Rice Cracker

These Thai-inspired ready-to-fry rice crackers contain U.S. whey permeate for a lower in sodium indulgence. Light and crispy, they make a satisfying treat for the young and young at heart.

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Nutrition Content

Per 100g (Control): Energy 511.7kcal; Protein 4.2g; Total Fat 25.0g; Saturated Fat 3.5g; Trans fat 0g; Cholesterol 0mg; Total Carbohydrate 67.5g; Sugar 1.2g; Dietary Fibre 0g; Sodium 1503mg

Per 100g (Permeate): Energy 510.7kcal; Protein 4.4g; Total Fat 23.5g; Saturated Fat 3.3g; Trans fat 0g; Cholesterol 0mg; Total Carbohydrate 71g; Sugar 2.1g; Dietary Fibre 0g; Sodium 1206mg

INGREDIENTS

RICE CRACKER

 

U.S. Whey Permeate
Glutinous Rice Flour
Rice Flour
Hot water, 90 to 100°C
Salt
Monosodium Glutamate (MSG)
Sugar
Total

Control

–
136.2g
135.2g
210.1g
12.5g
2.9g
4.2
500g

Permeate

3.1g
135.2g
135.2g
210.1g
9.4g
2.9g
4.2
500g

PREPARATION

Preparation of Ready-To-Fry Rice Cracker

  1. Add all the dry ingredients in mixing bowl.
  2. Add hot water into dry ingredients while mixing at medium speed until a dough is formed.
  3. Roll the dough to 0.15 to 0.17 mm.
  4. Steam the sheeted dough at 90°C for 15 minutes.
  5. Cool the dough and place in the chiller for at least 2 hours to set.
  6. Remove from chiller and cut dough to desired shape.
  7. Dry the dough pieces in a dehydrator at 60°C for 3.5 hours until the moisture content reaches 8.5 to 9.0%.
  8. Pack the ready-to-fry rice cracker and store at ambient conditions. 

Frying Instruction

  1. Fry the rice crackers in oil at 180°C for 12 to 15 seconds.

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