Rice Flour (NQ-021)

Product Description

NQ-021 Rice flour productModifier dose(Sweet dumplings served in soup\boiled dumplings)

Product characteristic: Uses many kinds of emulsifiers, the hydrophilic colloid coordination efficiency function, in view of current quick-freeze product production preserve process in universal existence question, develops the adaptation technological requirement the compound modifier.

Use effect
The enhancement fried glutinous rice cake may the new moon, cause fried glutinous rice cake Yi San, easily not to operate, after boils does not collapse the frame, reduces burns the surface or does not need to burn the surface, the improvement quick-freeze sweet dumplings served in soup, the boiled dumplings returns lives phenomenon

2. Enhances the boiled dumplings, the sweet dumplings served in soup surface albedo and the radiance, prevents in the quick-freeze product production effectively the chap phenomenon.

3. The increase product water retention property, eliminates the free moisture separation, the extension shelf life.

4. Improvement product Shui Zhushi mixes the soup phenomenon, enhances the feeling in the mouth organizational structure exquisitely, soft glutinous smooth.

Application method:
Takes the modifier3-5¡ë; To join the dough kneader and the glutinous rice flour directly (bread flour) mixes uniform then.

Storing condition: The sunlight dry place honey seals the preservation.