Flour for tempura ⋅ Fuganeseifun ⋅ 500g

Fugane Seifun is a Japanese mill specializing in the production of high-quality flours, particularly for making tempura. Located in Iwate Prefecture, in northern Japan, the company highlights its use of locally grown wheat to produce flours suited to the needs of professionals and enthusiasts of Japanese cuisine.

For a good tempura batter:
1. Gently beat an egg so that no foam forms (foam can cause burnt deposits).
2. Add 180 ml of cold water to prevent the sugars in the wheat flour from activating.
3. Add 100 g of sifted tempura flour, then mix.
For good frying:
1. The oil temperature should be between 170° and 180°.
2. Fry your tempura, taking care to avoid splashes.
3. Your tempura is ready when the bubbles forming on the surface become smaller.

Store away from light, heat, and moisture.

Wheat flour (Japanese wheat), starch, rice flour (Japan)

Wheat

per 100 g:
Energy: 345 kcal/1443 kJ
Protein: 6.3 g
Fat: 1.2 g
Of which saturated fatty acids: g
Carbohydrates: 77.5 g
Of which sugars: g
Salt: 0 g