Various fabric properties are maintained! Functional materials that provide textures such as elasticity and fluffiness.
Chiba Seifun Co., Ltd. is engaged in the manufacturing and sales of wheat flour, as well as the development and sales of premixes, focusing on functional materials such as food quality improvement agents and cosmetic ingredients. The "Shaping Agents and Texture Improvers" can maintain the shape of various doughs while preserving the original texture of the ingredients, allowing for the proposal of suitable textures (such as elasticity, flakiness, melt-in-the-mouth sensation, etc.). We offer a lineup including the "KG Powder Series," suitable for shaping and improving the texture of paste-like and sauce-like doughs, as well as the "Patina Series," which is suitable for improving the texture of ground meat products. 【Examples of Use】 ■ Ingredients and Ground Materials - Hamburgers, meatballs, minced cutlets, shrimp cutlets, gyoza, shumai, spring rolls ■ Ground Meat (Pork, Seafood) - Gyoza, shumai, various seafood fries, tsukune, shaping of paste-like dough, seafood processed products - Cream croquettes, soup dumplings, grilled meat fries, various fillings and sauces *For more details, please refer to the PDF materials or feel free to contact us.
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【Product Examples】 <Shaping & Texture Improvement> ■ Shaping with Adhesiveness: KG Powder FAB/FCD ■ Shaping with Water Absorption: KG Powder SRM/CP1/DS ■ Shaping with Heating → Cooling: Mixing Former SC <Texture Improvement> ◎ General Side Dishes ■ Imparting Resilience: KG Powder 3 ■ Imparting Softness: KG Powder R ■ Imparting Softness and Melting Sensation: KG Powder PKO ◎ Ground Meat Dough ■ Imparting Resilience and Cohesion: Patina ■ Imparting Meat Graininess and Flakiness: Patina DK ◎ Fish Paste ■ Imparting Resilience: K-400N ■ Imparting Lightness: Protein GSW <Quality Improvement for Croquettes> ■ KG Powder 3/FV-250/FV-300 *For more details, please refer to the PDF document or feel free to contact us.
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【Usage】 ■ Adhesion of various raw materials such as livestock, seafood, and vegetables *For more details, please refer to the PDF document or feel free to contact us.
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As the environment surrounding dietary habits undergoes significant changes, the uses of wheat flour are also diversifying, and preferences for "taste" and "texture" are evolving. Both wheat flour and rice flour have different characteristics depending on the origin and type of the raw materials. At Chiba Seifun, we thoroughly analyze and manage the raw materials to produce high-quality wheat and rice flour that meets our customers' needs. Additionally, in our premix products, we create products with good workability that contribute to labor-saving and improved production efficiency, as well as products with unique textures and flavors that align with contemporary demands.