
L.K., Los Angeles

A: The information on the label should include, at the minimum, the name of the food and the date by which it should be sold, consumed or discarded. Also, check with your local health department to include any additional local requirements.

Q: How do you feel about using latex gloves in the retail bakery? We have heard many different rumors in regards to allergies.
Bruce, via e-mail

A: Natural rubber latex gloves contain proteins that can cause allergies. Workers who are in repeated contact with the gloves are at increased risk of developing reactions that range from mild itching and rash to hives, difficulty in breathing and sometimes even death. Providing employees with alternative vinyl and polyvinyl chloride gloves are low-cost solutions.

Q: We do not know what to do with our used donut frying oil. Currently, we just discard it down the drain. Do you have any suggestions?
E.M., Waialua, Hawaii

A: Frying oil and grease are waste that the sewer system cannot handle and should not be discarded down the drain. Dumping grease, fats and oil can clog sewer lines, causing back-ups and flooding. Sewage back-ups can damage personal and public property. If you don't have your own grease bin, you can recycle large amounts of used frying oil with the help of a local restaurant. Most restaurants have grease bins, whose contents are recycled into consumer products. Ask if you can add your used oil to their grease bin. Used frying oil also can be composted with other organic matter.

Q: During the holidays, we sell a lot of pumpkin pies. Can we make large batches and freeze these ahead of time?
A.S., College Park, Md.

A: Freezing custard pies, such as pumpkin, is not recommended. However, you can make the pumpkin filling and pie shells ahead and freeze each separately for up to one month. Thaw both before assembling. Stir the filling to be sure all ingredients are well mixed.

Q: What is the difference between evaporated milk and sweetened condensed milk? Can I use one as direct substitute for the other?
L.V., Harrisburg, Pa.

A: Evaporated milk has been processed to remove about half the water. No sugar is added to this product. Sweetened condensed milk has about half the water removed and then had sugar added to it. These products should not be used as direct substitutes for one another.

Q: Coconut macaroons are one of our best selling items. Now, we want to expand our production and would like to add other macaroons to the assortment. Do you have any formulas we can try?
Ganesan, via e-mail

A: I like this fruit and nut macaroons formula.

Method: Sift the bread flour with the baking powder; add the granulated sugar and combine with the dates and nuts. Add the well-beaten eggs and mix until blended. Portion on parchment paper-lined sheet pans, and bake at 300°F (150°C) for about 15 minutes.

Q: Is there an easy way to make mint-flavored chocolate chips? We want to use these in cookies and muffins.
B.H., Ypsilanti, Mich.

A: Place 2 lbs. of chocolate chips in a plastic container or bowl, and add about 1 tsp. of pure peppermint extract. Shake well to ensure the chips are well coated. Use as you normally would.

Q: When evaporated milk separates, does this mean it has spoiled?
A.M., Raleigh, N.C.

A: As the product sits, milk solids may separate from the fluid milk. This separation in itself is not an indication that the milk is spoiled. It is simply a natural occurrence that can usually be corrected by shaking the can prior to opening or by stirring the contents after the milk has been poured into a container.

Q: Some of the chocolate we have in storage has a white film on it. Is it still okay to use?
J.L., Gambier, Ohio

A: The white film or “bloom” is caused by the cocoa butter or sugar rising to the surface when chocolate is stored at temperatures that fluctuate from hot to cold. This dulls the rich brown chocolate color, but does not affect the flavor. When the chocolate melts, it regains its attractive color.

Q: What is the true definition of a pound cake?
C.M., Mobile, Ala.

A: The true pound cake, made of equal weights of butter, sugar, eggs and flour, is the foundation from which countless varieties of butter cakes are made. In the bakery, they are generally divided into two classes — pound cake with no leavening, but with liquid sometimes substituted for part of the eggs; and loaf or layer pound cake, in which a greater proportion of liquid is used and leavening is added.

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, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu.