Complete Biscuit & Baking Mix

Yderligere Beskrivelse/Notater:
Net carbs - 2g.

Ingredients: Carbalose flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.

Recommended Use: See recipes on box.

Warning: Contains wheat, soy, eggs and milk.

GENERAL CARBQUIK GUIDELINES

How should I measure Carbquik?

For best results, spoon Carbquik, without sifting, into a dry measuring cup, and level with a straight-edged utensil. Do not pack or tap Carbquik into the cup.


Is Carbquik affected by humidity?

Carbquik reacts to the environment just as any flour-based product does. In humid conditions, you may find that doughs and batters are more sticky, soft or fluid. You can add small amounts of Carbquik or more or less liquid to make the dough or batter easier to work with.

Why are Carbquik batters and doughs sometimes sticky or tough?

Carbquik is a very unique formula containing less starch and more fiber, protein, fewer calories and less sodium. Like all flour based products or mixes, often times the liquids must be adjusted to obtain the proper consistency. Many factors will affect the ability for Carbquik to absorb the liquid. Temperature, mixing times, holding times of the batter or dough and the resting time before use. Always feel confident in knowing; if the batter is to stiff add a bit more liquid. If the batter or dough is to loose simply mix in more Carbquik in small units till you have the desired consistency. Finally remember for a soft flakey finished product never over mix or over knead soft dough. Carbquik is high in good protein and as such over working may result in a tough batter or dough.

I want to use Carbquik for other recipes such as dumplings, pie crust, cakes and other favorites.

In our test kitchen we have found Carbquik to perform to the most of the same standards associated with all purpose flour. Most recipes that call for all purpose flour can be created using Carbquik with attention being paid to adjusting the liquid amounts called for in most of these recipes. We recommend you experiment with your favorite recipes and soon you will be creating many of the recipes you have known over the years with ease and confidence. As with any baking mix, allowances for the liquid must be made, but again we have found these to be very minimal.

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