Vivid® Baking Powder For Mochi Bead

The major ingredients are modified starch, xanthan gum, emulsifiers and enzymicpreparations. It is easy and quick to handle. You just need to add water,sugar, low gluten flour, salad oil and eggs. Then well whip and squeeze thebatter into small piece and bake. There is no need for fermenting. the taste ischewy. You can make different shapes as you need or use other materials to gowith it such as sesame, cheese, red beans and bacon to make different Mochibread.

Application range: Mochi bread

Characteristics:
1. No need for adding yeast orswelling agent.
2. Easy to squeeze to form any shape.
3. Taste of Mochi bread is chewy.

Packing: 3kg*4bags/carton

Storage: store in dry and cool placewithout direct sunlight.

Shelflife: 18 months

*Mochi (餅) is a Japanese rice cakemade of glutinous rice (not to be confused with gluten) poundedinto paste and molded into the desired shape. In Japan it is traditionally madein a ceremony called mochitsuki.[1] While also eatenyear-round, mochi is a traditional food for the Japanese NewYear and is commonly sold and eaten during that time. Similar snacksare prominent in Hawaii,South Korea,Taiwan,China(where it is called 麻糬, Hokkien môa-chî or Mandarin máshu), Cambodia,the Philippines,Thailand,and Indonesia.

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