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Old 02-26-2013, 12:47 PM   #1381
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Originally Posted by PaminKY View Post
Don't you just love those bakery emulsions. I'm planning on using the lemon one tonight.
I loved the buttery vanilla emulsion, I used it in my yellow cake and it tasted like a cake from the bakery. I have the princess and buttery sweet dough also. I think the princess would be good in a pound cake, and the buttery sweet dough would be good in a sugar cookie.

They all smell amazing!!
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Old 02-26-2013, 12:50 PM   #1382
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That's great. And my muffins, mini cakes, donut holes, pancakes, waffles, and cookies have all turned out fine as well. I just usually follow my own recipes. So something in one of my ingredients absorbs fluids in a different way than some of the other folks experience, and I will simply ignore the amounts of water /fluids people post in their recipes in the future.
I ordered some of the Buttery Vanilla bakery emulsion so I will make a cake this weekend and report back.
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Old 02-26-2013, 12:51 PM   #1383
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I'm curious to see what the texture of your cake is like. I have used Bob's Red Mill coconut flour for most of what I make. I bought two others and have been using those just to see if the taste is less noticeable. Doesn't seem to be any difference in smell and taste so I was going to stick to Bob's.

When I made Gina's yellow cake I used Nutiva coconut flour, and I got a texture more like a pound cake so can't wait to hear how yours turns out Sungoddess.

Interesting...the Nutiva and the Bobs have same amount of fat but Nutiva has 11 carbs/8 fiber per 2 TBL while Bobs has 8 carbs/5 fiber per 2 TBL. Same net carbs and but Bobs is 60 cal, 2g protein and 1g sugar while Nutiva is 45 cal, 4g protein and 3 sugars. Both are organic. That's quite a difference.

Well I just discovered why. 2 TBL of Nutiva weighs 18 grams while 2 TBL of Bob's weighs 14 grams. I wonder if the heavier weight of the Nutiva is what caused my cake to be heavier in texture.
That would make sense since pound cake is a heavier cake. So now I think the weight has a lot to do with the outcome.

I don't have a scale so I can't weight my coconut secret. Someone had mentioned weighing the mix at one time too!!
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Old 02-26-2013, 12:53 PM   #1384
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Interesting...the Nutiva and the Bobs have same amount of fat but Nutiva has 11 carbs/8 fiber per 2 TBL while Bobs has 8 carbs/5 fiber per 2 TBL. Same net carbs and but Bobs is 60 cal, 2g protein and 1g sugar while Nutiva is 45 cal, 4g protein and 3 sugars. Both are organic. That's quite a difference.

Well I just discovered why. 2 TBL of Nutiva weighs 18 grams while 2 TBL of Bob's weighs 14 grams. I wonder if the heavier weight of the Nutiva is what caused my cake to be heavier in texture.
I used Bob's coconut flour too for my mix. I think it would be interesting to weigh out all the ingredients and have the recipe by weight instead of volume. That is how professional bakers do it also.
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Old 02-26-2013, 01:03 PM   #1385
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That would make sense since pound cake is a heavier cake. So now I think the weight has a lot to do with the outcome.

I don't have a scale so I can't weight my coconut secret. Someone had mentioned weighing the mix at one time too!!
I checked the nutrition info on the coconut secret and it's 14 grams for 2 TBL - same as Bob's. So now I'm really interested in how Sungoddess's cake turns out.
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Old 02-26-2013, 01:03 PM   #1386
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I used Bob's coconut flour too for my mix. I think it would be interesting to weigh out all the ingredients and have the recipe by weight instead of volume. That is how professional bakers do it also.
I love going by weight!

Linda Genaw has recently put on her site the results of measuring different brands of almond flour so one can see where this could occur with different brands of coconut flour.
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Old 02-26-2013, 01:05 PM   #1387
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I love going by weight!

Linda Genaw has recently put on her site the results of measuring different brands of almond flour so one can see where this could occur with different brands of coconut flour.
Me too!! I think this could have an impact on final results.
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Old 02-26-2013, 01:13 PM   #1388
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Logically - when Ouizoid has the mix made the ingredients will likely be combined by weight not measurement so would the mix be the right weight for recipes? If the coconut flour has that much impact on texture then maybe we can determine the best coconut flour to use based on weight or the best weight to use - not necessarily the specific flour. I'm guessing that the reason one is heavier than the other is in the processing and that one is finer(?) than the other so that's why the texture is better for things like cake.

One thing the package should say is to shake well. I know I have to shake mine before using to get the ingredients mixed well. Mine separates - I can tell by the color of the ingredients.
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Old 02-26-2013, 01:14 PM   #1389
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I ordered some of the Buttery Vanilla bakery emulsion so I will make a cake this weekend and report back.
Where does everyone order the emulsion? From their website, or is there another site?
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Old 02-26-2013, 01:24 PM   #1390
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Where does everyone order the emulsion? From their website, or is there another site?
I get mine from King Arthur because I buy other stuff from them. But I did get several at Home Goods for a lot less cost. But they don't always have them.

This was interesting:

I measured out 2 Tablespoons of coconut flour with the dip and level method.

A new bag of Bob's: weighed .6 ounces

A brand new canister of Coconut Secret: weighed .5 ounces (15g)

My old can of Coconut Secret (made cake from it): weighed .8 ounces (22g)


Doesn't seem significant, but maybe that is why my individual cakes were fine and I made a big cake and it wasn't. Starts to make a greater difference the more mix?
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Old 02-26-2013, 01:41 PM   #1391
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This is all very interesting. I want to get some of the emulsions and it's nice to know which ones you all think are good.

Mine have always come out good.Marble cake sounds wonderful Beverly.

I'm on a mission to make a rum cake.So when I get the emulsion I will try it.
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Old 02-26-2013, 01:51 PM   #1392
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Originally Posted by Callieco View Post
Logically - when Ouizoid has the mix made the ingredients will likely be combined by weight not measurement so would the mix be the right weight for recipes? If the coconut flour has that much impact on texture then maybe we can determine the best coconut flour to use based on weight or the best weight to use - not necessarily the specific flour. I'm guessing that the reason one is heavier than the other is in the processing and that one is finer(?) than the other so that's why the texture is better for things like cake.

One thing the package should say is to shake well. I know I have to shake mine before using to get the ingredients mixed well. Mine separates - I can tell by the color of the ingredients.
So if the finer texture is better for cakes would it not be good for biscuits, pies and pizza's? My pizza recipe calls for bread flour, is the coconut secret finer than bread flour? My pizza seems to come out good, but maybe it would have a different outcome if the flour wasn't as fine.

I guess I need to pick up a scale for this flour mix! I do shake up the big batch mix I keep in a zip loc bag before I use it.

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Where does everyone order the emulsion? From their website, or is there another site?
I paid $19.43 for three 4 ounce bottles from amazon, that including shipping.

Quote:
Originally Posted by sungoddess View Post
I get mine from King Arthur because I buy other stuff from them. But I did get several at Home Goods for a lot less cost. But they don't always have them.

This was interesting:

I measured out 2 Tablespoons of coconut flour with the dip and level method.

A new bag of Bob's: weighed .6 ounces

A brand new canister of Coconut Secret: weighed .5 ounces (15g)

My old can of Coconut Secret (made cake from it): weighed .8 ounces (22g)


Doesn't seem significant, but maybe that is why my individual cakes were fine and I made a big cake and it wasn't. Starts to make a greater difference the more mix?
It would seem that if a recipe uses more mix, meaning more weight it would need more liquids? You said your cake mix would only absorb 1 1/4 cup of water, so you didn't need the whole 2 cups, but it still came out overly moist and gummy. So what explains the wet and gummy outcome?

The coconut flour you used for the cake weighed more but absorbed less water?

Last edited by Ginaaaaaa; 02-26-2013 at 01:54 PM..
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Old 02-26-2013, 01:51 PM   #1393
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Where does everyone order the emulsion? From their website, or is there another site?
I ordered mine off a seller on Ebay.
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Old 02-26-2013, 02:03 PM   #1394
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It would seem that if a recipe uses more mix, meaning more weight it would need more liquids? You said your cake mix would only absorb 1 1/4 cup of water, so you didn't need the whole 2 cups, but it still came out overly moist and gummy. So what explains the wet and gummy outcome?

The coconut flour you used for the cake weighed more but absorbed less water?
I know. I can't explain it. I wish I knew why it had that gummy texture.

Yes, the coconut flour I used weighed more than the others I measured but wouldn't absorb nearly as much water as yours did. Maybe it is more than one variable going on. We need a chemist!!

It's just a curiosity on my part since apparently others who have made the yellow cake have used the same amount of water you did with success and no gummy texture. I may never know. But if you do get a scale, I would love to see the recipe by weight. I think it can make a difference.
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Old 02-26-2013, 02:03 PM   #1395
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I loved the buttery vanilla emulsion, I used it in my yellow cake and it tasted like a cake from the bakery. I have the princess and buttery sweet dough also. I think the princess would be good in a pound cake, and the buttery sweet dough would be good in a sugar cookie.

They all smell amazing!!

Wait a minute. I don't think I have the buttery vanilla one, need to check my cabinet. I do have the Red Velvet one but haven't used it yet.
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Old 02-26-2013, 02:05 PM   #1396
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This is all very interesting. I want to get some of the emulsions and it's nice to know which ones you all think are good.

Mine have always come out good.Marble cake sounds wonderful Beverly.

I'm on a mission to make a rum cake.So when I get the emulsion I will try it.
I can't wait for it!! I used to make baba au rhum in my high carb days and I loved them. Made in mini bundt pans and topped with whipped cream. Always a favorite. I hope your emulsions come soon!
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Old 02-26-2013, 02:07 PM   #1397
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Wait a minute. I don't think I have the buttery vanilla one, need to check my cabinet. I do have the Red Velvet one but haven't used it yet.
I want the red velvet one!!!!!
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Old 02-26-2013, 02:10 PM   #1398
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I know. I can't explain it. I wish I knew why it had that gummy texture.

Yes, the coconut flour I used weighed more than the others I measured but wouldn't absorb nearly as much water as yours did. Maybe it is more than one variable going on. We need a chemist!!

It's just a curiosity on my part since apparently others who have made the yellow cake have used the same amount of water you did with success and no gummy texture. I may never know. But if you do get a scale, I would love to see the recipe by weight. I think it can make a difference.
I will get one and then I will measure out the dry cake ingredients and measure them. The only time I've even had a wet or gummy result is when I've added too much liquid and not cooked it long enough.

Callie is the only one who's made my yellow cake, her cake came out more like a pound cake so I'm thinking her flour weighed more than mine did because pound cake is heavier than a regular cake.


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Wait a minute. I don't think I have the buttery vanilla one, need to check my cabinet. I do have the Red Velvet one but haven't used it yet.
The buttery vanilla smells like a yellow cake mix and the princess one has an almond smell which to me would taste good in a pound cake.

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Old 02-26-2013, 02:13 PM   #1399
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This is all very interesting. I want to get some of the emulsions and it's nice to know which ones you all think are good.

Mine have always come out good.Marble cake sounds wonderful Beverly.

I'm on a mission to make a rum cake.So when I get the emulsion I will try it.
My sister makes rum cake every Christmas. I tried making a low carb rum cake last Christmas, I think I used coconut flour and it came out pretty good, but I can't wait to try my yellow cake for rum cake!!
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Old 02-26-2013, 02:23 PM   #1400
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Where does everyone order the emulsion? From their website, or is there another site?
I got mine from Chef's Catalog because I have free shoprunner 2-day shipping. They had a limited selction of flavors though.
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Old 02-26-2013, 02:31 PM   #1401
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I know. I can't explain it. I wish I knew why it had that gummy texture.

Yes, the coconut flour I used weighed more than the others I measured but wouldn't absorb nearly as much water as yours did. Maybe it is more than one variable going on. We need a chemist!!

It's just a curiosity on my part since apparently others who have made the yellow cake have used the same amount of water you did with success and no gummy texture. I may never know. But if you do get a scale, I would love to see the recipe by weight. I think it can make a difference.
Maybe the coconut flour weighed more because it had more moisture in it so it was unable to absorb as much as Gina's flour?

Also, the .8 weighs 60% more than the .5 and that is a huge difference.
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Old 02-26-2013, 02:33 PM   #1402
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I can't wait for it!! I used to make baba au rhum in my high carb days and I loved them. Made in mini bundt pans and topped with whipped cream. Always a favorite. I hope your emulsions come soon!
That sounds so good.

I was thinking of using my mini bundt pans too. Yum.

I use to make them every year also Gina. I love rum cake but only once a year or twice.
I have made them with almond meal a couple of years ago and didn't really like it. I think Ouizoid mix is going to make a good one possible.

I'm looking at them right now . Buttery vanilla , red velvet and .......

Does anybody have any others kinds they would pick?

Last edited by rosethorns; 02-26-2013 at 02:35 PM..
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Old 02-26-2013, 02:38 PM   #1403
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That sounds so good.

I was thinking of using my mini bundt pans too. Yum.

I use to make them every year also Gina. I love rum cake but only once a year or twice.

I'm looking at them right now . Buttery vanilla , red velvet and .......

Does anybody have any others kinds they would pick?
Besides the buttery vanilla, I have the princess which has an almond scent I think wound be good in pound cake and cookies and the buttery sweet dough has a buttery, citrus scent that would be good in cakes, cookies, cinnamon buns and pastries.
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Old 02-26-2013, 02:41 PM   #1404
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I know. I can't explain it. I wish I knew why it had that gummy texture.

Yes, the coconut flour I used weighed more than the others I measured but wouldn't absorb nearly as much water as yours did. Maybe it is more than one variable going on. We need a chemist!!

It's just a curiosity on my part since apparently others who have made the yellow cake have used the same amount of water you did with success and no gummy texture. I may never know. But if you do get a scale, I would love to see the recipe by weight. I think it can make a difference.
We do need a chemist . I am not but it seems as though a heavier flour being less fine would absorb less moisture. I can't think of an analogy but I can see it in my head Does anyone get what I mean? The only thing I can think of is Ezekial bread and how heavy and dense and dry it is and because of all the unprocessed stuff in it.

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Old 02-26-2013, 02:47 PM   #1405
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That sounds so good.

I was thinking of using my mini bundt pans too. Yum.

I use to make them every year also Gina. I love rum cake but only once a year or twice.
I have made them with almond meal a couple of years ago and didn't really like it. I think Ouizoid mix is going to make a good one possible.

I'm looking at them right now . Buttery vanilla , red velvet and .......

Does anybody have any others kinds they would pick?
I love the Princess, Buttery Sweet Dough, Fiori di Sicilia, the cream cheese, and lemon!! I want to try red velvet.
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Old 02-26-2013, 02:51 PM   #1406
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Maybe the coconut flour weighed more because it had more moisture in it so it was unable to absorb as much as Gina's flour?

Also, the .8 weighs 60% more than the .5 and that is a huge difference.
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We do need a chemist . I am not but it seems as though a heavier flour being less fine would absorb less moisture. I can't think of an analogy but I can see it in my head Does anyone get what I mean? The only thing I can think of is Ezekial bread and how heavy and dense and dry it is and because of all the unprocessed stuff in it.
This does make sense. And when you stated that .8 is 60% more, that DOES sound like a huge difference.

It would be a fun experiment if we post our recipes with the weights to see if we get more consistent results.
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Old 02-26-2013, 02:57 PM   #1407
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I love the Princess, Buttery Sweet Dough, Fiori di Sicilia, the cream cheese, and lemon!! I want to try red velvet.
What is Fiori di Sicilia smell or taste like ?TIA
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Old 02-26-2013, 02:58 PM   #1408
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We do need a chemist . I am not but it seems as though a heavier flour being less fine would absorb less moisture. I can't think of an analogy but I can see it in my head Does anyone get what I mean? The only thing I can think of is Ezekial bread and how heavy and dense and dry it is and because of all the unprocessed stuff in it.
I think you're right, and that would explain why the cake sungoddess made didn't need as much liquid as mine did. I can't weigh my flour but what you're saying makes sense.

I am a little confused though. Are you saying that the heavier flour can't absorb much liquid so it would make cakes have a wet and gummy outcome?

Also, why would sungoddess have her smaller cakes and donuts come out fine but not a larger cake like mine?

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Old 02-26-2013, 03:25 PM   #1409
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What is Fiori di Sicilia smell or taste like ?TIA
It smells like a bakery in Italy. It tastes of vanilla and orange and lemon.
It reminds me of panettone at Christmas time. The orange is dominating to me. It tastes creamy. I like it in a lot of baked goods.
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Old 02-26-2013, 03:30 PM   #1410
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I think you're right, and that would explain why the cake sungoddess made didn't need as much liquid as mine did. I can't weigh my flour but what you're saying makes sense.

I am a little confused though. Are you saying that the heavier flour can't absorb much liquid so it would make cakes have a wet and gummy outcome?

Also, why would sungoddess have her smaller cakes and donuts come out fine but not a larger cake like mine?
I don't really know Gina. Maybe the volume - because the heat didn't have to penetrate so much density.

I've had to dissolve powders in water before and I know that the finer a powder is, like when you open it there's a powdery dust that flies out, the faster and easier it is to dissolve. I wish I knew more about this stuff...maybe someone here does.

I'm just talking out my hat here. I really have no knowledge of this kind of stuff. I'm just trying to deduce
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