FREQUENTLY ASKED QUESTIONS

ALMOND FLOUR

BABY RUSKS  BAKING POWDER/SODA  BESAN FLOUR  BITTER FLOUR  COOKING PASTA  DRY SCONES  GELATINE 

GRITTY RICE FLOUR  HARD CRUST  HOLE UNDER CRUST  KNIFE MIXING  LINING BREAD TINS   LOLA'S BREAD IMPROVER

LIGHT OLIVE OIL

OATS  RECIPE FAILURES  SAUCE BLOCKS   STICKY SYRUP  SADDLE TIN 

    WARMING EGGS & SUGAR   XANTHAN GUM   YEAST

 

Dear Lola, Have you used Almond Flour and do you recommend it?,

 

Many manufacturers are advertising Gluten free Oats, Does the Coeliac Society think that these oats are gluten free.?

 

Further to your inquiry regarding the advertised uncontaminated oats this is the reply by Graham Price, Technical Officer and chemist for the Coeliac Society of Australia. Note that America has a much higher allowable gluten content in their foods than Australia.

  • OATS
    Gluten is the name given to the protein in wheat, rye, barley and oats that affect people with coeliac
    disease. It is a composite name representing – Gliadin in Wheat, Hordein in Barley,Secalin in Rye,Avenin in Oats The current tests for gluten can measure gliadin, hordein, and secalin but not avenin as it is a slightly different protein. Accordingly it is prohibited under the Food Standards Code to use oats in foods labelled or advertised as gluten free.
    When people discuss gluten free oats (and laboratories advise that oats are gluten free) what should be said is that they are free from wheat (and rye, barley) gliadin i.e. there is no measurable contamination. Avenin is an essential part of oats (as gliadin is with wheat). Oats will never be gluten (i.e. avenin) free [even if they are described as gluten (i.e. gliadin) free]. As mentioned in The Australian Coeliac magazine on several occasions, Dr Robert Anderson has found that approximately 1:5 people with coeliac disease react to pure uncontaminated oats i.e. they react to oat avenin. Since we cannot determine who is the 1:5 and we know that damage can occur in the absence of symptoms, Dr Anderson’s advice (and The Coeliac Society’s) is that oats should not be consumed without a biopsy prior to and during consumption. Graham Price OAM BSc (Hons)

 

Dear Lola, I am using a recipe from another author

Dear Lola, You always specify Fermipan Yeast , but I find it impossible to buy. Why is this brand so important.

Dear Lola, What is Lola's Bread Improver?

Dear Lola ,Why don't you use Xanthan Gum in your recipes ?

XANTHAN GUM AND ITS SIDE EFFECTS
Xanthan gum is a thickening agent named after the bacteria used to make it through fermentation, Xanthomonas capestris. This common bacterium is the same culprit that causes your cauliflower to turn black when rotting. Although you would not eat rotting cauliflower, xanthan gum is generally safe and only causes mild irritations in some people. Guar gum and cellulose gel are common alternatives to use as thickening agents if you are sensitive to xanthan gum. Since celiac disease and gluten-free diets are becoming more commonplace, xanthan gum is also being used in more baked products to replace gluten.
Gastrointestinal Irritability
The most common side effects of xanthan gum are gas and bloating. If you ingest a large quantity of xanthan gum, you may experience severe abdominal pain from gas buildup in your intestines. A clinical study on the effects of xanthan gum on dogs was completed by the World Health Organization. In this study, dogs were fed large amounts of pure xanthan gum and experienced weight loss and chronic diarrhea.

We are a leading Xanthan Gum  supplier and would like to offer you a great price on our product
Xanthan Gum Food Grade

Item

 

Specification

Appearance

Cream-white

Cream-white

Particle Size

80 mesh

200 mesh

Loss on Drying

≤13%

≤13%

PH (1% KCL)

6.0-8.0

6.0-8.0

Viscosity (1% KCL,cps)

≥1200cps

≥1400cps

Acid resistance

This product and citric acid can be used together,function is not affected

Shearing Ratio

≥6.0

≥6.0

Ashes(%)

≤13

≤13

Pyruvis Acid (%)

≥1.5

≥1.5

V1:V2

1.02-1.45

1.02-1.45

Assay

91%-108%

91%-108%

Total Nitrogen

≤1.5%

≤1.5%

Heavy metal

 

 

Arsenic content

≤3ppm

≤3ppm

Lead content

≤5ppm

≤5ppm

Microbiology

 

 

Total Plate Count (cfu/g)

≤2000

≤2000

Yeast & Moulds(cfu/g)

≤100cfu/g

≤100cfu/g

Coliform

Negative/25g

Negative/25g

Staphylococcus

Negative/25g

Negative/25g

Salmonella

Negative/25g

Negative/25g

 

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