[Sticky Wheat × Roasted Flour] Adds chewiness and stretch! A wheat flour material that achieves aging suppression and texture improvement.
This is a roasted flour made from 100% glutinous wheat flour. (Glutinous wheat... has a high amylopectin ratio and contains almost no amylose, making it a sticky type of wheat.) Food labeling can simply state "wheat flour"! It's also suitable for clean labels! Without using additives such as thickeners or modified starch, the effects of glutinous wheat can provide characteristics such as stickiness, elasticity, and aging suppression that regular wheat flour alone cannot achieve. Since the flour is roasted, the protein is denatured, preventing gluten formation, which means the product is less likely to become hard, disperses easily in liquids, and is less likely to be powdery. Additionally, it has a subtly sweet, roasted aroma. In addition to replacing wheat flour in dishes like curry, white sauce, and custard, it can be used in various foods, such as preventing water separation in rolled omelets and improving the texture of rice cakes. **Features** - 100% wheat flour - Provides stickiness and elasticity, improves texture - Moisture retention - Aging suppression - Unique aroma and sweetness from roasting *For more details, please refer to the PDF document or feel free to contact us.*
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【Properties】 ■ Batter - High viscosity - High water absorption and difficult to separate from water ■ Gelatinization characteristics - Low temperature for viscosity development (gelatinization) - Transparency and glossiness - Stretchiness - Remains fluid and does not solidify over time *For more details, please refer to the PDF document or feel free to contact us.
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【Uses】 ■ Curry and white sauce (does not solidify when cooled) ■ Bavarian cream and custard (provides distinctive texture and flavor) ■ Rolled omelet (prevents separation) ■ Rice cakes (prevents aging and improves texture) *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.
