Baking FAQ’s

Sometimes you need just one special tip to help you bake the perfect loaf. To find answers to our most frequently asked baking questions click here.

Holiday Tips

Whatever the season, make your baking a breeze with a little help from these baking tips. Click here.

Ask an Expert

Have a baking question that's not in the FAQs? Our baking experts are here to help you bake better. Click here.

Website FAQ’s

Want to find out how you can join our Robin Hood Baking Community? Need to email that special recipe to a friend? To learn about all the features of the Robin Hood website click here

Robin Hood Site Map

Need some help finding your way around? Our Robin Hood Site Map will improve your sense of direction. To get oriented click here.

Contact Us

Looking for that special Robin Hood product? If you have specific questions about product availability or wish to speak to our Consumer Services Department, we'd like to hear from you. Click here.

Baking FAQ’s

Whether you're a seasoned baker or only bake on special occasions, you're sure to have some baking questions. To help you bake better, we've collected some of the most frequently asked questions bakers like you have asked. Get the answers to these questions right here.

1. How can I contact Smucker Foods of Canada Corp.?



By e-MAIL




By PHONE - To speak with a Robin Hood baking professional, call us at 1-800-268-3232. You can reach us Monday to Friday, 8am to 7pm EST. To speak with a French-speaking Robin Hood baking professional, call us at 1-800-363-2756 8am to 7pm EST.




By MAIL - To write us, send a letter to:

Smucker Foods of Canada Corp.

Consumer Services Department

80 Whitehall Drive

Markham, ON

Canada

L3R 0P3

 

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2. Can I purchase Robin Hood Flour in the US?



For inquiries regarding Robin Hood Flour availability in the United States, please call 1-800-767-4466.



3. How can I prevent my loaf of bread from sinking in the middle?



Do not allow dough to overrise, otherwise it may collapse in the oven during baking. Only allow dough to rise until it has doubled in volume.



4. How do I prevent my bread crust from cracking?



Doughs low in fat and made with water generally yield a crispier crust than those higher in fat and made with milk. To soften a crust, brush crust with melted butter as soon as it comes out of the oven.



5. How do I get a thin, soft crust on my bread?



Measure your ingredients carefully. Too much flour, or too little sugar or fat can toughen your crust. To soften a crust, brush crust with melted butter as soon as it comes out of the oven.



6. How do I make the crust of my bread hard?

Doughs made with water generally yield a crispier crust than those made with milk. Spritz dough with water during baking to achieve a crisp crust.



7. I enjoy making raisin bread in my bread machine. How do I get the raisins to spread evenly throughout my bread?



The Raisin/Nut cycle is designed to accommodate extra ingredients such as fruits, nuts and vegetables. Ingredients added too late will not have enough time to fold into the dough and may clump together. Draining or dusting extra ingredients with flour or cinnamon first will help them separate and mix into the dough.



8. How do I prevent my loaf of bread from sticking to the bottom of the pan?



Rather than greasing baking sheets, sprinkle with cornmeal. This will prevent the bread from sticking and provide an interesting texture to the bread. Another option is to use shortening to grease your pans. Butter or oil can cause the bread to stick to the pan or burn. Lining the pan with parchment paper will also prevent sticking.



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9. I'm having trouble with my bread rising enough. How can I get it to rise more?



Be sure to check the expiry date on the yeast. Measure your ingredients accurately. Too much flour or salt, or too little, will inhibit the gluten's performance and the dough will not rise to its full potential. Finally, allow dough to rise in a warm place (75º-85ºF/24º-29ºC) and away from drafts that can inhibit rising.



10. Can I substitute oil for butter or margarine when I bake bread?



No. Oil is a "liquid" ingredient and butter is solid. Adjustments in dry and/or liquid ingredients would be necessary to get correct dough consistency.



11. How can I check if yeast is inactive?



Dissolve 1 tsp (5 mL) of sugar in 1/4 cup (50 mL) of lukewarm water. Sprinkle in yeast and allow to stand. This is also known as "proofing" yeast. If it does not soften and bubble within 10 minutes, it is no longer active.



12. What is the shelf life for yeast?



Check the "Best Before" date on the package.



13. What is Best For Bread Flour? Is it different from All Purpose Flour?



Best For Bread Flour is Robin Hood's premium line of flours for making bread. Whether you're baking from scratch or using a bread machine, Best For Bread Flours will produce breads that are higher in volume with a lighter, more even texture. Robin Hood's All Purpose Flour is milled from a combination of soft and hard wheat whereas Robin Hood Best For Bread Flour is milled from hard wheat only. Robin Hood's All Purpose Flour can be used in all baking applications and Best For Bread Flour is designed only for yeast baking. Visit our Product Information section for more information.


14. Is there an expiry date for flour? Should you freeze flour?



Flour should be kept in a clean, airtight container and stored in a cool, dry place. White flour lasts approximately one year and whole wheat lasts approximately 6 months. If you wish to extend the shelf life of flour, store it in a sealed container in the freezer.



15. Do I need to use a special flour in my bread machine?



Robin Hood Best For Bread Flour was formulated specifically for bread recipes made in a bread machine or from scratch.



16. I'm looking to find a specific recipe. Can you help me find it?



Check out our Recipe section. You can search by recipe category or by recipe name.


17. I'm having trouble locating a specific Robin Hood product. Can you tell me if you still carry it and where I can purchase it?



Check our Product Information section, or send us a quick note and we'll get back to you within 72 hours with an answer.


18. Can I substitute whole wheat flour for all purpose flour?



You can replace Robin Hood Whole Wheat Flour with an equivalent amount of Robin Hood All Purpose Flour. Sometimes it's best to start with a 50-50 blend.


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Website FAQ’s

Confused about how to store and organize your favourite recipes? Want to create your very own shopping list? If you want to learn about all the features of the Robin Hood website, you've come to the right place.

1. I forgot my password. How can I find out what it is?



If you have forgotten your password, you don't have to register again. Click here.



2. How can I e-mail recipes to my friends?



Anyone who is part of the Robin Hood Baking Community can e-mail recipes to friends. Once you've found the perfect recipe, simply click on "e-mail a friend" and follow the instructions. Within minutes you will have e-mailed your friends a tasty recipe from Robin Hood.



3. What's the "Recipe Box"? How can I get one?



When you become part of the Robin Hood Baking Community, you can save your favourite Robin Hood recipes online. Simply search for your favourite recipes and once you find the recipe you're looking for, click on "Add to My Recipe Box". It's that easy. Next time you return to the site, just click on "View My Recipe Box". All of your favourite recipes will be stored in your own personal recipe box. You can add and remove recipes as often as you like.



4. I keep seeing "Add to My Shopping List" buttons on the recipe pages. What's the Shopping List?



This feature is another benefit of becoming part of the Robin Hood Baking Community. We'll make it easy for you the next time you need to visit the grocery store. After you've selected the recipe you'd like to make, simply click on "Add to My Shopping List". Robin Hood will prepare your own personal shopping list. If you select more than one recipe, we'll even compile your ingredients so you know how much to buy for all of your chosen recipes.

 

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