Trehalose sugar Treha - 500g at 20kg

Example of recipe for a mocchi (Daifuku):

For the mocchi envelope 500 g shiratma rice flour or sticky rice flour 100 g of Trehalose Treha 417 g of water Mix the shiratama rice flour and the treha, then add Gradually the water by mixing until a flexible and elastic paste. Black Sesame Forage 120 g Black Sesame Pulp 90 g Granulated Sugar 25 g of Treha 100g White Bean Flour 210 g Water at 45 ° C Mix all the ingredients of the garnish and divide it into Balls of 5 g. Wrap each trim in 8 to 9.5 g of dough and cook in boiling water for 4 minutes. Serve hot or cold in the syrup of your choice. Treha effect: softens the texture of the dumplings, gives them a nice pleasant, prevents them from being too sugars and preserves their quality after freezing. Some tips for your pastries: Ganache: Replace 20 to 50% of Treha sugar to improve texture and flavor, facilitate work and manipulation and improve cake paste conservation: replace 15 to 20% of sugar by Treha to improve the Stability and mellow (moisture) of pastry cream paste: replace 40% of total sugar to control water separation if the cream is intended for frozen, and to reduce the sweet taste while improving dry meringue flavor: replace 83 90% of Treha sugar to improve the texture, withstand acidity, control moisture and reduce the sweet guimauve: replace 20% of the sugar by Treha and 20% with glucose (DE40-45) to increase texture, stabilize the shape (neither decrease or shrinkage) to reduce the sweet taste and to promote water retention thus reducing blowing drying: replace 30 to 40% of Treha sugar for meringue to improve stability and reduce the sweet taste for Cheese Cake: Replace 20 to 40% of Treha sugar: creates a smooth texture, control softness and allows cheese flavor to come out for macaroons hulls: replace 0.5 to 3.0% of sugar by Treha. This creates a light and crispy texture, cooked evenly and makes it possible to obtain the ideal texture for a macaron the trehalose is a stable glucid compared to sugar. It breaks down less by heat or pH. It is less sensitive to the maillatage reaction and is caramelized less. This allows you to keep the color of food. Treha® is starch sugar like glucose. The raw material is corn starch and tapioca. Using the enzymatic reaction, we produced white crystalline sugar.