FAQs
The 4 products we make a gluten free claim on (and label it in the front of the packaging) are:
Most of our herbs and spices range do not contain gluten. Our range of Toppings and Sauces are also Gluten Free. We advise you to check the packaging for the specific products you are after, as any allergen claims will be on the back of the product’s packaging, near the ingredients list.
McKenzie’s is committed to clearly communicating to consumers which of our products either contain gluten, or traces of gluten.
- McKenzie’s Rice Flour 375g – available from all supermarkets
- McKenzie’s Ground Rice 375g – available from Coles and Independent supermarkets
- McKenzie’s Arrowroot 175g – available from all supermarkets
- Wards Baking Powder 125g – available from all supermarkets
Most of our herbs and spices range do not contain gluten. Our range of Toppings and Sauces are also Gluten Free. We advise you to check the packaging for the specific products you are after, as any allergen claims will be on the back of the product’s packaging, near the ingredients list.
McKenzie’s is committed to clearly communicating to consumers which of our products either contain gluten, or traces of gluten.
As one of Australia's largest suppliers, McKenzie's supply only the finest quality Bi-Carbonate Soda through stringent standards. Sodium Bicarbonate is a fine white powder produced through a complex process of combining salt, water and limestone.
There is no aluminium physically added to McKenzie’s Bi-Carb Soda, however it has aluminium naturally occurring at levels of 0.2ppm max (0.2 mg per kg).
Bi Carb soda is truly a wonder product but please be sure you are purchasing a reputable quality product. All McKenzie’s Bi Carb soda is 100% mined in Australia and packed in Australia, ensuring that it meets our high quality standards as you have known for generations.
There is no aluminium physically added to McKenzie’s Bi-Carb Soda, however it has aluminium naturally occurring at levels of 0.2ppm max (0.2 mg per kg).
Bi Carb soda is truly a wonder product but please be sure you are purchasing a reputable quality product. All McKenzie’s Bi Carb soda is 100% mined in Australia and packed in Australia, ensuring that it meets our high quality standards as you have known for generations.
At McKenzie’s we have a no GM policy and none of our products are irradiated or genetically modified.
McKenzie’s Gelatine, produced for many generations, is a natural setting agent, derived from collagen, the main structural protein in connective tissue and bone.
The setting ability of gelatin is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of gelatin. If following a recipe it will have allowed for the required amounts of Gelatine needed.
If you are trying your own recipe and have any of these ingredients in the mix, please be aware you may need to add more Gelatine.
However, some ingredients will not set with gelatin at all, such as kiwi fruit, pineapple, fresh figs, paw paw/papaya, mango and peaches, due to high fruit acidity which contain enzymes that break down the gelling ability. Cooked fruit can assist in losing acidity.
If you are trying your own recipe and have any of these ingredients in the mix, please be aware you may need to add more Gelatine.
However, some ingredients will not set with gelatin at all, such as kiwi fruit, pineapple, fresh figs, paw paw/papaya, mango and peaches, due to high fruit acidity which contain enzymes that break down the gelling ability. Cooked fruit can assist in losing acidity.
A frequent problem is knowing how much gelatine of a particular Bloom number is needed to substitute for a given quantity with a different Bloom.
For example, in some culinary uses, "x" grams of 125 Bloom gelatine may be substituted for "y" grams of 250 Bloom gelatine. Unfortunately, no formula for making such a conversion will give satisfactory results in all the many uses to which gelatine is put. However, we recommend a test of 10g of Gelatine in 100ml of hot water and allow to set. This should allow you to determine the difference in texture and decide which is best for your recipe.
For example, in some culinary uses, "x" grams of 125 Bloom gelatine may be substituted for "y" grams of 250 Bloom gelatine. Unfortunately, no formula for making such a conversion will give satisfactory results in all the many uses to which gelatine is put. However, we recommend a test of 10g of Gelatine in 100ml of hot water and allow to set. This should allow you to determine the difference in texture and decide which is best for your recipe.
The best way to dissolve gelatine powder is to soak it in cold water for a short time and then gently warm the water until the gelatine has melted. Our web-site www.mckenziesfoods.com.au can provide further instructions.
An important element in determining the quality of gelatine is the firmness or strength of the set gel. This is characterized by the "Bloom" value. The higher the Bloom number, the stiffer the gelatine and, in general, the more expensive it will be.
McKenzie’s gelatine has a bloom strength of between 210- 240, it gives users peace of mind knowing that the product they are using is consistently of a high quality.
McKenzie’s gelatine has a bloom strength of between 210- 240, it gives users peace of mind knowing that the product they are using is consistently of a high quality.
Sodium Bicarbonate, commonly called baking soda, is a white odourless, crystalline solid. It is known under different household names mainly baking soda, sodium bi carb or bi carb soda. It liberates carbon dioxide when in contact with acid. It is commonly used as a raising agent in baking flour confectionery.
Baking powder is a mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water. Self raising flour is plain flour mixed with baking powder so no more baking powder is required to be added to the recipe.
Both are used as raising agents, however are used under different conditions depending on the mix of other ingredients within the recipe.
You can actually use Baking Powder instead of Bi Carb soda but you will need more and it can sometimes change the taste of the end product, however you cannot use Bi Carb Soda in place of Baking Powder – we would suggest you to refer to your recipe.
Ward McKenzie has been supplying trusted, quality products for generations!
We remain Australian Family Owned and Operated, and are committed to continue this tradition for generations to come.
Baking powder is a mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water. Self raising flour is plain flour mixed with baking powder so no more baking powder is required to be added to the recipe.
Both are used as raising agents, however are used under different conditions depending on the mix of other ingredients within the recipe.
You can actually use Baking Powder instead of Bi Carb soda but you will need more and it can sometimes change the taste of the end product, however you cannot use Bi Carb Soda in place of Baking Powder – we would suggest you to refer to your recipe.
Ward McKenzie has been supplying trusted, quality products for generations!
We remain Australian Family Owned and Operated, and are committed to continue this tradition for generations to come.
