This product is composed of a variety of natural hydrophilic colloid, used to improve the performance and quality of tangyuan skin, tuangao, small round.
The product not only improves the taste of tangyuan, tuangao and small dumplings, increases the waxy and toughness of tangyuan skin, Tuangao and small dumplings, but also significantly improves the blending of dough, and effectively prevents the product from losing water, making the production and processing more rapid and convenient.
1. Increase the water holding capacity of tangyuan skin and small balls. When boiling Tangyuan and small balls, the soup is not easy to muddy.
2. Improve the boiling resistance of tangyuan skin and small balls to prevent them from burning and bubbling in the boiling process.
3. Greatly improve the taste of tangyuan skin, tuangao and small dumplings, so that the taste is smoother, and there is no sticking phenomenon of traditional tangyuan skin.
4. Prevent tangyuan and small balls from cracking during the quick-freezing process. Because the moisture in the dough is kept better, the softness of the dumpling skin and small balls in the early stage of quick-freezing is improved, so as to prevent cracking.
water-ground glutinous rice flour, frozen dumplings, tuanao, small round, etc.
First mix the improver with a small amount of water-ground glutinous rice flour, and then add the mixed powder to the flour mixer, mix it fully with dry powder, and then add water to make dough.