David Gillespie - Storing Biscuits

07 Apr 2011 7:36 AM

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Message # 565987

Deleted user

Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Last modified: 07 Apr 2011 7:36 AM | Deleted user

11 Apr 2011 8:07 PM

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Reply # 568679 on 565987

Deleted user

Lyn M wrote:
Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Hi Lyn
you can Dextrose it over the internet from here:
http://www.aussiebrewmakers.com.au/retail_catalogue_page/84600_item.html

They sell it for $14.00 for five kilos. I suppose the postage would be about $6.00 so this would make it $4.00 a kilo. Is this less expensive than you are getting it for?
cheers
Freda

Last modified: 11 Apr 2011 8:07 PM | Deleted user

12 Apr 2011 3:18 AM

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Reply # 568865 on 565987

Deleted user

Lyn M wrote:
Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Hi Lyn,

The Anzac biscuits freeze really well, I just take a couple out immediately before I need them, they seem to stay crisp. I have frozen them in a container, and also in just a freezer bag. I have also frozen the chocolate velvet pie, and it comes out great. (don't forget to slice it before freezing). The coconut meringue cake also freezes well. I would think most of the biscuits would freeze well. Do you have a Big W, they usually stock dextroxe in the beer making section.

15 Apr 2011 4:30 AM

Quote

Reply # 571090 on 565987

Deleted user

Cakes, muffins and slices freeze along with pies and pastries. I am not sure whether cooked biscuits would freeze very well or if they would still be the same once defrosted. You can however freezer the biscuit mixture before it freezes. Roll it into a log and wrap it in cling wrap, that way when you take it out the freezer all you need to do is cut it into slices and put them on a tray and bake.

15 Apr 2011 6:07 AM

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Reply # 571126 on 568679

Deleted user

Freda Surgenor wrote:
Lyn M wrote:
Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Hi Lyn
you can Dextrose it over the internet from here:
http://www.aussiebrewmakers.com.au/retail_catalogue_page/84600_item.html

They sell it for $14.00 for five kilos. I suppose the postage would be about $6.00 so this would make it $4.00 a kilo. Is this less expensive than you are getting it for?
cheers
Freda

Hi Freda,

Thanks for the information on Dextrose. I did a search of Internet and ended up at 'Professional Whey' as the cheapest of what I found. Others were a bit cheaper but postage much more. They are posting now $25 for 5 kilos but I am sure I only paid $22 when I purchased. Price rise? Interesting to note, and not something I thought about, that at "aussiebrewmakers" they note their Dextrose they use is derived from Wheat Starch. 'Professional Whey' doesn't state the source of theirs. So I did a web search to see what sources it can come from and found the following and wondered if it really mattered what source it came from?

First found at one site- "Dextrose is a form of simple sugar, or glucose, derived from starch. Dextrose can be made from many kinds of starch, including wheat, rice, potato, cassava and arrowroot. One of the cheapest and most common sources of dextrose is corn."

Another site stated - "Starch is the main source of glucose in commercial production. Producers use a process called enzymatic hydrolysis to convert starch into glucose. Crops such as rice, wheat, maize, cassava, sago and corn husk are rich sources of starch. In the United States, the main source of starch is cornstarch, which is derived from maize."

Lyn

15 Apr 2011 6:10 AM

Quote

Reply # 571127 on 568865

Deleted user

Suzanne A wrote:
Lyn M wrote:
Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Hi Lyn,

The Anzac biscuits freeze really well, I just take a couple out immediately before I need them, they seem to stay crisp. I have frozen them in a container, and also in just a freezer bag. I have also frozen the chocolate velvet pie, and it comes out great. (don't forget to slice it before freezing). The coconut meringue cake also freezes well. I would think most of the biscuits would freeze well. Do you have a Big W, they usually stock dextroxe in the beer making section.

Hi,

Yes I do have a Big W around and will check out. Still have some left. At the moment am convalescing after some surgery and can't get out for a while.

Thanks for the information about storing biscuits and other items, that is really handy to know. Yes I have noted the coconut meringue cake recipe and thought I would give it a go sometime, so that is good to know. Being able to store Anzac biscuits in the Freezer sound really good which is something I really like but haven't tried the recipe yet. Looked it out the other day as a friend came to visit and see how I was going after my surgery and brought me some commercial ones full of sugar. Maybe I should give her the sugar free recipe. Knows about my change in diet but just can't get it across to her about just what I am doing. My mother use to make them often for us as children. We were a large family, and easy & quick to make. A good post war years recipe. There were always some in the biscuit barrel.

Lyn

16 Apr 2011 5:11 AM

Quote

Reply # 571811 on 571126

Deleted user

Lyn M wrote:
Freda Surgenor wrote:
Lyn M wrote:
Hi everyone. I have a question about storing cakes and biscuits made with Dextrose. It says in the recipe section of Book 2 of ‘Sweet Poison Quit Plan’ that bakes made with dextrose don’t have as long a shelf life as do if made with sugar. Yesterday I made Janet’s ‘Flourless Vanilla Cake’ using almond meal, separating the egg whites and added them beaten up at the end and cooked it in a long narrow bar tin and turned out very well. This size tin made it easier to cut into small slices and I wrapped each slice in plastic wrap and it is in the freezer. Made up the ‘Macadamia Nut Biscuits’ today and turned out well. I haven’t made any biscuits except some ‘Melting Moment’ biscuits before Xmas and hadn’t noted the storage instructions and just kept them in a well sealed container in the cupboard and kept okay for a few weeks before all eaten. There is only myself at home and hard to cook for one. Blueberry Muffins I make always go into the freezer or I find someone to give some of it away too, and have made a few Cup Cakes and frozen them. But what you do with biscuits? Noted someone saying they were freezing them. How do they come out of the freezer, maybe not as crisp?

Also by the way I haven’t been able to purchase Dextrose at Coles of Woolworths like others and went to my local K-Mart from a suggestion on one of these forums only to find they were not going to continue selling it there either. Just had a few boxes of the mixed one left, not the straight Dextrose. I don’t have an IGA Supermarket near where I live so ended up having to buy it via the Internet which is a bit dearer than buying it from a shop.

Hi Lyn
you can Dextrose it over the internet from here:
http://www.aussiebrewmakers.com.au/retail_catalogue_page/84600_item.html

They sell it for $14.00 for five kilos. I suppose the postage would be about $6.00 so this would make it $4.00 a kilo. Is this less expensive than you are getting it for?
cheers
Freda

Hi Freda,

Thanks for the information on Dextrose. I did a search of Internet and ended up at 'Professional Whey' as the cheapest of what I found. Others were a bit cheaper but postage much more. They are posting now $25 for 5 kilos but I am sure I only paid $22 when I purchased. Price rise? Interesting to note, and not something I thought about, that at "aussiebrewmakers" they note their Dextrose they use is derived from Wheat Starch. 'Professional Whey' doesn't state the source of theirs. So I did a web search to see what sources it can come from and found the following and wondered if it really mattered what source it came from?

First found at one site- "Dextrose is a form of simple sugar, or glucose, derived from starch. Dextrose can be made from many kinds of starch, including wheat, rice, potato, cassava and arrowroot. One of the cheapest and most common sources of dextrose is corn."

Another site stated - "Starch is the main source of glucose in commercial production. Producers use a process called enzymatic hydrolysis to convert starch into glucose. Crops such as rice, wheat, maize, cassava, sago and corn husk are rich sources of starch. In the United States, the main source of starch is cornstarch, which is derived from maize."

Lyn

Hi Lyn
that's interesting about Aussie brewmakers, I haven't actually bought dextrose from them, but I did buy it from Professional Whey originally and am still using it. I did think that the Aussie Brewmakers was cheaper which is why I gave you their website.
The Professional Whey dextrose is made from corn starch and certainly does taste like glucose!
cheers
Freda