Nissin Oishii Tempura Flour Business Use 1kg
Product Description
This high-grade flour is specially designed for making handmade tempura. It is made with a combination of wheat flour, egg yolk flour, salt, processed starch, baking powder, seasoning (amino acid, etc.), carotene dye, enzymes, and some ingredients may include soybeans. The flour contains protease, an enzyme that breaks down gluten in the flour, resulting in a crispy finish and suppressing stickiness. It produces a bright fried color, making your tempura look and taste delicious. With a large volume, it is perfect for professional use.
Product Specification
Product size (W x D x H): 280 x 175 x 40mm
Usage
To make delicious tempura, follow these steps: 1. Slightly mix 1kg of tempura flour with 1.5L of cold water (10℃~15℃). For thick batter like kakiage, use a ratio of about 1.3L of water to 1kg of tempura flour. 2. Heat the oil to approximately 180°C. The batter should sink to the middle and immediately float up and pop open. 3. When lifting the tempura from the oil, shake the batter 2-3 times to drain well.
Safety Warning
Do not use this product for deep-frying dishes that require hard dough kneaded from tempura flour with a small amount of water, such as doughnuts, American doughnuts, Spanish-style deep-fried pastries, etc. Using this product for such dishes may cause the dough to rupture and splatter oil, posing a burn hazard.
Cautions (Disclaimer)
Please read carefully. This product is delivered brand new. To conserve resources and lower the selling price, we reuse packing materials. We appreciate your understanding and cooperation.
