Go to product information
1 of 1

Flour for Tempura - Fuganeseifun - 500g

Marque : Fuganeseifun


Usual price 6.35 €
Promotional price 6.35 € Usual price
Unit price 12.70 €  by  kg
On sale Exhausted
Taxes included. Shipping costs calculated at the payment stage.

Japanese tempura flour used to make the light and crisp dough of fried foods. It is made from a mixture of wheat flour, potato starch and other ingredients, which are carefully selected to give a light and crunchy texture to the dough. Tempura flour can be used to prepare a wide variety of fried foods, such as vegetables, seafood and meat.
Show all details
  • Our tips
  • Composition
  • Conservation
  • Nutritional values
  • Manual

Put the flour for a few hours to the refrigerator before using it to prevent the frying dough from becoming sticky. Sift the good to obtain a homogeneous and uniform mixture. --- Do not add too many ingredients at a time so as not to lower the temperature of the oil.

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

Keep out of light, in a dry and temperate place.

per 100g Energy: 345kcal Proteins: 6.3g Lipids: 1.2g Carbohydrates: 77.5g Salt: 0g

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

Customer Reviews

Based on 1 review
Tatsuya Kondo
Very good flour quality

I was able to manage to cook the tempura using this mixing flour. Very crisp!