Honeyville Grains to Offer Arise 5000 (WPI) This Monday

[ThePrisoner]

Starting on Monday, there will now be one more place, other than LoCarber.com, that we can buy our WPI from. I was told that the information will be up on the Web site on Monday.

[2big4mysize]

honeyville already sells wheat protein isolate as I bought mine from them last yr. Are you saying this is a diferent type of wheat protein isolate? if so what are the differences and why would we want this one?

oh and if you do use them put ADBB in the discount code at checkout and get a nice one

[ThePrisoner]

Yes, they are going to be selling two forms of it. The one they sell now is a "heavier" form and much like vital wheat gluten, Arise 8000. The new one is the same stuff that LoCarber.com sells, which is Arise 5000. I think there was a thread a bit ago about a biscotti bake-off where the two forms of WPI were baked with and compared. The lighter cookie being baked with Arise 5000 and the denser cookie being baked with Arise 8000. So, we all have two great WPIs to choose from!

[2big4mysize]

is the carb count the same for both?

[ThePrisoner]

I think the carb count for the new Arise 5000 is 1.5g per cup. And the carbs for Arise 8000 is 1 g per 28g. I think.

[2big4mysize]

no I mean do the differnt types have a different carb count as the one like wheat gluten was higher protein according to Scott in the topic.

[Honeyville]

I'll have to go back to my notes and get the nitty gritty details, but here's what I remember off the top of my head. Arise 5000 and 8000 start out pretty much the same. The difference is in the way the protein chains are let in the final product. Arise 5000 has had the protein chains chemically cut to create a high protein, low carbohydrate addictive that is more machinable (a property that is mostly beneficial for the commercial baker, but has oddly translated into lighter bakery products for the home user). As was previously mentioned, Arise 8000 is simply Vital Wheat Gluten taken to the next level. As such you can use less and acheive similar results. Also previously mentioned, we will have the Arise 5000 available on Monday. I'll have more details Monday.

[scott123]

2big, the nutritional specs for the two WPIs are here:

http://www.honeyvillegrain.com/products/Specs/Nutritionals/WheatProteinIsolate.pdf

http://www.locarber.com/store/index.php?&prodID=wpi-01

A lot of people who had previously used Trish's WPI were complaining about getting varying results when using Honeyville's. Also, recipes formulated for Trish's weren't working out right with the Honeyville stuff. It wasn't that either one was better than the other, just different. This new rollout puts both forms under one roof, at what I'm guessing will be a very reasonable cost, with a 10% forum discount, $4.49 one rate shipping, and, best of all, timely delivery.

I'm really stoked about the new addition. This and the new erythritol they're carrying really kicks butt!

[2big4mysize]

HI CHris :wave


did you say theu have sweetner too Scott OH My lookout cooking section does Nurselady know they have it?

Okay a little off topic will Nullo flax rolls get "lighter and less rubbery" if I switch to this WPI version?

[scott123]

2 big, I haven't worked with the 5000 yet, so I'm not sure. Maybe. Rubbery is usually a WPI thing, though. If you are finding your rolls to be rubbery, you might want to back off the WPI a bit (or possibly increasing the oil). The trick with wheat protein is to use enough to get the bread to rise nicely, but not too much to have it rubbery. If you back off too much, the texture won't be rubbery, but the bread might not rise much. It's tricky business.

Up until recently, I was pretty skeptical of resistant starch, but then I starting hearing stories of people combining it with WPI. On it's own it can get pretty carby, but combined with WPI the carb impact isn't so bad. Subbing some resistant starch for some of the WPI might work out very nicely here.

[2big4mysize]

no I like then they just have that low csrb rubbery texture to them is all and if the 5000 would lower it I'd switch but if not I'll just keep it cause those rolls are great low carb and no soy!

[scott123]

2big, I really won't know for certain until I start working with the 5000. If it does end up having advantages over the WPI you're working with (the 8000), I'll let you know.

[NulloModo]

Interesting, my bag of the original Honeyville WPI isalmost empty. Maybe I will try out the new stuff and see if it leads to lighter fluffier baked goods.

[Honeyville]

Arise 5000 is now available.

http://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=653

[Honeyville]

OK, first impressions. Arise 5000 is way less dense than Arise 8000. Has anyone worked with both varieties. Chemically, they are way different due to the differences in the protein changes, but I'm amazed how different they are with respect to density. I'm going to have to change the product offering online to 2.5 pound bags, instead of the 5 pound bags. Crazy stuff.