Monaka Shell
With craftsmanship, dough made through a delicate aging process according to the temperature and humidity of the day is baked at high temperatures in a sophisticated mold.
[Monakakkakji] is an ingredient that can be commercialized with various ingredients, and whatever you put in it with subtle sweetness and savory taste, it enhances the original taste more luxuriously.
-Original design mold frame can be produced (SNS promotion effect with detailed visual expression)
-Color-designated production is possible
-Expiration date 1 year
-Sticky rice 100% gluten-free
-It can be used for ice cream, caramel, canape, red bean paste, etc
Product Description
With craftsmanship, dough made through a delicate aging process according to the temperature and humidity of the day is baked at high temperatures in a sophisticated mold.
[Monakakkakji] is an ingredient that can be commercialized with various ingredients, and whatever you put in it with subtle sweetness and savory taste, it enhances the original taste more luxuriously.
-Original design mold frame can be produced (SNS promotion effect with detailed visual expression)
-Color-designated production is possible
-Expiration date 1 year
-Sticky rice 100% gluten-free
-It can be used for ice cream, caramel, canape, red bean paste, etc
It is up to man to complete the flavor.
The life of a monaka pod is flavor.
The savory flavor of baked glutinous rice, which occurs the moment you take a bite, can only be obtained by cutting the rice cake and baking it one by one by hand.
If you add flour, gluten, starch, starch, starch, etc. and bake them in liquid dough, automation can produce many times faster and produce 80% of the flavor, but we risk inefficiency for the remaining 20%.
It takes a long time of skill to produce a savory and crispy texture.
There are few companies overseas that can control the purchase, storage, milling, steamed, dough, cutting, and baking of glutinous rice.
It is also sold for retail use, so please feel the savory flavor that goes well with the ingredients.
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