View Full Version : wheat protein isolate
29-09-2003, 02:04 PM
has anyone seen this anywhere in australia? i just found it and am not sure what it is
have emailed the company for more info.
16-10-2003, 09:26 AM
they don't ship directly to australia but i have had an email from someone who is becoming their australian distributor. she's already been in touch with me and i am getting some prices.
16-10-2003, 09:53 AM
Mmm interesting Sam, let us know what you find out.
16-10-2003, 11:47 AM
Sounds very promising. got this email from Soy Products yesterday -
Thank you for your inquiry.
We have had a few inquiries regarding low carb flour and have looked at it in some detail. Are you looking for a Dr Atkins Bake Mix look alike? Our flour is low carb but it is not low fat. Our full fat soy flours cannot be substituted directly for wheat flour in baking. Soy has no binding ability.
We have looked at blending low fat, low carb flour - would you be
Soy Products (Sales) Pty Ltd
I haven't replied yet - but my understanding is that people don't enjoy the taste of the Atkins Bake Mix.
16-10-2003, 11:56 AM
hmm that sounds interesting, i haven't had the atkins bake mix but i think you have to be american to like it. i don't love soy flour that much, it's too strong tasting on it's on but mixed might be ok. i don't think low fat would be important, unless it bound better?
31-10-2003, 01:11 PM
ok i've had an email that the Wheat protein isolate has come in and is retailing for a low introductory price of AUD $35.00 for a 2.5. kilo bag plus shipping. which is actually the same price it is being sold when converted to US dollars. i am going to get 2.5kg bag and have a play, what the hell, the stuff seems like a dream come true.
31-10-2003, 01:23 PM
Just bare in mind if your sensitive to some wheat derivatives (eg gluten) you will have problems with this powder.
31-10-2003, 01:41 PM
good point, although for me, i can scarf gluten bread no worries.
05-11-2003, 08:15 AM
i am ordering some of this today, it is $7.90 postage to anywhere in Australia. the woman who is distributing it told me she made the best loaf of bread ever and it was total 7g. pretty pricey but hopefully worth it.
05-11-2003, 11:06 AM
Can you say where you're getting that from, or is that against the rules? (I'm new here.. hi! :))
05-11-2003, 11:18 AM
hi rosencavelier, welcome. i have just sent you a private message. i don't think it's against the rules, i don't want to post her email address without asking first.
05-11-2003, 11:40 AM
Thanks muchly :)
06-11-2003, 07:54 AM
Ok guys, the lady who is distributing this in Australia is happy for me to put her email address up here, i am going to assume that no one from POH minds. her name's lynne and she is working on a website at the moment. and if you do get in touch with her, tell her i sent you!!
AUD$35.00 for 2.5kg bag
AUD$7.90 for postage anywhere in Australia
there are various payment options.
web address is: www.passthetoast.com
10-11-2003, 10:21 AM
just an update, i am getting my WPI in the next few days so will have some fun with it and let you know what i think.
don't forget, if you order it, mention my name!!
13-11-2003, 09:15 AM
just letting you know, this arrived yesterday, and i think it's gonna be great!! lynne sent me some samples of food made with it and the bread was amazing. like real bread. and proper squares of it too. i am going to have a play around with it and see if i can make some pasta. the only bummer was the Aust Post had slit open the bag inside so it was a bit of a pain getting it out and into jars without wastage, but i managed. will keep you informed.
13-11-2003, 09:36 AM
Australia post did the same thing to a packet of Muffin Mix...only thing was I didn't realise till I lifted it out of the box...muffin mix was all over my floor and table...horrid stuff to clean up!
BUT I took the package and box back to the local post office and filled in a damaged parcel complaint and they refunded the cost of the product!!
Worth a try as it wasn't a cheap buy!!!!
13-11-2003, 09:52 AM
the only bummer was the Aust Post had slit open the bag inside
Maybe they tested it to see if it was something illegal;)
I'd be interested to know how your pasta works out. When you love bread and pasta its hard not to have cravings for it. If we can get a low-carb version in Australia that would be heaven sent. Regards
I think I replied to the wrong thread. Sorry I'm new to this.:confused:
13-11-2003, 10:15 AM
No you did that right, replying to Sam saying she was going to try the pasta with the WPI..
P.S. Sam I have just had an email back from Misty and she has provided me with her direct deposit details so I can pay by transfer...thanks for the details:)
13-11-2003, 10:25 AM
hmm, i might try that moonie, i did put it in the bin, but i might be able to rescue it!! fine if they want to check what it is but seriously, the bag looked like it had been in a slasher movie.
no worries moonie, did you tell her that i sent you?????
edited: no snez, you were in the right place. i will let you know how it goes.
13-11-2003, 10:27 AM
14-11-2003, 09:12 AM
Sam, it turns out the misty selling the WPI is a member of the atkins australia website I get newsletters from.I joined that site before I found POH. I noticed a few posts from her in the one I got last night..She is also selling a liquid splenda which is heaps cheaper than the granulated and if I can remember rightly that it is lower incarbs..She is trying to put up a web site at the moment but only the front page works, if you scroll down you wil lsee the splenda..
edit..It was atkins I joined before POH, this must have been one day when Our site was down and I was sticky beaking the other sites;)
14-11-2003, 11:51 AM
Sam I would definately go back and complain to the P.O. like coruba did.
Was the outside parcel packaging slashed?
Can't wait to see what you come up with, with this stuff :)
Moonie that splenda syrup looks good and I'm always in for saving an extra buck or two hehe
The cocoa seemed too expensive though.
14-11-2003, 12:09 PM
hey moonie, you beat me to it, i was about to post all that, except i wasn't a member, she told me. i was VERY interseted in the splenda.
i took it down to the PO and the guy looked at it, he let me fill in a form but said it probably wouldn't be their 'fault' as they only cut one (yeh but did they have to cut the whole thing open the whole way?) i told him that i thought a little cut was ok, but apparently they have to delve around and make sure there isn't a pouch of coke hiding in there. so i said, great someone's grubby hands have been in my foodstuff, that's just fab. what if i get sick? that scared him.
i'm going to try making some pasta tonight and bread. will post the results.
14-11-2003, 12:17 PM
No I don't think they should be allowed to do that. Like you said it is a food stuff!
Not only have they damaged something of yours but they have contaminated it aswell. Theres no getting around that!
18-11-2003, 11:47 AM
well i tried a loaf of bread yesterday, although the recipe was for a bread machine. i didn't really like it that much. have since found out that WPI works better with other 'flours' such as oat or almond meal. i used gluten flour but it is really high in gluten anyway, so i am not sure if this was really necessary. don't know if the recipe being for a bread machine and me baking it in an oven affected it in anyway. well i will keep experimenting ;)
18-11-2003, 01:17 PM
hmmm. i also tried a zucchini muffin recipe, bleck. i think the gluten flour is the problem. i might try making the same recipe agian without the gluten flour and maybe adding some almond meal or oatmeal. the taste is quite bland but strong. i didn't add any salt which i am glad of, it tastes quite salty anyway. i also didn't add any splenda, maybe i should.
18-11-2003, 05:23 PM
Did you get a bread recipe with the WPI Sam, I noticed Misty said the recipe would be going up on her website and she would also give the recipe to whoever bought the WPI..
19-11-2003, 08:45 AM
yeh i did, it was for a breadmaker but i thought what the hell, the principle is the same thing. the thing is, i don't think the WPI should have gluten flour added with it, as it is pretty high in gluten itself. i tried a different recipe that is supposedly for oven baked bread and that was a disaster. i don't have a breadmaker so i can't try it out really. i will play around with it again but it's a little too expensive to waste if you know what i mean.
19-11-2003, 09:33 AM
Sam I'm sure you'll make some wonderful creations with it!
19-11-2003, 11:08 AM
Gosh Sambalam, if you don't have much success with this stuff, I haven't got any hope!!!
19-11-2003, 12:05 PM
thanks guys. i think i am going to try a scaled down version of my other bread, with WPI instead of gluten and see what happens. if it works i will let you know.
25-11-2003, 11:34 AM
update. the lovely lynne has been helping me get this right!! i made the bread again on the weekend and it was fantastic, i wasn't mixing things right. it is also better not to treat it like a flour, as in just replacing flour with it, you get better results using something else such as almond meal and whey protein powder. and you do need to sift it at least once.
so i have to say, i am pretty impressed with it so far. it's definitely something i am having fun using, i am going to try some pasta tonight and see what happens. i will use some of that high protein flour i've got. so many flours!!!
25-11-2003, 11:39 AM
wow - you have been busy...
Let me knwo how it goes, as i need to find some time (HA !) to make a good loaf again...
25-11-2003, 11:49 AM
hmm well it's been hit nad miss 'cause i haven't had time. i have been researching this and it looks like the order you mix stuff is really important too. still, it's better than not having it at all.
santa's getting me a pasta maker for xmas hee hee
25-11-2003, 12:09 PM
Have you worked out the cost per loaf....or it that way too scary for a dedicated (desperate??) LC'er to contemplate!!!
25-11-2003, 12:12 PM
not really, i mean the bread recipe you are only using 1 cup of it. it seems to go a long way. i think i am going to experiment a little with using a mix of protein powder, WPI and almond meal, which will cut it down even more, as a base bake mix type thing.
27-11-2003, 02:57 PM
hmm i made another loaf and it didn't work as well, it was denser, not cooked through. maybe it's my clunky old oven!! i tried a pasta recipe which actually worked in 2 ways but not another. the taste wasn't awful. it held together. but it was gummy.
so don't despair kids, i am having fun palying with it, it's really a matter of getting the right ratios for the different things to use.
27-11-2003, 03:42 PM
I recieved mine today, but the samples that were sent with it were all mouldy...
The parcel had been put into an extra australian post plastic bag, so it must have sweated..I hope the WPI is ok...Do you have to keep it in the fridge??
28-11-2003, 07:41 AM
apparently you don't, you can keep it in a cool dark place as long as it is sealed well. let us know how you go with it moonstruck.
03-12-2003, 11:46 AM
guys lynne has a new email address:
moonie how are you going with the WPI?
04-12-2003, 11:39 AM
I went to make some yesterday but my yeast was past the use by date..Have just raced out to the shops to get some more and I have a loaf in now...Hope it works;)
04-12-2003, 12:34 PM
are you using a bread machine??? i haven't been too happy with my oven baking, i am experimenting with different stuff now. i have also found that i really notice the taste, a lady on another forum said the same thing, others didn't. be interested to know if you have.
04-12-2003, 04:17 PM
Yes have a panasonic Bread machine, I cooked it on the basic mix and this took 4 hours.. The loaf wasn't as big as the ones I usually make, but it is a lot denser so slicing it was a lot easier, I should be able to get more slices out of this one..
I just had bacon and eggs in between two slices of the bread and it was rather nice...Probably would have been nicer toasted..
The taste is ok, better than one I made with soy.. I didn't have any linseed mel, so I used the LSA I had in the cupboard, it is only 1/4 cup so I wouldn't think that would change the taste much..
I ate the crust while I was waiting for my bacon and eggs to cook, and found that a bit tough...The bread itself was ok though, but I am starting to feel like it is stuck half way and repeating on me...This may be because I had the three slices..Next time I won't be such a pig;)
05-12-2003, 02:41 PM
I had the bread again this morning, but I toasted it this time and had vegemite on it. It tasted really nice but gave me indigestion again:( I mainly bought it for the bread so I will be cross if that happens all the time...
05-12-2003, 02:46 PM
i found the bread i made was quite dense moonie, maybe that is why you are getting indigestion? lynne has mentioned using more yeast and some bread improver which i am going to try this weekend.
05-12-2003, 02:59 PM
well I might wait until you perfect it;) Mine was really dense too, and I only got 15 slices out of the loaf not 20 that I think Misty mentioned...
09-12-2003, 10:19 AM
still getting indigestion moonie? i am going to try some more recipes, but i've found that i can really taste the WPI so i am not sure if i am going to get any results. a woman on another forum said the same thing, it isn't everyone, maybe i am sensitive to it or something. i am going to mix the flours etc even more. see what happens.
17-12-2003, 12:33 PM
how is everyone going with this, having lots of success?
17-12-2003, 01:12 PM
I haven't made anymore yet, I still have quite a few slices left. Everytime I think I will have some I remember how I felt the last time I had it:(
13-01-2004, 08:53 AM
moonie, lynne's posted another bread recipe on her website (www.passthetoast.com) which i did try this weekend but didn't allow to rise enough so the loaf was small. i've found adding the bread improver and more yeast did improve the texture. i am still not keen on the taste myself, i don't know what's going on there!! i am going to try this again tonight and hope it is a bigger loaf!
13-01-2004, 09:01 AM
Thanks Sam I will have a look...
13-01-2004, 09:49 AM
oops, moonie, sorry lynne just told me that it is the original recipe to check, it has been changed apparently. sorry for the confusion.
14-01-2004, 10:19 AM
bloody hell am i confusing you yet? here is the recipe she says to follow, i tried it last night and i still don't like the taste...i am going to eat it though and see if i can acquire it! i am making it in the oven, maybe this affects it?
1 1/8 cup of warm water
2_tablespoon_ olive oil
1 1/2 tsp baking powder
1 sachet Defiance yeast
5 Splenda tablets
2 tsp Bread Improver
1 cup "Lotus" brand high protein gluten flour
(It has far fewer carbs than Lowans)
3/4 cup Wheat Protein Isolate
1/4 cup flaxseed meal ( or flaxseeds ground)
1/4 cup unprocessed wheat bran ( Sanitarium and Natural Grocer have a very low carb count)
Pour yeast into bottom of bread machine pan.
Add sugar and water.
Stir and let sit.
If it is not bubbling after a few miutes then replace it.
In the meantime, sift allother dry ingredients together in a dry
Add oil to the bread machine pan.
Add the egg.
Add the Splenda tablets which have been dissolved in a tsp of hot
Add sifted dry ingredients.
Set machine to basic bread cycle.
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