PROTEMPURA FEATURES
Protem is a product that is designed to improve fried foods that are battered in mixes such as tempura, orly, fritters,…By adding Trisol (a wheat fiber that is used as a complement to flour or as a partial substitute for sugar), the Protempura flour mixture offers much crispier results, also affecting the lightness of the product (due to its lower oil absorption).
Applications
Partial or total replacement of the dry ingredients in formulas for tempura, orly, beignets, etc. to improve the product.
Also useful in fried pastries (churros, doghnuts, fritters,…) to prevent excessive oil absorption.
Curiosities
Frying is one of the techniques that is present in all types of cuisines, from Asian to European through Africa and America. Although in the last century frying has been associated with fast food and bad eating habits, a well-executed fry is no less healthy than other cooking techniques. What is clear is that humans love fried food, and this is due to two aspects: the crispy texture and the temperature.
Due to the rise of fried food, snacks and fast food, there are numerous studies on the influence of the ear on tasting, which directly relate the pleasurable sensation of eating something fried to the crunchy sound that this food makes produces when biting on it.
Dosage
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