Rice Cracker

These Thai-inspired ready-to-fry rice crackers contain U.S. whey permeate for a lower in sodium indulgence. Light and crispy, they make a satisfying treat for the young and young at heart.

Nutrition Content

Per 100g(Control): Energy 511.7kcal; Protein 4.2g; Total Fat 25.0g; Saturated Fat 3.5g; Trans Fat 0g; Cholesterol 0mg; Total Carbohydrate 67.5g; Sugar 1.2g; Dietary Fibre 0g; Sodium 1503.0mg.

Per 100g(Permeate): Energy 510.7kcal; Protein 4.4g; Total Fat 23.5g; Saturated Fat 3.3g; Trans Fat 0g; Cholesterol 0mg; Total Carbohydrate 71.0g; Sugar 2.1g; Dietary Fibre 0g; Sodium 1206.0mg.

INGREDIENTS

Rice Cracker

Weight Percentage (%)

Per Serving (250ml)

U.S. Whey Permeate
Glutinous Rice Flour
Rice Flour
Hot water, 90 to 1000^oC
Salt
Monosodium Glutamate (MSG)
Sugar
Total

–
135.2g
135.2g
210.1g
12.5g
2.9g
4.2g
500g

3.1g
135.2g
135.2g
210.1g
9.4g
2.9g
4.2g
500g

PREPARATION

Preparation of Ready-To-Fry Rice Cracker

Add all the dry ingredients in mixing bowl.
Add hot water into dry ingredients while mixing at medium speed until a dough is formed.
Roll the dough to 0.15 to 0.17 mm.
Steam the sheeted dough at 90°C for 15 minutes.
Cool the dough and place in the chiller for at least 2 hours to set.
Remove from chiller and cut dough to desired shape.
Dry the dough pieces in a dehydrator at 60°C for 3.5 hours until the moisture content reaches 8.5 to 9.0%.
Pack the ready-to-fry rice cracker and store at ambient conditions.

Frying Instruction

1. Fry the rice crackers in oil at 180°C for 12 to 15 seconds.

Rice Cracker

Nutrition Content

Rice Cracker

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INGREDIENTS

Rice Cracker

PREPARATION

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