Anyone familiar with this?

http://www.tovaindustries.com/carbalose/page1.html

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message ...
Anyone familiar with this?
http://www.tovaindustries.com/carbalose/page1.html

Here, there's a real humdinger of an idea -- sourdough soy pancakes,
biscuits, and pizza crusts! (Why didn't we think of that?)

"Dick Adams" wrote:
"Nick Cramer" wrote in message =

Anyone familiar with this?
http://www.tovaindustries.com/carbalose/page1.html

Here, there's a real humdinger of an idea -- sourdough soy pancakes,
biscuits, and pizza crusts! (Why didn't we think of that?)

Thanks for your most witty reply, Dick.

You might take note of the fact that the flour is a 100% wheat product and
contains NO soy. Have a nice day, if you want to. ;-]

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message ...
You might take note of the fact that the flour is a 100% wheat product and
contains NO soy.

Yes, you are correct. I mispoke -- well, er... mistyped.

Have a nice day, if you want to. ;-]

I will try.

"Dick Adams" wrote:
"Nick Cramer" wrote in message =

You might take note of the fact that the flour is a 100% wheat product
and contains NO soy.

Yes, you are correct. I mispoke -- well, er... mistyped.

Have a nice day, if you want to. ;-]

I will try.

No problemo, Dick. Although my Thai wife uses a lot of soy sauces and tofu,
we have no soy flour in the house. She's buying a box of Carbquik for me to
try. I'll file a report. If I like it, I'll resurrect my starter from the
freezer. I think I may have to use regular (high carb) flour for the
sponge itself. Time will tell. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message ...
(Wife is) buying a box of Carbquik for me to
try. I'll file a report. If I like it, I'll resurrect my starter from the
freezer. I think I may have to use regular (high carb) flour for the
sponge itself. Time will tell. ;-/

While you are at it, maybe you can figure out what a "carb" is. If it
happens to be a carbohydrate, the concept of a low-carb grain flour
is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
(e.g. fat-free sour cream).

Bread flour may contain slightly less carbohydrate (starch) than all-purpose
flour inasmuch as it contains slightly more protein. Whole grain flour also
contain some roughage and other ingredients, so would be even lower
in carbohydrate content. Other than that, I do not see any way that the
carbohydrate content of flour could be reduced, short of adulterating it,
say with some more proteinacious flour, like soy, or gluten, maybe.

Well, "Carboquik" is only $4 per pound. Lots of people pay more than that for
specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)

BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice, or
better, which is getting popular as a hoarder's item. Flour is not so good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.

--
Dicky

Dick Adams wrote:
(Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)
Tell me about it!

When I bought my last 50 lbs of organic flour, I could not believe it!

On 06/30/07 - it was $ 16.32

Last year: Bumper crop on wheat in my (and maybe other) areas - farmers
had logistic problems getting enough trucks to move the wheat.

On 01/23/08 - it was $ 36.75 - 125 % increase.

What? Boulder organic wheat flour from Rocky Mountain Milling in
Platteville, Colorado.

Maybe some purists want to get organic car fuel from wheat?

Sam

Dick Adams wrote:


Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)

BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice, or
better, which is getting popular as a hoarder's item. Flour is not so
good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up
quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.

--
Dicky
Were you buying 50 pound for $20.00?

I was buying 50 pound for $15.00 and the last I bought was $30.00 this is at
restaurant wholesale store in Alexandria, Virgina.

Joe Umstead

"Joe Umstead" wrote in message ...
Dick Adams wrote:


Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what
I paid a year ago.)

BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice, or
better, which is getting popular as a hoarder's item. Flour is not so
good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up
quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.

--
Dicky
Were you buying 50 pound for $20.00?

I was buying 50 pound for $15.00 and the last I bought was $30.00 this is at
restaurant wholesale store in Alexandria, Virgina.

Joe Umstead

"Joe Umstead" wrote in message ...
Were you buying 50 pound for $20.00?

Oops, again I miswrote. The price was $23.25 for a 50# sack of GM 50111.

That's a cheaper flour than most other bread flours. It is about the only one
available around here that is bromated. The dealer (a food service company)
is far enough away so the price of a gallon of gas needs to be figured in.

My other dealer (Savage, previously of Waltham, MA) has moved further
away from me (to Framingham) (2-gallon round trip). Learning that, I became
desperate and called a number at the GMFlour web site where some one found
for me a closer dealer. I don't know why I never thought of doing that before.

As times get bad and stuff falls into short supply, I find myself cogitating upon
the mathematics of dough fermentation, which are not unlike the rules that
predict the destiny of any population of living beings, like us, for instance.
http://samartha.net/SD/SourdoughDefinition.html#SEC10

In conclusion, I would like to recommend that we all send emails to the Wash.,
D.C. news agencies to have their reporters ask the candidates if they have
considered the repercussions of steady population growth, and if they have
any idea about what might be done to offset those dire consequences.
http://www.census.gov/ipc/www/popclockworld.html
http://www.youtube.com/watch?v=F-QA2rkpBSY

Hey, check that stuff out before chiding me for the poisonous stuff in my bread
flour.

--
Dicky
____________________
Already the end has begun!

"Dick Adams" wrote:
"Nick Cramer" wrote in message =

(Wife is) buying a box of Carbquik™ for me to
try. I'll file a report. If I like it, I'll resurrect my starter from =
the
freezer. I think I may have to use regular (high carb) flour for the
sponge itself. Time will tell. ;-/

While you are at it, maybe you can figure out what a "carb" is. If it
happens to be a carbohydrate, the concept of a low-carb grain flour
is ludicrous. Low-carb carbohydrates are just as absurd as low-fat fats
(e.g. fat-free sour cream).

Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products. According to Wikipedia (not quite the rival of Encyclopædia
Britannica):

"Carbohydrates (from 'hydrates of carbon') or saccharides are the most
abundant of the four major classes of biomolecules, which also include
proteins, lipids and nucleic acids. They fill numerous roles in living
things, such as the storage and transport of energy (starch, glycogen) and
structural components (cellulose in plants, chitin in animals).
Additionally, carbohydrates and their derivatives play major roles in the
working process of the immune system, fertilization, pathogenesis, blood
clotting, and development.

Chemically, carbohydrates are simple organic compounds that are aldehydes
or ketones with many hydroxyl groups added, usually one on each carbon atom
that is not part of the aldehyde or ketone functional group. The basic
carbohydrate units are called monosaccharides, such as glucose, galactose,
and fructose. The general stoichiometric formula of an unmodified
monosaccharide is (C·H2O)n, where n is any number of three or greater;
however, many molecules with formulae that differ slightly from this are
still called carbohydrates and other compounds that possess formulae that
agree with this general rule may not be in fact carbohydrates (eg
formaldehyde). Despite the inexactness of the term, "carbohydrate"
remains a useful descriptive name and with a little experience even a
novice will soon become aware of what is, and is not, a carbohydrate.
Monosaccharides can be linked together in almost limitless ways. Many
carbohydrates contain one or more modified monosaccharide units that have
had one or more groups replaced or removed. For example, deoxyribose, a
component of DNA, is a modified version of ribose; chitin is composed of
repeating units of N-acetylglucosamine, a nitrogen-containing form of
glucose. The names of carbohydrates often end in the suffix -ose."

Bread flour may contain slightly less carbohydrate (starch) than =
all-purpose
flour inasmuch as it contains slightly more protein. Whole grain flour =
also
contain some roughage and other ingredients, so would be even lower
in carbohydrate content. Other than that, I do not see any way that the
carbohydrate content of flour could be reduced, short of adulterating =
it,
say with some more proteinacious flour, like soy, or gluten, maybe.

Well, "Carboquik" is only $4 per pound. Lots of people pay more than =
that for=20
specialty flours at boutiques. (Yesterday I paid almost $0.40 per pound
for bread flour in a 50-pound sack, and that was almost double what=20
I paid a year ago.)

Yes. My wife just paid $18 for 50 lbs of AP flour. She bought the Carbquik™
for me, so I could occasionally have pancakes and such, as it has 90% less
carbs than other wheat flours. (see below)

BTW, people that buy wheat and rye berries to be ground as used might
think seriously about hoarding. It is as good for hoarding as rice,
or=20 better, which is getting popular as a hoarder's item. Flour is not
so = good
for hoarding as it does not keep too well. Once hoarders figure out how
good whole grain is for hoarding, I suspect the price of it will go up =
quite
sharply. And it can be used for SUV fuel after the corn runs out, which
may be the end of bread as we know it.

LMAO My kid brother just bought 500 lbs of rice! His wife is Vietnamese.
Like me, he has diabetes and can only eat about a Tbs of rice at a meal.
His wife and family, like my Thai wife and family, eat a lot of rice.

"Carbquik™ Complete Biscuit and Baking Mix (made with Carbalose™ flour).
Information from the package

Nutrition Facts for 1 serving (20 gms) of dry mix:

Calories 60
Calories from fat 30

Total fat 3.5 gms
Saturated fat 1 gm

Cholesterol 0 gms
Sodium 130 mg

Total Carbohydrates 10 gms
Dietary Fiber 8 gms
Soluble fiber 0 gms
Insoluble fiber 8 gms

Sugars 0 gms
Sugar alcohols 0 gms

Net Carbs 2 gms (calculated by subtracting insoluble fiber from total
carbohydrates)
Protein 4 gms

Ingredients:

Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber,
high protein patent wheat flour, vegetable fiber, canola oil, salt,
dextrose, emulsifiers, enzymes, ascorbic acid, sucrolase, calcium
propionate),

palm and palm kernal oil, buttermilk powder, baking powder, egg white
powder, lecithin, salt, natural flavors."

Just wondering if I could use the Carbalose™ flour in a sourdough bread
dough.

Thanks for your interest. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message ...
[ ... ]
Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products.

Nick, you are confusing carbohydrates, which are real, with "carbs", which are a
romantic notion.

You should read this: http://www.berkeleywellness.com/html...tured0104.html

Just wondering if I could use the CarbaloseT flour in a sourdough bread
dough.

No, you must not do that.

(But you will.)

Do you know what killed Dr. Atkins? My theory is that it was carbs that done it.

"Dick Adams" wrote:
"Nick Cramer" wrote in message =
[ ... ]
Hi, Dick. As a person with diabetes, I have to keep my carb intake =
fairly
low, as the body makes glucose from carbs, thus my interest in low =
carb
products.
=20
Nick, you are confusing carbohydrates, which are real, with "carbs", =
which are a romantic notion.

"carbs" is shorthand for carbohydrates, commonly used in diabetic circles.
I am a cynical romantic.

You should read this: =
http://www.berkeleywellness.com/html...tured0104.html

Just wondering if I could use the CarbaloseT flour in a sourdough =
bread
dough.

No, you must not do that.

(But you will.)

Dick, you may think of me as a doddering old fool, but don't bother telling
me what I must not do, nor predicting what I will. I haven't been trying to
be contentious. My original post only asked a question about using a
product in a process. If that irked you, that's your problem, not mine.

Do you know what killed Dr. Atkins? My theory is that it was carbs that
= done it.

I know nothing about Dr. Atkins (RIP), nor do I really care.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

"Dick Adams" wrote:
"Nick Cramer" wrote in message =

snip


LMAO My kid brother just bought 500 lbs of rice! His wife is Vietnamese.
Like me, he has diabetes and can only eat about a Tbs of rice at a meal.
His wife and family, like my Thai wife and family, eat a lot of rice.

Joe wrote:

500 lbs rice x 453 grams to the lbs = 226,500 grams. Now we eat a lot of
rice here also we cook 300 grams a day 226,500 / by 300 = 755 days rice. I
think the bugs will eat it before you can finish eating that much rice.


Carbquik is not flour but a biscuit mix. So it get shortening in it, some
how the are reduction the carbohydrate by reduction the fats in the mix.

I would not bake bread with Carbquik .

Joe Umstead

end of file

G'day Nick;

"Nick Cramer" wrote in message
...
Anyone familiar with this?

http://www.tovaindustries.com/carbalose/page1.html
I know of it, but I've never used it.

If you're looking for a low-carb replacement for wheat flour, that's gonna
be tough. Despite many supposed substitutes, nothing will really do the job
well.

I understand about you wanting to reduce your carb intake. The good news is
that there are ways to do that, and the sourdough 'critters' will
significantly reduce the carb content of flour. Eliminate it? No. But
they will reduce the carbs to a pretty significant degree. I used to have a
link that discussed that, but it seems to be non-functional today. If I
find it or one like it again, I'll be sure to pass it on...

If you want to discuss this further, I suggest you drop me a note off-list
and we can avoid distractions from the troglodytes..


Best regards my friend,
Dusty -- Everett, Wa.
Semper Fi!
....