We use straight flour when we're going to use it straight.
We use a mixture of flour and starch when using it for Mousseline, Frangipane, etc.
The only procedural difference is: When using flour and starch blend, at the final cook, we pull it as it starts to percolate.
When using straight flour we let it percolate a minute plus to confirm the flour is cooked. If you make it as much as we do
you can actually smell when the flour is cooked. When I'm teaching someone, I tell them to smell when finishing it, as
soon as it starts to percolate, it will have a smell similar to that of latex paint, when that dissipates the flour is cooked.
I've made it SOP to use the heat method when it comes to formulas requiring tempered yolks. We use and train the technique of tempering yolks by heat, we use an open flame method.
This is done by placing the mixing bowl over the flame when whisking. It's requires a repetitive process of placing the bowl in and out of the heat until tempered. I didn't post this previous
because I don't recommend this process unless someone can visibly show you. This increases the risk for breaking but quickens the process for us.
Our SOP requires that same tempering of yolks for all cold formulas. We use yolks to enrich some of our cold mousses. It really bothers me when I see a cold process formula in print and doesn't
require tempered yolks. Especially on so called professional/commercial formulas. I see it frequently. Not tempering greatly increases the risk food poisoning.
Some experts say that only about 20% of poisoning related to Salmonella are diagnosed and reported yearly. Considering there are approximately 130-150 thousand reported cases of illness and 35-45 deaths each year, I personally make tempering a priority.