Frequently Asked Questions
- Why is my cake not rising
- How do I make Cream of Tartar Flour?
- How do I make Self Raising Flour?
- Does Anchor sell gluten free products?
- Is distilled water recommended for drinking?
- Why is my bread or pizza dough not rising?
- Why does my cake collapse
- What is the difference between the Special Purpose Flours
- What do the additive numbers mean on the ingredients list
Why is my cake not rising
Possible reasons why your cake is not rising:
- Plain Flour has been used instead of Self Raising Flour
- The Self Raising Flour used is past its best before date
- The oven may be too hot, cooking the cake too quickly
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How do I make Cream of Tartar Flour?
Combine 1 cup of Lighthouse General Purpose Plain Flour, 1 teaspoon of cream of tartar, 1/2 teaspoon bicarbonate of soda. Mix well and sift several times.
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How do I make Self Raising Flour?
Combine 1 cup of Lighthouse Plain Flour and 2 teaspoons of baking powder and mix well. Sift several times until lumps are removed.
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Does Anchor sell gluten free products?
No. The Anchor production site produces products that contain wheat and gluten, so none of our products can be classified as gluten free.
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Is distilled water recommended for drinking?
No, we do not recommend distilled water for drinking as it does not undergo the vigourous microbiological testing required for drinking water. Distilled water is recommended for use in irons, batteries etc.
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Why is my bread or pizza dough not rising?
Possible reasons why your bread or pizza dough may not be rising:
- The Yeast is past its use by date
- The yeast has not been dissolved properly
- The dough may not have been kneaded for long enough
- Salt may have been mixed with the yeast and this deactivates the yeast activity
- The water added may be to hot. Only lukewarm water should be added.
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Why does my cake collapse
Make sure the oven is always preheated to the recommended temperature and is only baked for the recommended time. If you place the cake mixture in a cold oven, the cake takes longer to bake causing it to dry out before it is baked completely.
After the cake is cooked, leave the cake to cool in the cake tin for 5-10 minutes.
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What is the difference between the Special Purpose Flours
The difference between each of the Special Purpose Flours is the protein content:
- Cake, Biscuit and Pastry Flour Self Raising and Plain - Low Protein
- Pasta (tip oo) - Mid Protein
- Bread and Pizza - High Protein
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What do the additive numbers mean on the ingredients list
The following link will take you to the West Australian Health Department, which provides information relating to aditives http://www.population.health.wa.gov.au/pdfs/Files/8687foodadditives.pdf
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