A: Yeast stays fresh for 6 weeks on a shelf, 4 months in a refrigerator, and 1 year in a freezer. Place the yeast into another freezer bag when freezing it. The yeast may be used directly out of the freezer.
A: Sucanat is equal to and may be substituted for white or brown sugar when called for in recipes. It dissolves easily and has a slightly stronger molasses flavor than either brown or raw sugar.
A: As far as nutritional value there is no difference. There is a slight difference in flavor. The golden flax has a little stronger flavor. When using flax seed to bake, the Brown Flax Seed will leave the finished product looking darker in color.
A: Whole flax seed can be stored at room temperature for up to a year, however, ground flax seed is more likely to become rancid. Ground flax seed can be stored in an airtight, opaque container in the refrigerator for up to 90 days, or for better results store in the freezer. In order to obtain the most value, grind the flax seed in a coffee grinder, or blender, just before using it.
A: Lacey Swiss, Mozzarella
A: Heidi Ann, Heidi Ann Lacey Pepper, Heidi Ann Lacey Marble, Lucerne
A: Lucerne, Jalapeno Yogurt, Yogurt, Yogurt vegetable, Heidi Ann, Heidi Ann Lacey Marble, Heidi Ann Lacey Pepper
A: 1 to 2 months
A: 9 to 12 months
A: Pepperjack is Monteray Jack cheese and contains Jalapeño and Habanero peppers. It is a natural cheese. Hot Pepper cheese is a processed cheese with White American for its base and has Jalapeño peppers added. A processed cheese is not a natural cheese.
A: 1lb meat serves 6-8 people.
A: 1lb cheese seves 10-12 people.
A: Our High-Gluten Flour is recommended for bread. Gluten is the ingredient that helps the bread to rise. This flour works well in a bread machine.
A: Buckwheat, Sweet White RIce, Brown Rice, Quinoa, Millet, Teff, Coconut, Sorghum Flour, All- purpose baking Flour, Corn Flour, Almond Meal/ Flour, Potato Flour, Tapioca Flour.
In bulk our Light & Dark Buckwheat, Brown & White Rice, Teff, Coconut, & Corn Flour are ONLY naturally gluten free.
A: Bread flour is made from hard wheat, while cake and pastry flour are made from soft wheat. All purpose flour usually has a mixture of both soft and hard wheat. The biggest difference is the protein count. The higher the protein the higher the gluten count will be. Bread flour has the highest count.
A. The sprouted flour is made from wheat kernels that have been sprouted and air dried before they are ground. The germ of the kernel has been dissolved and therefore the flour digests as a vegetable instead of a starch. When the flour is ground very fine it leaves your finshed baked goods lighter than regular whole what flour. Sprouted flour can be used as a one for one replacement to all-purpose flour in most recipes.
Sprouted grains have increased proteins, vitamins, and other essential nutrients. Add nutrients to your baked goods, pasta, breads, and pizza crusts by using Sprouted 100% Whole Wheat Flour.
A. 1 year unopened, after it's opened 6-12 months.
A. Steel Cut Oats are the heart of the oats cut in pieces. To cook it for cereal use 4 cups water to 1 cup oats and cook for 20-25 minutes. It has a chewy nutty flavor.
Regular Old Fashioned Rolled Oats are steam rolled. For cooking use 1 cup water to 1 cup oats and cook for 3-5 minutes.
A: Raw honey is processed at low heat and will crystallize if it gets too cold. Crystallized honey is not ruined; simply warm it up and it will return to its liquid state.
A: When honey is heated to 160 degrees or above, the heat kills the enzymes in the honey and it is no longer considered raw.
A: Yes, you may eat the honey comb in the honey.
A: It is a blend of blueberries, red raspberries, and strawberries.
A: Jam is made with mashed fruit and sugar. Jelly is made with strained fruit juice and sugar. Preserves are made with coarse pieces of fruit and sugar.
A: The difference is found between the seasonings of the two. Kielbasa has seasonings which contain garlic and also MSG, whereas sausage does not.
A: It is the center cut of boneless loin, and the sirloin end has been cut off. Another name for it could be center-cut pork loin.
A: Premium Hams are taken from the hind quarters, the same as large hams. It is usually more lean than the Cottage Ham and is used for slicing and breakfasts. The Cottage Ham is taken from the shoulder and is usually not as lean as the premium ham. It is used in cooking beans and soups.
A: The shanks are larger & have more meat but no skin. They are taken off the bottom of the hams. The hocks are smaller with not as much meat but with the skin on. Used to flavor beans & soups.
A: Genoa had little whole peppercorns in it, but they taste similar. Genoa tends to have more fat than Hard Salami and very rarely has any added smoke flavor added. Hard Salami is typically German in origin and is harder and dryer than Genoa. Hard Salami usually has smoke flavor added or is smoked.
A: Rotisserie Turkey Breast, Cajun Turkey Breast, Regular Gourmet Turkey Breast, Off the Bone Turkey Breast, Oven Roasted Low Salt Turkey, Oven Roasted chicken breast, Roast Beef, Old Fashioned Smoked Bratwurst, Old Fashioned Smoked Sausage.
A: Regular gourmet, Rotisserie & Cajun Turkey Breast, chicken breast, old fashioned bratwurst & sausage.
A: Yes, approximately 4-6 weeks.
A: Yes, for up to 6 months.
A: One tube of fruit pie filling makes one 9" pie. The shelf life of an unopened tube is 9 months. Once opened the pie filling should be kept refrigerated and is recommended that you use it within 2 weeks. Pie filling may be baked in an unbaked pie shell or may also be used cold in a baked pie shell or graham cracker crust. Tip - The pie filling will set up well after being refrigerated. This is not applied when baking the pie filling.
A: Candied fruit should be stored in a cool, dry place with low humidity, as that is a very important key. If properly stored they can be kept from one year to the next. It is not recommended to store candied fruit in a refrigerator as they tend to get sugary and crystallize.
A: The difference is that chicken broth does not contain any meat products while chicken base contains chicken fat and meat.
A: The difference is that beef broth does not contain any meat products while beef base contains beef fat and extract.
A. Place the chicken or beef base into another freezer bag and keep it in the freezer. It may be used right out of the freezer and doesn't hurt to thaw and refreeze. Keeping it in the refrigerator also keeps it from getting hard.
A: Sorbitol, Dextrose, and Aspartame (Nutra-Sweet)
A: It is vacuum fried, which means dipped in oil and baked at a very high heat. They are cholesterol free.
A. Recommended : 1 year.
A. 1 year unopened, if opened and in the cooler, 6 months
A: Supreme and Blackstrap molasses are made from sugar cane juice. The strength in flavor is determined by how often and how long it is boiled. Blackstrap has the strongest flavor. Sorghum molasses is made from the juice of sorghum cane. It is used in baking or as a syrup and is sweeter than the other two.
A: As with all foods, storage conditions will help determine the length of freshness in spices. With an airtight container stored in a dry place at room temperature, spices will stay fresh up to 9 months, or they can be frozen and kept fresh for up to a year. Spices may be used directly from the freezer.
A: The best way to keep garlic and onion powder fresh is to place the bag of powder into another plastic freezer bag and store in the freezer.
A: It is made from dehydrated tomatoes, it can be useful in the kitchen as salt, pepper, garlic, and onion powder. Use this powder to add color as well as flavor to breads, gumbo, sauces, soups, stews, pizzas, and salads. It can be made into a sweet tasting paste or sauce in a matter of mintues. It lasts indefinitely when stored in the refrigerator. It won't spoil on the shelf either, but it does tend to clump in humidity.