Our Batter-Moist Cake Ingredients line has been developed with the large-scale cake manufacturer in mind. The concept of this product line is to sell micro ingredients and cake technology in a concentrated format. Batter-Moist allows the wholesale bakery to use their own bagged or bulk flour, sugar and other ingredients that are readily available.

Our Prairie Sun bread products are available in concentrated form for the wholesale bakeries with larger-scale production. Some Prairie Sun products are also available in formats which are appropriate for smaller-scale production.

 Our Elite Pastry Ingredients line is intended to provide the pastry chef with a complete line of specialty ingredients. These products can be used either for small or large volume applications.

A complete bakery mix (as opposed to a concentrated mix) contains all of the dry ingredients needed for the finished product. The only ingredients that need to be added are liquids such as water, oil and eggs.

A concentrate is a bakery mix with the bulk ingredients removed. The concentrate format allows the wholesale bakery to use their own flour, sugar and other ingredients that are readily available.

Many of our mixes and concentrates have excellent applications beyond their nominal use. Some of our cake mixes, for example, can be used to make muffins or cupcakes. Our breads can be used for applications as varied as croissants, tortillas, buns and pizza crusts.

Yes. For great ideas on how to use our products please visit the Recipes page.

Our bakery mixes and concentrates are offered in either a 10 kg or a 20 kg format.

The Embassy Flavours facility does not manufacture products with peanuts or shellfish as ingredients. In addition we do not allow our employees to bring peanut or shellfish containing foods into the manufacturing facility or any of the areas connected to it. Because of this, our facility is peanut and shellfish free.

Nutritional and allergen information is available for most products on their specification sheets (spec sheets). You can access a product’s spec sheet by using the Search Products page. If the nutritional or allergen information is not available for the product you’re interested in, please Contact Us and we’ll send the appropriate information to you.

Bakery mixes should be kept in a cool, dry place out of the direct sunlight.

Our bakery mixes have shelf-lives varying from 120-270 days. Shelf-lives specific to each product can be found on their specification sheets. To find the spec sheet for the product you’re interested in, please use our Search Products page.

Embassy Flavours is under the supervision and certification of the Kashruth Council of Toronto and over 99% of our products are Kosher (Dairy and Pareve) under the bearing COR 284. You can see whether or not a specific product has been certified Kosher by looking for “Kosher Status” in its spec sheet (use our Search Products page to access the spec sheet of the product you’re interested in). If “Kosher Status” is not listed, then the product is not certified Kosher.

Trans-Fat (or Trans-Fatty Acid) is the by-product of an artificial process of solidifying unsaturated fat. Early in the 20 th century, people discovered that a process of adding hydrogen to the unsaturated fat of vegetable oil would make the fat solid. The product of this process, trans-fat, was found to be very useful in preparing food because it gave structure to oils that would otherwise be liquid, and increased their shelf-life substantially. It was also found that trans-fat tends to make food taste good because of the short (or non-sticky) mouth-feel it provides. Because of these positive attributes, trans-fat has become a common ingredient in many popular foods today. About 90% of all of our trans-fats are found in commercially baked goods, snack foods, and fast foods. Trans-fat also occurs naturally in beef and dairy products, but only in very small amounts.

More recently, we have discovered that trans-fat significantly lowers the body’s good (HDL) cholesterol, while raising the bad (LDL) cholesterol. It has been associated with serious health problems such as obesity, the clogging of the arteries, colon cancer and type-2 diabetes. Compared to saturated fat (the other bad fat), trans-fat is linked to a 2.5 to 10-fold higher risk of heart disease. In September of 2002, the National Academy of Sciences released a report which stated that there is no safe level of trans-fat. They concluded that although it is impossible to completely eliminate the intake of trans-fat, we should limit it as much as possible.

In Canada , “Trans-Fat Free” and “0g Trans-Fat” mean the same thing as label claims. According to CFIA (Canadian Food Inspection Agency) regulations, a product can be labeled “Trans-Fat Free” or “0g Trans-Fat” only if it:

  (a) contains less than 0.2g of trans fatty acids per

• reference amount and serving of stated size, or
• serving of stated size, if the food is a prepackaged meal

AND

1) The food contains 2g or less of saturated fatty acids and trans fatty acids combined per

• reference amount and serving of stated size; or
• 100g, if the food is a prepackaged meal.

2) The food provides 15% or less energy from the sum of saturated fatty acids and trans fatty acids. (Taken from the “Canadian Food Inspection Agency 2003 Guide to Food Labelling and Advertising”, date modified – December 18, 2003 )

The government stretched the trans-fat regulations to include levels of saturated fat because it would be relatively simple for companies to eliminate trans-fat by substituting saturated fat (another bad fat). In order to discourage this practice, and encourage companies to go one step further by lowering levels of both bad fats (trans and saturated fats), these labeling regulations were instituted.

Trans-Fat Free is not a fad. It’s here to stay. The Canadian Heart and Stroke Foundation has warned that fat is the “new tobacco”. It has officially called on the food industry and the government to take action by reducing trans-fats in all foods.

The health risks associated with trans fat continue to pile in. They has been identified with serious health problems such as obesity, the clogging of the arteries, colon cancer and type-2 diabetes. There is no longer any debate about the need for the food industry to significantly reduce trans-fat, there is only debate about the time-frame and method. The Canadian government has made it mandatory for Canadian food companies to include trans-fat levels on nutritional labels beginning January 2006, and this is just the first step. The government has made it clear that if the food industry doesn’t take it upon itself to reduce trans-fat, laws will be introduced to make it obligatory.

Many companies have already taken steps towards reducing it. Rather than just offering trans-fat free line extensions (such as a trans-fat free lemon cookie which is offered in addition to the regular lemon cookie), these companies are permanently altering their recipes. This sort of commitment is becoming more and more widespread in the food industry. As regulations become more demanding and as Canadians become more health-conscious, trans-fat free will become the new standard in the food industry.

On nutritional labels, you will often find that a product’s “Net Carbs” is much lower than its “Total Carbs”.

This is because not all carbs are absorbed by the body in the same way. While some carbs, like those from sugar and wheat, contribute to blood glucose levels, others do not. Carbs from dietary fiber and sugar alcohols are considered “non-impact carbs”. This means that they are not metabolized (or used) by the body. Because the body doesn’t use them to produce sugar in the blood, they don’t count for the purposes of low-carb diets.

No. We offer a number of No Sugar Added (NSA) items, but none that meet the requirements for “Sugar Free” as set out by the CFIA (Canadian Food Inspection Agency).