Want to make a smooth and Q-bouncy taro ball, mainly 2 aspects

① Proportion of raw materials, as well as the order to add the problem;

② To produce Q-bouncy texture, not easy to soften in the water, good antifreeze performance of taro ball, play a key role in the raw material is tapioca modified starch.

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Tapioca modified starch for taro ball production has the following advantages:

①Tapioca modified starch is very suitable for pearl noodle dumplings, taro dumplings, as well as noodle products (udon noodles, rice noodles, crystal cake).

②Tapioca modified starch added to taro balls will have a more Q-bouncy texture and better anti-freezing properties.

3) Tapioca modified starch is added in pearl dumplings, which can be kept in cold water for 4 hours in summer without becoming soft.

Kenco Tapioca Modified Starch has the following advantages:

l?Better heat resistance, more resistant to cooking

l?Better acid resistance

l?Very good freeze-thaw stability

l?Smooth, creamy-colored shape, higher viscosity and shorter texture, softer texture

l? p>l?Q-bouncy texture

Kenko Tapioca Modified Starch can help you greatly improve the performance and taste of taro ball production, improve the overall quality, enhance brand value, increase product value added and profit margin. If you want to know more about it, please feel free to discuss it with us.