Answers to frequently asked questions
Dig in, here you will find answers to a lot of questions you may have about our products and nutrition in general. You will also find many answers to things you never knew you wanted to ask! If you can't find an answer here, please don't hesitate to ask us!

All Products:

• I am a gluten-intolerant person (Celiac Sprue Disease), and would like to know which of your products are suitable for my gluten-free diet. Many preservatives, extracts, gums, etc., are sources of gluten because the process used to make those ingredients involve a gluten-containing grain of some kind.
  
• What exactly do the various kosher certifications mean?
  
• Which SACO products are sources of soy?

Baking Cocoa:

• What is Dutched cocoa?
• What is the shelf life of SACO Premium Cocoa?

Buttermilk Blend:

• What is the difference between SACO Buttermilk Blend and liquid buttermilk?
  
• I am allergic to whey. Can I use SACO Buttermilk Blend safely?
  
• If SACO Buttermilk Blend is real buttermilk, how can it be low in fat. Isn't buttermilk high in fat?
  
• Can I use the Buttermilk Blend in recipes for cheese, yogurt, or salad dressings?
  
• Some of my recipes tell me to scald my buttermilk, and others tell me to just heat the buttermilk. How do you do this using the Buttermilk Blend?
  
• What is the shelf life of SACO Buttermilk Blend?
  
• I have a recipe that tells me to soak my baking soda in my buttermilk prior to making the recipe. How do I do that when using the Buttermilk Blend?
  
• Can I use your Buttermilk Blend in my recipes that call for regular dry milk or liquid sweet milk?
  
• What is the best temperature of the water used when making yeast bread?

Chocolate:

• How much caffeine do your chocolate products contain?
  
• Can you use your Chocolate CHUNKS or Baking Cocoa to chocolate cover fruit, cookies, etc.?
  
• Ever wonder why chocolate is craved so much by the American population?
  
• What is the shelf life of SACO Chocolate CHUNKS?
  

Dairy in general:

• I am lactose-intolerant. Do the Buttermilk Blend and Mix'n Drink contain lactose?
  
• Is your Mix'n Drink and Buttermilk Blend pasteurized and/or homogenized?

Dolci Frutta:

• Can you use the Dolci Frutta for making frozen bananas?
  
• I am having trouble melting Dolci Frutta for dipping. What is the cause?
  
• What is the shelf life of Dolci Frutta?
  

Miscellaneous:

• How do baking soda and baking powder differ?
• What purpose does fat serve in my baked goods?
• How do you properly prepare and handle easter eggs?
  
• I see that you often say in your recipes not to overbeat the batter. Why is this important and how do you know if it's been overbeaten?
  
• How can I reduce the fat in my baked goods and still have a decent end product to serve?
  
• I want to make a pie recipe that needs a thickening agent. I would like to freeze the pie for later use. Which thickening agent is the most suitable?
  
• Why is unsalted butter called for in many recipes?
  
• My recipe tells me to use solid shortening. Can I use oil instead?

Mix'n Drink:

• Do you use BHA and/or BHT to preserve your Mix'n Drink?
  
• I made buttermilk using nonfat dry milk, water, and liquid buttermilk and found it came out stringy. What would cause this?
  
• You list the RDA % of vitamins A and D on your box, but I need to know the IU breakdown.
  
• What's the milligram count for magnesium, calcium, and vitamin C in Mix'n Drink?
  
• What is the shelf life of Mix'n Drink?
  
• What are 'Vitamin A palmitate' & 'Vitamin D3' and why are they added to Mix'n Drink?
  
• What exactly is the palmitate in vitamin A palmitate? Does the name mean it is derived from palm kernel oil?