TRISOL 350g

Soluble fiber derived from wheat.
Mainly used to prepare batters for tempura and fried products, obtaining a crispy texture.

Origin:
Vegetable, wheat.

Properties:
Partial substitute of flour in some preparations.
Helps to create and maintain very crispy textures.

Mode of use:
Tempuras and batters:
65 g flour / 45 g Trisol / 2 g baking powder / 100 g water.
It can also be used in the preparation of biscuits or sponge cakes as a substitute for sugar.
40% Trisol - 60% flour.

Technical note:
Let rest the mixture for 1 hour for a perfect hydration for tempuras and batters.
When used for frying, replace 40% of wheat flour by Trisol.
Supports freezing.

Recommended dosage: 100 g to 400 g per L.