We are excited that you are using our baking mixes in your commercial kitchen! We want to help set you up for success and want to provide you some information and guidance regarding our products. Please follow these tips so your baking process can be a success every single time!

1. Measuring. Please measure our baking mixes in grams and NOT in Cups! I know it can be tempting to try and convert the amount of grams used in our recipe to a “Cup” measurement but don’t do it! Our baking mixes are designed to bake consistently every time, but successful baking depends on using precise measurements. You can measure a “Cup” of baking mix and your “Cup” measurement (when converted to grams) will be different every single time. To make our mixes allergy-friendly, we had to find the perfect balance of ingredients that would perform optimally. Like all baking, our mixes depend on the precise chemistry involved in the interaction between ingredients. However, since our baking mixes don’t use traditional baking ingredients; they are subject to more variation if not baked correctly! Precise measurement is important to ensure that the batter has the correct ratio of wet and dry ingredients and produces a consistent product. This is particularly important for a proper rise as the leavening ingredients have to interact in the correct manner to generate a proper rise during baking. Incorrect ratios will lead to denser and heavier products or products that do not hold together and crumble. We have already done all the experimenting, so all you have to do is measure the ingredients with precision and mix them to take all the guess work out of the equation.
   
   
2. Preparation. Please bake our products immediately after mixing the wet ingredients with the dry ingredients! Please do not refrigerate the batter for later use. It is also important that the wet ingredients are warmed where called for in the recipe. It is all about chemistry – again. If the wet ingredients are cold or if you let the batter stand, the leavening agents either do not get fully activated or they get used up before the product is baked. Without proper leavening, the products will bake into an overly dense product or result in an over-leavened product (causing the product to have too much air and then collapse upon cooling). Trust us on this – we have tried the variations and have formulated the product for the optimum rise. Our product should not be dense or “gummy” if it is properly leavened.
   
   
3. Oven Temperature. The oven temperature and cooking time are also very important. When baking our products, we do not recommend that you use a convection oven. This is because the force of the hot air circulating in the oven will create “dips” in the structure of the baked goods and bake unevenly. Additionally, we strongly recommend that you use an oven thermometer for precise baking. Even if your oven reports the temperature through a sensor, we have often found the sensor to be inaccurate. Your oven will also take time to reach the correct internal temperature. Putting our product in an oven that is not pre-heated to optimum temperature will again interfere with the leavening. Generally speaking, we have found that in a commercial setting our products will bake best between 315 F and 325 F internal temperature depending on the type of oven and air circulation in your oven. This is again why we recommend an oven thermometer so that you can ensure that you can find the optimum baking temperature for your oven and then know for sure that your oven is at optimum temperature each and every time you bake our products. Consistency is everything, so baking our products at the correct temperature every time is extremely important. If your final product comes out hard or dense it means that you overcooked it; either the temperature was too high or your cooking time was longer than needed.
   
   
4. Microwaving Ingredients. You will notice that there are some ingredients in our recipes that need to be “warm” or “melted.” You can microwave these ingredients slightly (except the eggs) to assist in the “warming” or “melting” process. However, please be very cautious that you don’t warm the ingredients to the point of making them “hot.” This is especially important when making the Keto Donut Mix because if you add your liquid ingredients to the eggs when they are “hot,” the temperature will cook the eggs and you will have to discard the batter.
   
   
5. Substituting Ingredients. Do not substitute the ingredients that you need to add to the baking mix.
   
   
6. Eggs- The eggs must be “large” please do not use “medium” or “extra-large” eggs. Using the incorrect size will alter the final baked product.
   
   
7. Oil- Substituting coconut oil for avocado oil, olive oil, or any other oil most likely will not work. The only substitute oil that we have tested and know will work is canola oil.
   
   
8. Non-Dairy Milk- Using a non-dairy milk other than coconut milk most likely will not work. Soymilk, oat milk, cashew milk, and rice milk will not work as their protein content interferes with the leavening process and the batter will not rise properly. The only acceptable substitute for coconut milk is almond milk.
   
   
9. Cooking Spray- Using a different type of non-stick spray other than coconut oil cooking spray may result in your product sticking to the baking pan. For example, using avocado oil spray will cause the product to stick. If coconut oil spray is not available, canola oil spray is a suitable substitute.
   
   
10. Refrigerating Baked Goods. Don’t refrigerate the final baked product. Refrigerating the baked product decreases shelf-life as it draws the moisture out of the products and results in premature product degradation. For best shelf-life and quality, store the products in sealed plastic containers at room temperature.

****This discussion on substituting ingredients should not be taken as permission or authorization to substitute ingredients - only your management team can make those decisions. We provide the information so that you understand that substituting ingredients will interfere with optimum performance.