|
Product name |
Glutinous Rice Cake |
|
Ingredients |
Fresh eggs (≥43%), white sugar, vegetable oil, wheat flour, glutinous rice flour (≥7%), sorbitol syrup, glycerol, mono- and diglycerides of fatty acids, Span 60, sucrose fatty acid esters, polyglycerol fatty acid esters, hydroxypropyl distarch phosphate, xanthan gum, disodium pyrophosphate, sodium bicarbonate, sodium stearoyl lactylate, fructose syrup, edible salt, calcium dihydrogen phosphate, calcium carbonate, citric acid, calcium propionate, sorbic acid, food flavouring. |
|
Allergen reminder |
Ingredients include wheat and wheat products, eggs and egg products, milk and milk products. |
|
Eating method |
Open the bag and eat immediately |
|
Shelf life |
3 months |
|
Place of origin |
Huixian City, Henan Province, China |
|
Chinese standard |
GB/T 20977 |
|
Storage conditions |
Please store in a cool and dry place |
Nutrition Facts
|
ITEM |
Per100g |
Nutrient reference values% |
|
|
Energy |
1579 |
kj |
19% |
|
Protein |
7.7 |
g |
13% |
|
Fat |
18.7 |
g |
31% |
|
Saturated fat |
4.0 |
g |
20% |
|
Trans fatty acids |
0 |
||
|
Carbohydrates |
44.5 |
g |
15% |
|
Sugar |
21.3 |
g |
|
|
Sodium |
313 |
mg |
16% |
What Are The Characteristics Of Glutinous Rice Cakes?
Glutinous rice cakes are pastries primarily made from glutinous rice flour.
1.Texture characteristics
Crisp exterior, chewy interior: Most glutinous rice cakes develop a crispy crust after baking, while retaining a soft, sticky and delicate texture within.
Chewy and resilient: The inclusion of glutinous rice flour imparts a distinctive elasticity and springiness, offering a noticeable stretch when bitten into.
2.Flavour Profile
Rich egg aroma: Generous use of eggs enhances the eggy flavour, with typically lower sweetness levels, making it suitable for those who prefer less cloying desserts.
Prominent rice fragrance: The natural aroma of glutinous rice flour forms the core flavour profile.
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