How can I get in touch with ACH?
Visit our contact page
to find out how to get in touch with us.
What allergens should I be aware of when using ACH products?
Please see our complete list of product allergens. If you have specific allergen questions, please contact us by email.
Is it really necessary to preheat the oven?
YES! Baked goods simply don’t turn out as well when placed in a cooler oven. Waiting until the oven is at the recommended temperature will ensure the dish will look and taste like it should. Also, placing the dish in a preheated oven will mean the recommended baking time will be accurate.
Can I use sugar substitutes for sugar in yeast recipes?
For proofing yeast, at least 2 teaspoons of sugar is required (see “How Do I proof Yeast”). You can use artificial sweeteners for the remaining amount of sugar called for in the recipe.
Can I substitute baking soda for baking powder in my recipe?
No! Baking powder and baking soda are not interchangeable.
Can I use expired yeast in my recipe?
For best results, buy and use yeast before the expiration date. Yeast loses potency as it ages, resulting in longer rising times. If you have Traditional Active Dry Yeast, you can proof it to determine whether it is still active. To proof, measure 1/4 cup warm water (100° to 110°F / 38º to 42ºC), add 1 envelope yeast (2-1/4 teaspoons) and 1 teaspoon sugar. Let stand 5 to 10 minutes. If the yeast is foamy, it is good to use. If not, discard.
What is the difference between Quick-Rise™ (Instant) Yeast and Traditional Active Dry Yeast?
Both types of yeast are derived from the same source, however processing differences result in characteristics that can impact the methods and results of baking. For simplicity: When using Traditional Active Dry Yeast, the leavening (rise) process is longer, delivering a stronger yeast flavour, just like grandma’s bread… Quick-Rise™ (also known as “Instant”) Yeast requires just one rise and therefore is faster to use than Traditional Active Dry Yeast.
How do I proof yeast to test for activity?
To proof Traditional Active Dry Yeast or fresh yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to 110°F / 38º to 42ºC). Stir in 1 envelope yeast (2-1/4 teaspoons); let stand 10 minutes. If the yeast foams to the 1/2 cup mark, it is active and you may use it in your recipe. Proofing is not recommended for Quick-Rise™ Yeast.
Can Traditional Active Dry Yeast be used in Quick-Rise™ Yeast recipes?
Yes, but with limitations. The Traditional Active Dry Yeast has larger granules and it is necessary to dissolve completely for the yeast to work. Therefore, Traditional Active Dry Yeast works best if dissolved in warm water (100° to 110°F / 38º to 42ºC). To use the electric mixer method, combine yeast with 1/4 to 1/3 of the flour and other dry ingredients.
How should I store Fleischmann's® Baking Powder?
With Fleischmann's® Baking Powder’s convenient, re-sealable container, you do not need to do anything additional to keep your baking powder fresh. Close the package tightly and store in a dry place.
Does Fleischmann's® Baking Powder contain aluminum or gluten?
No. Fleischmann's® Baking Powder is aluminum-free and gluten-free.
How should Fleischmann's® Corn Starch be stored?
With Fleischmann’s® Canada Corn Starch's convenient, re-sealable container, you do not need to do anything additional to keep your corn starch fresh. Close the package tightly and store in a dry place.
How Is Oil Selection Important?
The choice of cooking oil impacts flavour as well as cooking temperature. You should choose to use different oils depending on what you are preparing. While you cannot control the amount of cholesterol your body produces (without medication), you can control the amount of cholesterol in your diet. Typical dietary sources of cholesterol are seafood and animal products (meat, eggs and dairy products). Cholesterol is also a consideration when selecting oils. Your choice of oil can affect cholesterol based on the following: There are several basic types of fatty acids that exist in cooking oils: Saturated Fat, Trans Fat, Polyunsaturated Fat and Mono-unsaturated Fat. Each of these fats affects cholesterol levels in a different manner. Trans Fat and Saturated Fat, such as those found in lard, butter, coconut oil and other tropical oils have been shown to raise cholesterol levels. Replacing Saturated and Trans Fats with Unsaturated fats (Polyunsaturated and Mono-unsaturated), such as those found in Mazola® Canola oil, Corn oil, and Vegetable oil, has been shown to help lower cholesterol levels and may reduce the risk of heart disease. Compiled with information from Health Canada website: https://www.canada.ca/en/health-canada/services/food-nutrition/canada-food-guide/choosing-foods/oils-fats.html
. It is important to know that all vegetable oils are cholesterol free. Selecting the right oil can be an important part of your daily diet.
How should Mazola® oils be stored?
Mazola® oils are best stored at room temperature, both before or after opening. Refrigerated oil may become cloudy. Bring back to room temperature before use. Storage conditions (temperature) will affect product quality. Excessive heat or prolonged exposure to light will speed up flavour deterioration.
Is BeeHive® Corn Syrup gluten free?
Yes, BeeHive® Corn Syrup is gluten free.
Is Crown® Corn Syrup gluten free?
Yes, all Crown® Corn Syrup products are gluten free, including Lily White Corn Syrup.
Can fresh yeast be substituted with dry yeast?
Yes. 1 envelope of yeast contains 2-1/4 tsp. = 1 small (.6 oz) cake of fresh yeast. Use 3 packets of dry yeast to replace 1 large (2 oz) cake of fresh yeast.
When substituting dry yeast for fresh yeast, we recommend using Traditional Active Dry Yeast.
Can Quick-Rise™ Yeast be used in Traditional Active Dry Yeast recipes?
Yes. Simply follow the directions on every package. For best results, add undissolved Quick-Rise Yeast to dry ingredients first. Then, add liquids and fat heated to 120°to 130°F.