The Application of Sino-Thai Starch in Rice Cake
product performance
(1) Smooth tissue, dense and smooth taste;
(2) Good processing resistance;
(3) excellent freezing and thawing stability;
(4) Excellent thickening stability;
(5) Having creamy tissue;
(6) Good stability of water preservation and emulsification;
(7) Low gelatinization temperature and excellent reducibility;
(8) Preventing rice cakes from cracking, good softness;
(9) Water absorption and retention and increment;
(10) Keep the cake balls to be loose and soft and extend the shelf life .
Recommended dosage: 8 ~ 15% of the amount of powder