Benefits and Information
- "I eat half as much" This is correct because it is a true whole grain vs a government standard whole grain. You are fuller faster and longer since it is a better balance of Dietary fiber, Protein and carbs.
- "I'm concerned about carbs" Understandable, when you eat whole grain products not only does it have a low glycemic index for converting to sugar it also is a prebiotic to your probiotics for a healthier digestive system.
- "I don't eat pasta because of the way i feel after" This is because the commercially made pastas aren't balanced and are basically Sugar rushing into your system. So you'll feel bloated and want to fall asleep after.
- "I like the way I feel after I eat your pasta" This is because of the balance it offers your system and doesn't crash after a meal.
- "I don't use sauces as much, the flavor is so great" We do have several customers that are now using extra virgin olive oil or infused oils, butters, along with grilled veggies and meat. Of course topped off with your favorite cheese.
- "When I cook whole wheat pasta from the store it falls apart" This is because they've removed so much and didn't add Egg as a binder.
- "I don't like whole wheat" Understandable, commercially made products are typically to bold. *see below "Wheat Berries and the difference;"
- "How do I use it" We suggest you just put it in your normal recipes. Our pastas add depth with the additional flavors by kicking it up a notch.
- "How do I cook it" We put directions on our packages, but we do ask that you place the pasta in cold water then bring it to a boil. Dropping it in boiling water does shock the pasta which in turns makes it gummy. If you place it in cold water there isn't a need for oil or salt to be added to the water. How easy is THAT! you only have to boil water once. This makes our pasta's better and faster!
- "There is a large cost difference" That is true, our berries are typically twice as expensive as the processed flour. We do order in bulk to keep our prices down but we don't order a train load either. We don't use powdered veggies, although it would be cheaper, it kind of defeats the purpose on making our product from scratch. So we do use real veggies. Also as a small batch artisan shop you can get the unique flavors and diversity. We also sell the pasta fast enough to keep our stores and shelves with fresh product for the consumer. It's made to order, not made and hope for an order. Then of course there is the Labor to mill, process veggies, make it, bag and tag any of our products. But we also pay employees above minimum wage.
-Wheat Berries and the difference;
Hard Red Wheat Berries, Commercially made pastas use it, it has a bolder flavor and tends to overpower the rest of the pasta dish. We only use Red Wheat to add depth to the flavors or our Rye/Pumpernickel breads.
Hard White Wheat Berries, We use this and typically is called the mild, sweet wheat. (Don't worry we don't bleach it, the farmers keep it simple. It is just whiter then the red wheat variety)
-Egg Free, because the grain we used is so high in protein we don't need to add a binder to make the pastas.
-Per the FDA, all flours can be processed the same. If they add 3% of the bran back in they are allowed to call it Whole Grain. So next time you're at the store buying flour pick up a box of bran, because that's what you're missing.
-We keep it really simple using Herbs, Real Veggies or spices in our pastas. If grandma's recipe doesn't call for chemicals, why is it in your food today? Shelf life, is the reason. But when you prepare meals from scratch, it is eaten in a couple of days so shelf life shouldn't be a concern.
-Why you should stay away from bleached flour, a must read! flour http://articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-Known-Secrets-about-Bleached-Flour.aspx
-Per FDA they don't have to label all of the chemicals used or added in the flour while processing it.
*Potassium bromate (KBrO3), is a chemical added to the flour as an "improver" that strengthens dough and allows for greater oven spring and higher rising in the oven. Potassium bromate, commonly referred to as simply "bromate," is a slow-acting oxidizer, contributing its functionality throughout the mixing, fermentation and proofing stages, with important residual action during the early stages of baking. Azodicar-bonamide (ADA), potassium and calcium iodate, and calcium peroxide are rapid-acting oxidizers, while ascorbic acid (vitamin C) works at intermediate rates, but all release their activity in mixing and proofing. Bromate, when applied within the prescribed limits (15-30ppm), is completely used up during the bake leaving no trace in the finished product. However, if too much is used, or the bread is not baked long enough or at a high enough temperature, then a residual amount will remain.
The primary concern regarding the use of bromate in baking is its demonstrated link to cancer in laboratory animals. It was first found to induce tumors in rats in 1982. However, instead of banning bromate outright, the FDA has since 1991 merely encouraged bakers to voluntarily stop using it, with somewhat limited success.
Bromate has been banned in numerous countries, including the United Kingdom in 1990 and Canada in 1994. In addition, in 1991, California declared bromate a carcinogen under the state's Proposition 65. As such, baked goods sold in California have to bear a store-level cancer warning if they contain more than a certain level of bromate. As a result, most California bakers have switched to bromate-free processes.
Thank you for supporting our small artisan shop,