Dried rose petals to infuse 20g

Here rose petals are dried then pressed with more than 100 tons of pressure whith a flash-cooking of 180°C for 0.6 second. This
treatment helps breaking cells and revealing, once rehydrated (immediate effect), a violet-pink color and and fragrances of old
roses.

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NISST10

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7.65€ TTC

Applications :     

Perfect combination : 

These petals are ideal to perfume and color macarons, biscuits, ganaches, chocolates, butter, creams, sauces, bavarois, mousses,
cocktails, milk, marinade, stocks, and much more etc.


  • Ingredients : 100 % rose petals
  • Packaging : 20 g net sachet
  • Storage : Keep away from sunlight and humidity
  • Origin : Japan
  • Nutritional values : Per 100 g : energy 364 kcal (1547 kJ) ; fat 1,7 g, of which saturates 0,4 g ; carbohydrate 81 g, of which sugars 22 g ; protein 6,1 g ; salt 0,08 g.
It was created in 1970 to work in the metal industry!!
It was a specialist resin mould maker for the local automotive industry.
With time this activity ran down, to be replaced by the production of food containers allowing Seto Tekko to reposition its production for 70 % in the design of products for the food industry.
In the early 1990s, the Chairman of the time was intrigued by an article in the local press concerning an incident in a primary school: a young boy broke his leg playing football. It turned out that the child was suffering from calcium deficiency. Affected by the story, he offered the school canteen some small Yaki Iriko sardines, dried and pressed by his machines to resemble little biscuits. The children immediately adopted this new presentation and the savoury flavour of the food. The calcium rich product enabled the children to make up their everyday calcium deficiency.
This story radically changed the direction Seto Tekko took. Innovation and more precisely the development of ultra-fast, high-temperature, pressurised cooking preserving the raw material's vitamins became the priority.
The result of this new technology is the creation of the yakidashi stock range.
The ingredients are evenly cooked to the core, and then processed into thin layers.
Pressure increases the surface of the ingredients, destroys cells, and facilitates the extraction of umami.
Ultra-fast cooking removes the strong fish or seafood smell as well as their bitterness then condenses the flavours and aromas. The temperature reaches +200°C for one second, guaranteeing it is cooked to the core thus preserving its nutritional values.
Seto Tekko owns and has a patent for this ultra-fast cooking method.

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Dried rose petals to infuse 20g

Dried rose petals to infuse 20g

Here rose petals are dried then pressed with more than 100 tons of pressure whith a flash-cooking of 180°C for 0.6 second. This
treatment helps breaking cells and revealing, once rehydrated (immediate effect), a violet-pink color and and fragrances of old
roses.

Write your review