Honestly, the amount of dough I got for £15 was underwhelming. Initially I thought the reason it was lower in carbs than ordinary dough was because there was basically none of it there. However, I made a pizza and a quiche and its not too bad. I think its going to prove too expensive to be a regularly purchase sadly but otherwise I suppose its a good product. You'd get the other two stars by reducing prices. Maybe you can reduce costs if you can scale significantly. If I were you I'd be pestering the supermarkets who seem to cater for all sorts of minority dietary requirements like gluten, dairy and nut allergies but have minimal sugar-free options and there is no sniff of a low-carb or carb free section in any of the big players stores. The science increasingly points to low-carb and low-sugar being critically important to a significant portion of the population who are diabetic, pre-diabetic or simply interested in scientifically backed weight loss instead of endless calorie counting. It would be great for all involved if you could collaborate to produce a range of lo-dough ready meals (that don't cost a tenner each). I'll leave you to get on with that. Dan