Catelog

Cake

Steamed Rice Cake

Features

Steamed rice cake is a cake product made primarily with rice flour as a substitute for wheat flour, using a steam cooking process with indirect water vapor. The product features a white appearance, a sponge-like texture, and a mellow rice aroma. It offers a soft, delicate, mois mouthfeel. Flavors available include coconut and original.
Our product solution ensures a shelf life of 30–45 days at room temperature when properly sealed.

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Recommended Formula
Recommend product & TDS

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

17.10%
Cake pre-mix powder，SRB-P0025-1

8.18%
Baking powder

0.49%
Sugar

15.88%
Trehalose

6.11%
Salt

0.24%
Citric acid

0.10%
Emusifier stabilizer blends,SP

2.44%
Sorbitol syrup

3.66%
egg white

34.19%
Vegetable oil

9.16%
Coconut cream,SR-BM 30

2.44%

Recommend product & TDS

1. The compound cake emulsifier is composed of mono- and diglycerides of fatty acids, sorbitol syrup, propylene glycol, sugar esters of fatty acids, sorbitan monostearate, water, and other components. It effectively enhances the whippability of the cake batter.
2. The cake premix is made from glutinous rice flour, hydroxypropyl distarch phosphate, acetylated distarch phosphate, coconut milk powder, konjac powder, xanthan gum, and sodium carboxymethyl cellulose. This blend significantly improves the cake's texture and mouthfeel.

Features

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