Raw material "Enzyme-inactivated honey Fuwatoro"
Ideal for processed foods that have been difficult to manufacture until now!
"Enzyme Inactivated Honey - Fluffy and Thick" is a raw material for confectionery, baking, and seasoning liquids that inactivates enzymes without compromising the flavor of honey, thanks to our unique heating method. It was developed to solve problems caused by enzymes in honey, such as sinking dough, when using honey as an ingredient in confectionery and baking. This honey is ideal for achieving a fluffy sponge or bread dough and a thick consistency for curries, sauces, and dressings. 【Features】 ■ Syrup-like liquid with a yellow-brown to brown color ■ Inactivates enzymes in honey without compromising its flavor ■ Enzymes in honey are inactivated through heat treatment (diastase activity value: less than 1), resulting in a fluffy sponge dough and reduced waste. *For more details, please refer to the catalog or feel free to contact us.
- Company：秋田屋本店
- Price：Other
