Carbalose flour from Tova Industries
Carbalose flour from Tova Industries is the base ingredient in top selling low carb baking mix CarbQuik. Use Carbalose flour as a wheat flour substitute – it behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fiber carbohydrates.
Adjustments: Water or liquids may need slight adjustments. Increase yeast or leavening up to double the original recipe. Drop baking temperature by 25 degrees F and slightly increase cooking time.
When used instead of normal flour, Carbalose low carb flour can reduce the Net Carb count by as much as 90%. There are products that claim to be “Low-Carb flour”, but they just don’t function as well. They are generally made from soy or other non-wheat components, and are not only difficult to work with, but also taste poorly.Carbalose flour is as close to real flour as you can get without being real flour.
Carbalose low carb baking substitute is made through a unique process and contains Enzyme-Modified Wheat, as well as Plant fiber, Wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose flour does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.Use in any recipe you would use white flour – breads, rolls, biscuits, pancakes, waffles, pizza dough, cornbread, pretzels, scones, and muffins already exist.
Carbalose baking flour has been tested successfully in a high-speed automated environment, and in artisan bakeries. It will work perfect in your individual Low-Carb baking projects.
- Serving Size 1/4 package (15g)
- Servings Per Container 4
- Calories 40
- Calories from Fat 5
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 170mg
- Total Carbohydrate 10g*
- Dietary Fiber 3g*
- Sugars 0g
- Protein 3g
Ingredients: Enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high-protein patent flour, vegetable fiber, canola oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, calcium propionate (a preservative).
Recommended Use: Use like regular flour in most recipes.
Adjustments: Water or liquids may need slight adjustments. Increase yeast or leavening up to double the original recipe. DROP baking temperature by 25 degrees F AND slightly increase cooking time.
Warning: Made in a plant that processes soy, wheat, eggs and milk.