You can find all recipes on our website.

No, wheat bran and oat bran are very different types of bran and are not interchangeable.

On our website, in “Recipes”  you will find many recipes that have been developed using our high-fibre cereals.  Or, if you have a favourite recipe, you can also substitute 1/4 cup of flour with 1/4 cup of ROGERS Wheat Bran.

You can substitute ROGERS Healthy Grain Porridge Oats in a recipe called for large flake oats.  Healthy Grains has double the amount of fibre as Large Flake Oats.

No, we do not have nutritional and calorie information for our recipes.

How to Substitute Whole Wheat Flour for White Flour

Whole Wheat for White Flour Substitution Guide – Basic Rule of Thumb:

– Use 3/4 cup whole wheat flour for every 1 cup white flour in most recipes
(especially light, delicate ones).
– Or use 1:1 substitution (same amount) with adjustments for moisture and
tenderness.

Key Adjustments for a Successful Swap:
1. Liquid: Add 2-4 2 tsp more liquid per cup of whole wheat flour.
– Whole wheat absorbs more moisture.
2. Resting Time: Let the batter or dough rest for 20-30 minutes before baking.
– Allows bran to absorb moisture, improving texture.
3. Sweetness: Add a touch more sugar or honey if desired.
– Whole wheat has a slightly bitter/nutty taste.
4. Fat: Consider adding 2 tsp more oil or butter.
– Helps keep baked goods soft.
5. Leavening: Increase baking soda/powder slightly (¼ tsp per cup of flour).
– Helps with a lighter rise, especially in cakes and muffins.

Best Recipe Types for Substitution:
– Muffins
– Pancakes & waffles
– Quick breads
– Yeast breads
– Cookies (start with 50% swap for best texture)

When to Be Cautious:
Avoid 100% substitution in:
– Angel food cake
– Sponge cakes
– Pastries
These need the fine texture and gluten development of white flour.

Swapping flours requires trial and error, so proceed with caution!

If you are in need of support from our Commercial Technical baker, please feel free to reach out to him. He cannot, unfortunately, respond to consumer questions. Detlef Werner, Technical Sales ManagernEmail: dwerner@rogersfoods.com Mobile: 1-250-306-2316

When using a bread machine you must measure your ingredients accurately.  The most common problem is measuring the water portion accurately in a wet measure, measuring cup.  To be more consistent use more accurate dry measure cups.  An error of a few tablespoons can have negative affect on your bread.

On the product page of our website there is a shot of the front and back panels of each bag.

Yes, when a recipe calls for lemon juice you can use fresh or bottled.

For best results, we recommend weighing your ingredients with a digital scale. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.

In this case, you need to add 1 or 2 tablespoons of water to your recipe.

In this case, you need to reduce the water in your recipe by 1 or 2 tablespoons.

When making bread by hand you can use either a traditional or an instant yeast.  If using an instant yeast you can skip the presoak step and save time.  Be sure to include the extra 1/2 cup of warm water that gets used in the presoak into your recipe.

Lemon juice is a natural dough enhancer, creating more elasticity to the dough which in return makes it easier for the bread to stretch and rise.  If baking with ROGERS No Additive  ALL Purpose flours, using lemon juice is  helpful.  If using ROGERS Bread Flours it is not necessary as bread flour contains ascorbic acid.

White flour is added in whole wheat bread recipes to increase the gluten in your dough and produce a lighter loaf.   A 100% whole wheat loaf would be heavy and dense.  If using ROGERS Whole Wheat Bread flour, no white flour is required as bread flour is higher in gluten.

Bread machine yeast or also known as instant yeast is designed to be added dry to your recipe.   It starts to work as soon as your ingredients get blended into a dough.   A traditional yeast requires a presoak in additional water and sugar.  The extra time and additions are not accounted for in bread machine recipes.