| Q |
What is your allergen statement/cross contamination policy? |
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Ener G Foods Allergen Statement
Ener-G Foods, Inc. is a wheat-free, gluten-free, dairy-free, peanut
free, tree-nut free and kosher certified facility. The company has three separately owned
production lines. All products manufactured by Ener-G Foods, Inc. are
subject to our HACCP program. This program is in addition to current
Good Manufacturing Processes required by the federal and state
governments.
The HACCP (Hazard Analysis and Critical Control
Point) program identifies critical points in production operations that
inherently lend (even minutely) itself to contamination issues
(including cross-contamination), food safety issues, etc. Even though
this program is not required for bakeries, the company believes that by
being a HACCP compliant facility, all risks of cross contamination, or
even any food safety issue will be completely eliminated.
Our food safety programs for all three
production lines require us to clean, sanitize, and inspect after each
and every product is run through the line. In addition, the equipment
utilized by the company is designed for multiple products.
Even with this program, the company would like
to disclose any of the top 9 allergens that are used on each of the
production lines.
Dry Mix Line:
Ener-G Foods' dry mix line is wheat-free, gluten-free, dairy-free, peanut-free, soy-free, and tree-nut-free.
Bakery:
The bakery
production line uses Egg Powder and Dry Whole Eggs for a limited number of
products. These products are produced on separate equipment (pans,
bowls, etc) and are separated when not in use. The only common
equipment for these known allergens and other products are the ovens.
The food product is never in contact with the oven at any time.
Snack Foods Line:
The
snack food line produces our pretzels and in the future, other snack
items. This production line is in Pennsylvania.
The snack food line also produces pretzels with sesame seeds and poppy seeds.
We hope this disclosure helps your decision upon whether to purchase
Ener-G Foods, Inc products. If you have further questions or comments,
please email Sam Wylde, III (samiii@ener-g.com) or James S. Williamson (jim@ener-g.com).
>>Download H.A.C.C.P. Information
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| Q |
What is the shelf life on our products? |
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Breads - 1 year
Pastas – 3 years
Rice Bran – 1 year
Flours & Mixes – 3 years
Cookies, Crackers, & Snacks – 1 year
Buns, Rolls & Pizza Shells– 1 year
Doughnuts and Doughnut Holes - 6 months
Brownies, Poundcake, Cinnamon Rolls, & English Muffins - 1 year
Low Protein Cheeses - 5 years
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| Q |
Are your foods organic? |
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No, at this time Ener-G Foods does not certify our foods as organic. |
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| Q |
How do you store the products after they’ve been opened? |
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After the breads have been opened, we recommend storing them in an airtight container and putting them
in the fridge. |
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| Q |
Approximately how long do Ener-G products last after opening? |
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The breads
usually last about 7 to 10 days with refrigeration. We do not advise
that you freeze them in the Ener-G Foods packaging. If you choose to
freeze our products you must take them out of the Ener-G Foods
packaging and put the item in an airtight container or zip lock bag. A
good method to follow is freeze two slices at a time wrapped in foil. |
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| Q |
Why does it say "Do Not Freeze" on the bread label, can't it be frozen? |
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We place the instruction “Do Not Freeze’ on our packaging because it is not necessary to freeze the
products prior to opening. In fact, freezing our breads in their vacuum packed bags may cause them to dry out. We recommend if you wish to freeze the
breads or our other vacuum packed products that you removed them from the original packaging and place in a freezer bag or air tight container. We cannot
guarantee the quality after they have been opened.
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| Q |
How much Egg Replacer do you need to replace one egg? |
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One Egg = 1
1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg whites use the
same amount as replacing the entire egg, so One Egg White=1 1/2 tsp Egg
Replacer to 2 tbsp of water. To replace the egg yolk stir 1-1/2 tsp Egg
Replacer into 1 tbsp of water. |
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| Q |
What can you do and not do with the Egg Replacer? |
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Egg Replacer
is used mainly in baking from scratch. Egg Replacer can be used with
some commercial mixes but it is not recommended. Since there are no
eggs or egg derivatives, it CANNOT be scrambled, hardboiled, etc. |
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| Q |
What is the difference between Potato Starch, Potato Starch Flour and Potato Flour? |
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Potato Starch and Potato Starch Flour are the same thing. However, Potato Starch (flour) and Potato
Flour are different.
Potato
Starch is a very fine flour with a bland taste, that is made by
removing the potato peel, made into a slurry and watery mix, then
dehydrated to form Potato Starch. The Potato Starch is not cooked, thus
it does not absorb much water unless it is heated. For example, it will
make an excellent gravy if heated with liquid in a saucepan.
Potato Flour is heavy with a
definite potato flavor made from the actual potato including the potato
skin and will absorb large amounts of water because it has been cooked
and contains the peel. It is not used as main flour in baking as it
would absorb too much liquid and make the product gummy. Small amounts
are used to increase water, hold product together and so on. |
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| Q |
What is the Oxygen Absorber and what should I do with it after I’ve opened a
product? |
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The oxygen
absorber packet contained in our packages of bakery products is
essential to obtain a long shelf life. Even though the packet is not to
be eaten it is composed entirely of non-toxic ingredients (including
food grade paper and ink). Ener-G Foods has a complete material safety
analysis for this product if you have further questions. The oxygen
absorber can be thrown away once the package is opened. |
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| Q |
Where can I find Ener-G products locally? |
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You can try your local health food stores to see if they carry our products or search our Where to Buy section to search our retail store database. |
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| Q |
What is Rice Bran? |
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Rice bran is
the outside layer of the rice kernel, which contains the bran, and part
of the rice germ. It is the part of the rice kernel that is removed to
make brown rice. Some rice mills remove both bran and polish at the
same time to make white rice. When polish and bran are not separated
they are referred to a simply rice bran. Ener-G Foods uses rice bran
that is friction heat stabilized at a low temperature of 85 degrees
centigrade. This process deactivates the enzymes, which would otherwise
cause the rice bran to become rancid in a short time. Our rice bran is
great on cereal and can be used in recipes or many applications.
Download the rice bran nutritional data sheet for information.
>> Download Rice Bran
Nutritional Data Sheet |
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| Q |
What is sweet rice? |
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It is a
specie of rice known by many names. In Japan, "Sweet Rice Flour" is
used for pastries and cakes. In Thailand, it is called "sticky rice"
and served on mangos. |
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| Q |
What is methylcellulose? |
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Methylcellulose
(or methyl cellulose) is a chemical compound derived from cellulose. It
is a hydrophilic white powder in pure form and dissolves in cold (but
not in hot) water, forming a clear viscous solution or gel. It is sold
under a variety of trade names and is used as a thickener and
emulsifier in various food and cosmetic products, and also as a
treatment of constipation. Like cellulose, it is not digestible, not
toxic, and not allergenic." (Wikipedia.com) For more information on the technical processing of
methylcellulose please visit www.methocel.com. Methylcellulose can be harder to work with than other
gluten replacements. |
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| Q |
What are xanthan gum and/or guar gum? |
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Xanthan gum
is a powder milled from the dried cell coat of a microorganism called
Xanthomonas campestris grown under laboratory conditions. Xanthan gum is produced by fermenting corn sugar with Xanthomonas campestris. It acts as a
gluten substitute. Guar gum is a powder derived from the seed of a
plant called cyamopsis tetragonolobus. It is sometime used as a
laxative and is not as good of a substitute for gluten as xanthan gum. |
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| Q |
Are your foods low in carbohydrates? |
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Some of our
products are considered low in carbohydrates however this is not a
focus of our company. Please check the nutritional information on the
packaging or individually on our website to determine if the product is
appropriate for your diet. |
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| Q |
How do you cook your White Rice Pastas? |
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When cooking
rice pastas a few drops of oil in the water keeps it from sticking
together. Pastas made without wheat or gluten require less cooking time
or they will become mushy. Some people have found by putting the sauce
over the uncooked pasta and then heating it up in the microwave the
pasta becomes tender and cooks in its own sauce. Lasagna can be made
with the raw/uncooked pasta and then baked as usual in the casserole.
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| Q |
What is gluten and why is it difficult to bake without it? |
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Gluten is a
protein found in wheat, rye, oats, barley, and triticale. Gluten is
made up of gluten and gliadin. It is the gliadin that is harmful to the
gluten intolerant. Corn gluten does not contain gliadin. Gluten is one
of the miracles of nature and is the only ingredient that when
kneading, mixing, or working, dough becomes elastic. It is this
elasticity that traps the gas given off when yeast ferments or baking
powders react that causes breads, cakes, and all dough to rise. |
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| Q |
Why is there moisture in the package? |
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Condensation
may form in the package if the product is stored in a warm environment,
simply put in the refrigerator and the moisture should re-absorb back
into the product. |
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| Q |
Why does the package expand or blow up? |
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This is
usually caused from oxygen in the bag expanding and causing the bag to
bloat. The product inside is not harmed but should be placed into
another bag and then stored in the refrigerator. |
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| Q |
How do you use your baking powder and baking soda? |
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In recipes calling for baking soda or baking powder double the amount called for with Ener-G Calcium Carbonate (Baking soda Substitute) or Ener-G Baking Powder. The CO2 in Ener-G Baking powder/soda comes from Calcium
carbonate (CACO3). The CO2 from ordinary baking powder/soda comes from Sodium bicarbonate (NA2CO3). Thus ordinary baking powder/soda has 2 units of CO3 to
release while Ener-G Baking powder/soda only has 1 unit of CO3 to release.
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| Q |
What is the difference between double acting and regular baking powder? |
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You cannot
double a single acting baking powder to get a double acting one. A
single acting baking powder releases carbon dioxide gas (which is a
leavening agent) as soon as it becomes wet. To use it you need to bake
the product as soon as it is mixed. If left on the counter too long the
product might loose carbon dioxide. A double acting baking powder will
release some the carbon dioxide when moisture is added, but the
greatest amount is released as it heats. Using an excess of baking will
sometimes leave a bitter taste in the product, so follow the recipe
amount. |
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| Q |
What is glucono-delta-lactone? Does it contain lactose, gluten, or corn? |
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No, glucono-delta-lactone (GDL) does not contain lactose, gluten, and being derived from rice, it's
corn-free as well!.
GDL is produced by the fermentation of glucose. The
glucose is rice derived. Glucono-Delta-Lactone is further
separated by crystallization. GDL is soluble in water and is non-toxic
and completely metabolized in our bodies.
Glucono-Delta-Lactone is found in honey, fruit juices, and wine. It
adds a tangy taste and is metabolized to sugar. Our bodies metabolize a
gram of glucono-delta-lactone into 1 gram of sugar glucose.
Because glucono-delta-lactone is an acid, it reacts with sodium
bicarbonate (baking soda) to release carbon- dioxide enabling dough to
rise. Combining an acid with sodium bicarbonate to produce Co2 is how
we create baking powder.
Glucono-Delta-Lactone is often used to make cottage cheese, Tofu and
bakery products. Glucono-delta-lactone has been available commercially
to the food industry for over 40 years. In 1933, it was accepted as a
safe, non-toxic, food-grade chemical by the Committee on Foods of the
American Medical Association. However, until the 1950''s its use in food
was limited to specific, small quantity usage in such products as
bland-flavored sherbets and to reduce fat absorption in rolled waffle
cones and doughnuts. In the late 1950''s and early 1960''s the U.S. Armed
Forces at the Quartermaster Food and Container Institute in Chicago
engaged in a program to develop a chemically leavened loaf mix, which
would produce loaf without the conventional yeast fermenting proofing
steps. The properties of glucono-delta-lactone made it a successful
choice as an acidulant in baked goods utilizing a chemical raising
action. Glucono-delta-lactone "is manufactured by microbial
fermentation of pure glucose to gluconic acid." However
Glucono-Delta-Lactone is also derived by fermentation from rice. Glucono-delta-lactone is manufactured by the fermentation
of rice using A. Niger. A. Niger is a bacteria, not a yeast. The
Glucono-delta-lactone used by Ener-G Foods, Inc., is derived by
fermenting rice with a bacteria. No yeast is used.
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| Q |
What is calcium lactate? |
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Prepped
commercially by neutralization of lactic acid, from fermentation of
dextrose, molasses, starch, sugar or whey. It improves flavor and
taste, used as a stabilizing agent in instant desserts and powder
cream, improves the quality of bakery products, a firming agent in
vegetable products, increases effectiveness of antioxidants and
prevents discoloring of fruits and vegetables. The calcium lactate used
by Ener-G Foods is derived by fermenting dextrose (corn sugar). |
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| Q |
For corn allergies what can be used as a substitution for cornstarch? |
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Potato Starch
will perform the best where Tapioca Starch would not be a good
substitution. Ener-G Potato Starch Flour will work with close to the
same amount of cornstarch called for in the recipe. Potato Starch Flour
works great as a thickening agent for gravies, sauces, etc. Add the
product a little at a time and cook plus stir until the desired
thickness is obtained, then remove from heat. |
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| Q |
How can I alter my recipes and food so that there is a reduction in tartness and/or
bitterness? |
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Unpleasant
tartness (sourness) in food is caused by too much acid. Most foods are
somewhat acidic, but not unpleasantly so. Strong acids include common
ingredients such as vinegar, lemon juice, citric acid, orange juice,
and black coffee. Acids are acids because they release hydrogen ions
(protons). Free hydrogen atoms have a sour taste.
Bases or alkalis are bitter. Bitter occurs with a lack of free hydrogen
ions. Alkalis bind hydrogen ions resulting in bitterness. Examples of
strong bases are, egg white, baking soda in water, and ammonia
(sometimes used in leavening).
A lack of bitterness or sourness occurs when our tastes do not detect
an excess or lack of hydrogen ions. This occurs at a pH of 7. The pH
scale measures proton (hydrogen ion) activity. A pH above 7 indicates
alkalinity. A pH below 7 indicates acidity.
If a recipe tastes sour you can: 1) reduce the acid, 2). Change the
taste by adding sweetener (sweet and sour), 3) mask the taste by adding
other flavors, 4) neutralize acid by adding a base.
If a recipe tastes bitter you can, 1) reduce the base, 2) change the
taste by adding sweetener (bitter-sweet), 3), mask the taste by adding
other flavors, 4), neutralize the base by adding an acid. |
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| Q |
Why use palm oil? Isn't it high in saturated fat? |
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Palm Oil is
often confused with Palm Kernel Oil. Palm Kernel Oil is derived from
palm kernels and contains much higher levels of saturated fat than Palm
Oil. Palm Kernel Oil is comprised of 82% saturated fat. Palm Oil comes
from the fruit of the palm and has a nutritionally balanced profile of
approximately 50% saturated fat and 50% unsaturated fat.
When
safely processed using organic methods, palm oil or shortening promotes
health by providing important lipid antioxidants and fatty acids. A
high percentage of the saturated fats in palm oil are supple long-chain
fats and excellent sources of energy. In contrast, hydrogenated fats
result from converting supple long-chain fats into stiff "plastic-like"
short chain fats, producing desirable texture in foods but highly
undesirable results from a health standpoint. Palm Oil does not contain
any trans fats. |
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| Q |
What is Orange Citrus Fiber? |
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Orange Citrus Fiber is derived from citrus pulp of the orange, not from the fruit itself. According to
studies, Citrus Fiber offers the following positive attributes when added to bakery products:
1) manages moisture migration
2) reduces both trans fats and saturated fats
3) reduces calories
4) Effectively reduces net carbs
5) increases dietary fiber
6) naturally extends shelf life
7) and most importantly, does not compromise taste..
For those with Salicylate intolernaces or allergies, we only use a salicylate-free citrus fiber, which has been confirmed by the manufacturer and by an
independent lab hired by Ener-G Foods.
Salicylates are chemicals found naturally in many fruits and vegetables, most commonly
known as the main ingredient in pain-relieving medications. |