| Frequently Asked Questions |
| What is a co-op? A co-op is a group of people that buy products wholesale to share in the savings. One person buys the product, collects the money, repackages the product and ships it out. This co-op is a little different, in that the whole group need not be assembled before the order is placed for the product with the vendor. This way, I will try and have bake mix on hand at the time you place your order. No lengthy delays while a group is forming. |
| Why will the price go up July 1st, 2003? The best way to introduce a new product is free samples and discounts, our free samples are finished and the discount program will run from March 8th thru June 30th 2003. You have the opportunity to purchase this new product at 33% off retail. |
| What is Wheat Protein Isolate? Wheat Protein isolate is the protein component of the wheat that is removed during the processing into flour. It is produced in much the same way as wheat gluten. What is left over is a slightly yellowish powder that is free of starches, and only 1.5 carbs per cup, which makes this the perfect low carbohydrate alternative to flour. |
| What Is Wheat Protein Isolate used for? A specially formulated wheat protein isolate that makes virtually any bakery product taste fresher, last longer and be produced more efficiently. It is designed to enhance the production of dough, no matter what system you are working with fresh, par-baked, refrigerated or frozen. This product will greatly improve the performance of any dough. Our wheat protein isolate comes from only the best natural sources and GMO-free wheat crops. Our highly functional wheat protein provides a natural alternative to other commonly genetically altered crops used in baking applications. |
| Uses For Wheat Protein Isolate: This product was developed to assist in adding texture, softness and freshness feel in commercial baking applications where cheaper products were used and they lost the quality and texture. This is normally used in commercial applications at up to 5% in a recipe due to the cost. In Low Carbohydrate cooking or baking we have discovered, that it can be used full strength, to replace flour, almond flour or meal, flax meal, soy flour, soy, whey or egg protein isolate powders and wheat gluten. Cooking time and moisture content should be adjusted to compensate for the lack of starch in the product. You can use this product in any recipe were it would call for any flour or protein powder, examples but not limited to, pasta, desserts, breads, crackers, batters for frying, pancakes, or as a flour coating for frying and there are many other possible uses that have not been discovered yet. Please email me if you come up with a new use or delicious recipes. This product should always be single, double or triple sifted depending on the lightness of the texture of the final product you are hoping to come out with. |
| What does moisture content should be adjusted mean? Instead of add all of your liquid during mixing, add your liquid as the last step and add only small amounts at a time. Up to half of the water, oil or shortening may be eliminated and not effect the texture of the recipe but please do some experimenting to find your perfect amount. |
| Should cooking time be adjusted? Yes, as with any baking product you should always check frequently for doneness, most people find that this will cook 5-10 minutes faster than real flour�so please check often. I have not found that temperature needs to be adjusted, if anyone finds this to be the case, please email me. |
| What if I want my baked goods to have a drier flakier texture? What we have found, is that you can add as little as � tsp of corn starch to your protein powder while sifting it to greatly improve the mouth feel and more flour like texture of your baked goods. Of course it is fine not to do this�it is your choice and really is not needed |
| Is cornstarch safe for low carbers to use? If you asked me that 6 months ago I would have said NO� But if you ask me today, I say it must be safe, heck Dr. Atkins' himself does it in most of his baking mixes. Besides � tsp of cornstarch will only add 5 calories and 1.16 carbs to your whole recipe. Well worth it if this can satisfy our cravings for bread and baked goods and have them actually taste as they should. |
| Page 1 of 2 |