Can be used similarly to egg whites! It suppresses overcooking, making it effective for commercial noodles.
"Rampower G" is a quality improver designed to enhance the elasticity of Chinese noodles and suppress cooking expansion, using high gel egg white and highly adhesive wheat gluten. The synergistic effect of the coagulation power of egg white and the binding power of gluten reinforces the noodles with a unique firmness and elasticity. Additionally, it disperses quickly in the flour, allowing for a short pre-mixing time. 【Features】 ■ A light yellowish-white powder with no off-flavors or odors ■ Rapid water absorption and strong moisture retention improve yield ■ Quick dispersion in flour and short pre-mixing time ■ Effective for commercial noodles as it suppresses cooking expansion ■ Can be used similarly to egg white *For more details, please refer to the PDF document or feel free to contact us.
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[Target Foods] ■Noodles *For more details, please refer to the PDF document or feel free to contact us.
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【Usage】 ■Strengthening adhesion and elasticity, preventing stretching during boiling *For more details, please refer to the PDF document or feel free to contact us.
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We support the planning and development of food with vibrant colors. We offer a diverse range of products centered around natural colorants such as chlorophyll, squid ink, and saffron.