FLOUR FOR JAPANESE “TEMPURA” BATTER

Tempurako

Japanese-style flour made in Italy. Ideal for making batter for “Tempura.” It allows for a dry and crispy fried food.

You manage to get a fried food that is not only crispy but also light and very digestible. Therefore, it is recommended to mix with very cold water, and keep the batter refrigerated until it is used Important not to over-mix the flour with water, also leaving some lumps. Otherwise you overwork the gluten, which activates and prevents the tempura from having its main characteristics.

INGREDIENTS

Quality and gluten-free raw materials
  • Flour
    wheat
  • Cornstarch
  • Cornmeal
  • Raising agents: bicarbonate ,sodium acid, sodium pyrophosphate;
  • Halls

May contain traces of soy.

NUTRITIONAL VALUES per 100 ml
Energy 1443KJ – 340Kcal
Fats 1.0g
of which saturated fatty acids 0.1g
Carbohydrates 72.3g
of which sugars 1.6g
Protein 9.3g
Halls 4.5g
Nutritional Values per 100 ml
Energy 557KJ

133Kcal
Fats 0g
of which fats

saturated acids

 0g
Carbohydrates 30g
of which sugars 26.7g
Protein 3.3g
Halls 1.2g

Japanese style

Original Recipe

Made in Italy