line decor
  
line decor
  
 
 
 
Lait de Coco

 

 Tempura flour batter mix:

 

Tempura Flour is a batter mix  flour used for coating meat, chicken, vegetables, fruits, fish, squid etc. by dipping the food parts in mix  to get a coating as per instruction and fry in high temperature oil. Very popularin the Japanese and Korean kitchen, but has to be tracked back to the Portuguese missionaries that reached Japan in the 16th century

 

Tempura Flour is mixed from many kinds and ratios of flour and starch up to each manufacturer's formular. Some Tempura Flours will be mixed with some kinds of seasoning like pepper, garlic, spices to have special taste. Thai Tempura Flour are normally a mix of several flours, like wheat, rice, tapioca starch with some salt, baking powders (E 450, Sodium bicarbonate E500) and pepper. Sometimes also some MSG as taste enhancer.

Mix with very cold water to make your batter. Some even use soda water, beer or a sparkling wine like Italian Spumante or German Schaumwein as the gas ( CO2) in it works as rising agent too, same as additive E 500.

Keep the batter very cold by keeping the pan of batter sitting on ice.

 

Preparation of Tempura

To achieve consistency the tempura batter is made up in small batches immediately before it's used, and each batch is thrown away when it starts to settle. The fruit, vegetables, meat, poultry, meat or seafood parts are cut, washed, dried, and dipped in the very cold batter to give them a thin, almost transparent coating. After this they're dropped one at a time into the hot oil (for instance a combination of vegetable and sesame oil), which must be constantly kept at exactly the right temperature.

The trick lies in the stirring of the batter and the temperature at which the batter dipped vegetables or seafood are fried. Make sure that the batter is not stirred too much and that the batter is thin, lumpy and full of air bubbles. You can achieve this by mixing the batter swiftly. When frying the tempura use high quality sesame oil and ensure that you fry for the right amount of time at 180 C. The final tempura should be crisp and golden brown.

The final product is perfect tempura -- crisp, golden brown, hot, and delicious.

A few tempura restaurants offer variations on the basic recipe, adding extra ingredients to the batter to change the texture or flavor. One variation is to add chopped noodles to the batter for a rougher and crisper coating.

Eating Tempura

The first rule of eating tempura is to get it while it's hot. Make every effort to eat your tempura as hot as possible. When you use the dipping sauce, always dip the tempura quickly and avoid lengthy soaking. Add a small amount of grated radish to the sauce , which can be mixed in. Some tempura fans just add a bit of salt or lemon for seasoning.

Tempura coated foods can be used as appetizersor as a side-dish served before, with or after the main course.

Most popular seafood tempuras are made from prawns, squid, shrimp, scallops, and other kinds of fish.

The vegetable tempura are made from eggplant, lotus root, green pepper, sweet potato, squash, shiitake mushroom, onion, shiso (perilla) leaf, and even carrot. 

You can experiment with the vegetables and seafood available to you.

 

  

 

  

SPECIFICATION OF TEMPURA FLOUR

 

Product Name                         

TEMPURA FLOUR

Physical & Chemical Property :

Appearance

Color

Moisture

Ph

Crude Protein

Ash

So2

 

Microbiological Property :

Total Plate Count

Escherichia Coli

Coliform

 

Powder

Creamy White

13% max.

5 - 7

5 - 6%

1.00 % max.

10 ppm. Max.

 

 

10.000 / gm. Max.

10 / gm. Max.

10 / gm. Max.

 

 TEMPURA FLOUR   Ingredient list :

 

Wheat Four                                               75  %

Rice Flour                                                 11  %

Corn Starch                                                9 %

Baking Powder   E 450, E 500                3 %

Salt                                                                1 %

Pepper                                                         1 %

 

Nutrition Facts

Serving Size (100g.)

Serving Per Container about 100

Amount Per Serving

Calories 250              Calories from Fat 0

                                             % Daily Value*

Total Fat 0 g                                           0%

    Saturated Fat 0 g                              0%

Cholesterol 0 mg                                  0%

Sodium 0 mg                                         0%

Total Carbohydrate  26g                    9%

Protein 2 g

Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on calories needs.

   

Product

Packing

Dimension (cm)

Max Load 20ft.
(Mix Container)

Tempura Batter Mix Flour

1kg x 10 bags

21cmx38cmx21cm

1,670 cartons

Tempura Batter Mix Flour

500g x 20 bags

22cmx40cmx22cm

1,446 cartons

Tempura Batter Mix Flour

80g x 144 bags

32cmx48cmx23.5cm

775 cartons

Tempura Batter Mix Flour

227g x 36 boxes

38cmx44cmx18cm

930 cartons

 

 

 

 

Tempura Batter Mix Flour (without spice)

1kg x 10 bags

21cmx38cmx21cm

1,670 cartons

Tempura Batter Mix Flour (without spice)

500g x 20 bags

22cmx40cmx22cm

1,446 cartons

 

 

 

 

Fruit & Vegetable Batter Mix Flour

1kg x 10 bags

23.5cmx40cmx19cm

1,567 cartons

Fruit & Vegetable Batter Mix Flour

500g x 20 bags

27cmx38cmx22cm

1,240 cartons

Fruit & Vegetable Batter Mix Flour

227g x 36 boxes

38cmx44cmx18cm

930 cartons

 

  For more pictures to generate ideas where-and-how-to-use +  links to recipe websites: recipe ideas for tempura flour / batter mix

 

  

 

 


 

.