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Baker's Blend Giveaway
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6102
Location: Central PA

PostPosted: Wed Jul 23, 2008 2:21 pm    Post subject: Reply with quote

I just wanted to let you all know that I appreciated reading about your trials and errors with this product. Especially the pictures. I am happy that you all go to be winners!
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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Fri Jul 25, 2008 7:26 pm    Post subject: Reply with quote

I found my next project for the bakers blend...
Hope it arrives soon...


http://www.bakespace.com/index.php?mode=listing&act=show&lst_id=32225
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Herr Hexenmeister
Capo di tutti Capi


Joined: 22 May 2007
Posts: 846
Location: Portland, Oregon...till February.

PostPosted: Wed Aug 06, 2008 9:10 am    Post subject: Reply with quote

Just got my second bag today. Now...what to do, what to do?
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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Fri Aug 15, 2008 4:58 pm    Post subject: Reply with quote

FYI...

I got the bag of bakers blend...
And I had a friend gave me some Splenda...

I made apple cupcakes with powdered sugar tops.

same recipe - 2 times - each with a different sweetener.

Results...
From a baking point of view...the Splenda is easier to handle.
The NBB held up better for powdering.

As to taste...I am not the best judge as to an after taste...both have one...the NBB has less.
The Splenda cupcakes were not as 'smooth' in texture as the NBB.

I gave them to 3 friends to take to work...only for people who normally use
a sugar substitute.

The NBB won out on over all taste and texture... (15 to 9)
The powdered NBB seemed to be more like 10X in texture than the Splenda. (one person said the splenda tasted more powdery than sweet...)
(17 to 7)

And...if you look at the price of Splenda...it isn't that far different.
Both are a bit pricey.
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Carol
Capo di tutti Capi


Joined: 21 Jan 2008
Posts: 2859
Location: Tampa Fl area

PostPosted: Fri Aug 15, 2008 5:02 pm    Post subject: Reply with quote

I meant to mention thanks Babs and Natur Foods I got the second bag of Bakers Blend the other day. I haven't done anything with it yet. I'm thinking maybe a cheesecake this weekend.
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BREAD AND WATER CAN SO EASILY BECOME TEA AND TOAST.

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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Fri Aug 15, 2008 5:12 pm    Post subject: Reply with quote

Carol wrote:
I meant to mention thanks Babs and Natur Foods I got the second bag of Bakers Blend the other day. I haven't done anything with it yet. I'm thinking maybe a cheesecake this weekend.


Carol, do you use Splenda as a rule?...

If yes...will you look on the packaging ingredients for anything that looks like cellulose?....I am curious as to whether they use an anti-clumping ingredient or not...and what it might be...if cellulose, that might explain the lack of smoothness and 'powdery' note.

According to the info on NBB...it's an 'all natural product' ... and I don't see a drying ingredient in it...not that I recognize, anyway.


And of course, I realize that hoof and hide are 'real beef' and "genuine lucite" really is genuine plastic. Laughing

Maybe we need to send Shane or Tom to the store to read both labels... Razz
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Herr Hexenmeister
Capo di tutti Capi


Joined: 22 May 2007
Posts: 846
Location: Portland, Oregon...till February.

PostPosted: Fri Aug 15, 2008 7:52 pm    Post subject: Reply with quote

I haven't done much in particular with my second bag, just using it in coffee, tea, oatmeal, and the like. Though today I did use it to bake an excellent anise brioche.
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Babette
Site Admin


Joined: 28 Sep 2006
Posts: 6253
Location: Los Angeles

PostPosted: Fri Aug 15, 2008 10:36 pm    Post subject: Reply with quote

Cool guys.. Smile I'll let the company know.
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Herr Hexenmeister
Capo di tutti Capi


Joined: 22 May 2007
Posts: 846
Location: Portland, Oregon...till February.

PostPosted: Sun Aug 17, 2008 11:32 am    Post subject: Reply with quote

I decided to give BB another test today, this time I wanted to see if it would be used to make one of the basic components of many a cocktail, simple syrup.

Most recipes for syrup range from 1pt sugar and 1pt water, to 2 pt sugar and 1 pt water. Put another way...

simply syrup = sugar ≥ water

I decided to split the difference and go 1pt water to 1.5pt BB, give or take.

Noting the fact that BB consists of two distinct kinds of particles, the first being a white powder, the other, a yellowish granular something-or-other, I had my concerns. BB was likely formulated for baked goods, hence the name (Baker's Blend), so would it fully dissolve into a sweet, slightly thick syrup?

Answer: Kinda'...sorta'...maybe?

About half of the stuff did dissolve into the water, but the other half just settled to the bottom. This substance, I theorize to be the "carrier" whereas the "sweetener" seems to have been water soluble. I was able to pour off the liquid component while leaving behind the grainy, flavorless carrier.

The resulting syrup is kind of thin, but the same can happen with sugar, depending on your H2O to C6H12O6 (water : sugar). The flavor is sweet, but it has a chemical taste to it, sort of...I don't know...kind of saccharin-y? It also has a brownish-yellow color to it which would interfere with the color presentation of your cocktails, unless they're already yellow, of course.

Considering this outcome, I'd doubt very much the usefulness of BB in candy making. If, however, anyone should give it the ol' college try, be sure to inform me, I'd like hear of your outcome!

All and all, I'd say stuck to using BB in your baked goods, or to sweeten your cereal, tea, coffee, etc.
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Pieman
Executive Chef


Joined: 10 Feb 2008
Posts: 394
Location: Northern California

PostPosted: Sun Aug 31, 2008 3:54 pm    Post subject: Reply with quote

Where could I find this sweetner, or whatever it is?
I've already discovered one called, Blue Agave.
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