The Application of Sino-Thai Starch in Taro ball
Product performance
(1) Given the crystal appearance of the taro ball, seductive appetite;
(2) Provide taro balls with a smooth and fragrant taste
(3) Low starch gelatinization temperature , helping the taro ball easy to cook, and the surface is smooth;
(4) Good softness retention, taro balls have soft and glutinous taste when eaten hot, and moderate softness and elasticity when eaten cold.
Recommended starch: Sino-Thai Modified tapioca starch (Hydroxypropyl distarch phosphate)
Recommended amount: 5%-15% of the powder