Where to buy, how to use. Stuffers, casings, spices, grinders, etc.
by aris » Sat Sep 03, 2005 7:36 am
Franco,
Do your mixes contain sugar or dextrose?
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by Franco » Sat Sep 03, 2005 9:50 am
Aris,
some of the mixes do include dextrose, I am still working on the full ingredients list so I'll post it soon.
Franco
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by aris » Sat Sep 03, 2005 10:09 am
Does the Sardinian mix contain it? I need to watch my sugar intake
Aris
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by Franco » Sat Sep 03, 2005 10:25 am
The Sardinian mix contains dextrose, it adds a subtle sweetness and improves the cooking (browning) properties.
A 1 kg batch of sausage using this mix would contain between 7-14 grammes of dextrose depending on the usage rate. That would give you approximately 0.5 and 1 gramme of dextrose per average sized sausage.
Franco
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by pawclaws » Sun Nov 06, 2005 2:52 pm
Excellent inquiry! I am diabetic and need to pay more attention to carbohydrates than other folk who are not as "sweet" as I
Being diabetic does not mean that sugars and other carbs are excluded; just must be monitored.
Phil Foreman
AKA Pawclaws or
Sgt Kass Irons, CSA
Instructor of Cooks and QM, Mosby's Raiders
www.ohiocampcooks.org
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