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Description
As the enzyme works to improve the convection of heat in a rice pot, the cooked rice becomes fluffy and grainy. It can be used not only for sushi Shari (Vinegared rice) but also for rice in general. It takes shorter with the usage of 1 to 2 tablespoons per 1kg of rice.
Allergens
This product is free from any allergens.
Storage Information
Store in a Cool, Dry place away from direct sunlight
Nutritional Information
Typical values per 100g: Energy: 1465kj / 350kcal, Fat: 0.1g, of which saturates: 0g, Carbohydrates: 91g, of which sugars: 47g, Protein: 0.3g, Salt: 3g
Ingredients
Glucose, Potato starch, Dextrin, Salt.
Item Code
F3256A