Mochi
Mochi Film
KREATION®310 can improve the elasticity and strength of dough texture, enhance freeze-thaw stability, and extend your mochi’s shelf life. Along with KREATION®OP – a dusting powder, it ensures reduction of stickiness and tooth packing.
Crystal Mochi
Elevate your crystal mochi with a unique texture by using our solution KREATION®420 and KREATION®440 the starches that are formulated to give a glossy appearance, soft and chewy texture while also providing excellent freeze-thaw stability.
Daifuku Mochi
Create this popular dessert with a chewy and glutinous texture with KREATION®D8 – the modified tapioca starch and PREMIO G9 – the waxy rice flour as dough improver that provide the right softness and elasticity to the mochi as well as excellent freeze-thaw stability.
Instant Mochi
Your instant mochi can be easily prepared in cold water by combining GENIGEL®48 and D-PERSE®2 together. GENIGEL®48, our pregelatinized starch, helps improve the binding ability, patterned shapes, and softness while D-PERSE®2, our maltodextrin, functions as an excellent bulking agent to increase dough density.
Both solutions also provide freeze & thaw stability which is suitable for instant processing.
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