Tova Industries Carbquik Bake Mix

Carbquik Baking Mix is a revolutionary baking mix for everyone counting carbs. It's made from wheat so it tastes like flour, try it and you'll see that it tastes as good or better than the leading brand, with 90% less carbs!

Carbquik will work in almost any recipe calling for traditional bake mix. It can be used in pancakes, biscuits, waffles, pizzas, and just about any other baked product. You can even fry with it (don't try that with other low-carb bake mixes).

Most low-carb bake mixes are made from soy, giving them gritty textures and soy aftertastes. Since Carbquik is made from wheat, products made with it taste just like products made using flour or other bake mixes. It's even lower in sodium and calories than the leading full-carb mix! Not only that, but most Carbquik recipes have 3 net carbs or less per serving!

Carbquik is a complete, Low-Carb baking mix made with Carbalose that is similar to Bisquick. Since Carbquik is made from Carbalose instead of regular flour, it contains 90% less Net Carbs than Bisquick! Carbquik can be used in many recipes, such as biscuits, muffins, pancakes, waffles, pizza crust, and dumplings, as well as many cake and sweet dough recipes.

Carbalose 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 does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.

219-0002
Tova Industries
Carbquik Bake Mix
3 lb. box

Nutrition Facts Serving Size: 1/3 cup (32g) Servings Per Container: 42


		Amount Per Serving		% Daily Value*

	Total Calories	90

	Calories From Fat	60

	Total Fat	6	g	10%

	Saturated Fat	1	g	4%

	Polyunsaturated Fat	0	g

	Monounsaturated Fat	0	g

	Trans Fat	0	g

	Cholesterol	0	mg	0%

	Sodium	210	mg	9%

	Potassium	0	mg	0%

	Total Carbohydrates	16	g	5%

	Dietary Fiber	14	g	55%

	Soluble Fiber	0	g	0%

	Insoluble Fiber	14	g	14%

	Sugars	0	g	0%

	Sugar Alcohols (Polyols)	0	g	0%

	Show Net Carbs Net Carbs Minus Fiber	2	g

	Protein	6	g	12%

	Vitamin A			5%
	Vitamin C			4%
	Calcium			10%
	Iron			4%


*Percent Daily Values are based on a 2,000 calorie diet.

Net carbs - 2g.

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, sucralose, calcium propionate), palm and palm kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.

Recommended Use: See recipes on box.


If you notice any errors in the information above, please let us know. If you have further questions about this product, please contact Tova Industries at 1-888-532-TOVA

Biscuit dough should be a little soft and sticky. But if the dough is too soft, stir in 2 to 4 more tablespoons of Carbquik before kneading and rolling. A soft dough will yield a softer, flakier biscuit.

A few things will give you sticky biscuit dough: too much liquid, not enough Carbquik and not enough mixing. So start by measuring the ingredients carefully. Spoon the Carbquik (don't sift it!) lightly into a dry-ingredient measuring cup, then level it off with the edge of a knife or spatula. To measure the liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level. Be sure to mix the ingredients until they're well blended (there shouldn't be any dry Carbquik in the bowl).

For nice, fluffy biscuits, start by carefully measuring the ingredients. Spoon the Carbquik (don't sift it!) lightly into a dry-ingredient measuring cup, then level it off with the edge of a knife or spatula. To measure the liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level. Or put a little more muscle and time into your kneading. If you're too gentle or don't knead long enough, biscuits won't rise. And finally, don't linger when making biscuits. Letting the dough stand too long before baking can be the downfall of your biscuits

Two things: too much egg and too much mixing. A large-size egg, about 1/4 cup, will give you the best results. As for mixing, stir the ingredients just until they’re moist. And it’s okay if the batter is still lumpy.

Why are the muffins coarse in texture with large holes and peaked on top instead of rounded?

You’ll get these results if you mix the batter too much. Remember, you need to stir the ingredients together just until they’re moist. If the oven temp’s too high, you’ll have the same problem. Double-check the setting, or you may have to experiment a bit with baking time, especially if you think your oven temp isn’t quite accurate.

Too much liquid and not baking them long enough will give you muffins that are too moist. Be sure to measure ingredients carefully. To measure liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level. Bake the muffins for at least the minimum time given in the directions. If they’re not golden brown, continue baking, checking on them every minute to see if they’re done. You may have to experiment a bit with the baking time, especially if you think your oven temp isn’t quite accurate.

Three things will keep muffins from rising fully: not having the oven temp hot enough, not mixing the batter enough and using muffin cups that are too large. Start by heating your oven for 10 to 15 minutes before baking to bring it up to the temperature called for in the recipe. You may have to experiment a bit with the baking time, especially if you think your oven temp isn’t quite accurate. Be sure to mix the batter until all the ingredients are moist. And finally, use the size of muffin cup called for in the directions.

There are a number of reasons why pancakes turn out flat. You may have used too much liquid or not enough Carbquik. Be sure to measure ingredients carefully. Spoon the Carbquik (don't sift it!) lightly into a dry-ingredient measuring cup, then level it off with the edge of a knife or spatula. To measure the liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level. If the batter is to stiff to flow on the griddle, add a bit more liquid.

When making pancakes, don't hesitate. If you leave the batter sitting at room temp for more than an hour, the leavening begins to react and is used up by the time you're ready to cook the pancakes. If it's left in the fridge for more than an hour, the batter's too cold for the leavening to react.

And last but not least, if the cooking temp's either too high or too low, the pancakes won't rise fully. The right cooking temp is 375ºF. About 5 minutes before you start cooking, turn on the griddle or heat the skillet so it has time to come up to the cooking temp. You can check it by sprinkling the skillet or griddle with a few drops of water. If they dance around, the temp's just right.

If your pancakes don't cook all the way through, they were made with either too much Carbquik or not enough liquid, the griddle was too hot or they just weren't cooked long enough. Start by measuring ingredients carefully. Spoon the Carbquik (don't sift it!) lightly into a dry-ingredient measuring cup, then level it off with the edge of a knife or spatula. To measure the liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level. Be certain to adjust the liquid to make a batter to the desired consistency.

About 5 minutes before you plan on cooking pancakes, heat the skillet or turn on the griddle so it has time to reach the right temp for cooking. For a griddle, that should be 375ºF. To test if the griddle or skillet is up to heat, sprinkle it with a few drops of water. If they dance around, it's just right. Be sure to cook pancakes until they're dry around the edges--just over a minute, then turn and cook until the other side is golden brown.

For best results, spoon Carbquik, without sifting, into a dry measuring cup, and level with a straight-edged utensil. Do not pack or tap Carbquik into the cup.

Carbquik reacts to the environment just as any flour-based product does. In humid conditions, you may find that doughs and batters are more sticky, soft or fluid. You can add small amounts of Carbquik or more or less liquid to make the dough or batter easier to work with.

Carbquik is a very unique formula containing less starch and more fiber, protein, fewer calories and less sodium. Like all flour based products or mixes, often times the liquids must be adjusted to obtain the proper consistency. Many factors will affect the ability for Carbquik to absorb the liquid. Temperature, mixing times, holding times of the batter or dough and the resting time before use. Always feel confident in knowing; if the batter is to stiff add a bit more liquid. If the batter or dough is to loose simply mix in more Carbquik in small units till you have the desired consistency. Finally remember for a soft flakey finished product never over mix or over knead soft dough. Carbquik is high in good protein and as such over working may result in a tough batter or dough.

I want to use Carbquik for other recipes such as dumplings, pie crust, cakes and other favorites.

In our test kitchen we have found Carbquik to perform to the most of the same standards associated with all purpose flour. Most recipes that call for all purpose flour can be created using Carbquik with attention being paid to adjusting the liquid amounts called for in most of these recipes. We recommend you experiment with your favorite recipes and soon you will be creating many of the recipes you have known over the years with ease and confidence. As with any baking mix, allowances for the liquid must be made, but again we have found these to be very minimal.