Baked Rice Cake

Materials used

1. Rice flour, sugar, vegetable oil, and eggs are used to create the structure of the product.
2. Compound cake emulsifiers (SP) and baking powder are added to enhance the whipping and stability of the batter, improving the cake's overall texture.
3. Pastry premix powder effectively improves and maintains the structural fineness, elasticity and moist taste of rice cake products
4. An appropriate amount of trehalose is added to improve the cake's anti-aging properties during its shelf life.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Rice flour

  8.61%

• Pastry premix powder SRB-P0028

  15.32%

• Baking powder

  0.36%

• Sugar

  16.74%

• Trehalose

  4.78%

• Salt

  0.36%

• Egg white liquid

  38.27%

• Emusifier stablizer blends, SP

  2.39%

• Sorbitol

  3.59%

• Vegetable oil

  9.57%

• Flavor

  0.005%