<Healthier
Unlike wheat flour, rice flour resists oil absorption with remarkable efficiency while still maintaining the crispy, golden perfection we all crave.
Unlike wheat flour, rice flour resists oil absorption with remarkable efficiency while still maintaining the crispy, golden perfection we all crave. The science behind this magic lies in the amylose-amylopectin ratio of rice starch. An increased amylose content reduces oil uptake, creating a protective shield around the food during frying. The result? A lighter, crunchier texture that tantalizes the taste buds.
Crispy, Crunchy, and Healthier
We've harnessed the power of rice flour and enhanced it with phosphorylated starch and gelatinization. These additives transform rice flour into the ultimate oil-reducing champion. Our modified rice flour batters boast a whopping 62% reduction in percent batter oil uptake compared to wheat flour, while the total oil uptake for the entire coated drumstick is reduced by up to 59%.
It's not just about the numbers; it's about the experience. Rice flour creates a uniform coating that not only reduces oil absorption but also elevates the overall frying performance. So why settle for heavy and greasy when you can savor the light, crispy, and healthier goodness of rice flour?
