Product Introduction
Lion Brand Evolution,
Becoming Tastier and Easier to Use
Katsuichi Series
Next-Generation Oven-Baked Breadcrumbs
beyond all Experience
Product Information
- Feature
-
- Unique "jagged" flakes......Like blooming flowers
- Flavor stimulates appetite......Using oven-baked method
- Crispy texture......Selected ingredients
- Looks bigger......High-grade appearance
- Assuring and safe......Produced in a clean room
Leo Flour
Pregelatinized wheat flour
Product Information
- Properties
- Odorless, tasteless, fine powder with high degree of pregelatinization
- Characteristics
- Excellent water absorption and retention, allowing it to be worked and molded more efficiently.
Pregelatinized wheat flour processed by special technique. It gelatinizes at normal temperatures and becomes viscous. - Usage
- To improve texture, prevent syneresis, regulate moisture in general, etc.
- Raw material
- Wheat flour
- Packaging
- 15-kg kraft paper bag
- Quality guarantee period
- 180 days
Examples of usage
| Menu | Effect | Quantity |
|---|---|---|
| Noodles | To improve texture / increase chewiness | 2-5% |
| Spring rolls / shumai (steamed dumplings) | To inhibit dripping / improve texture | 2-5% |
| Gyoza (dumplings) skin | To improve texture / increase chewiness | 2-5% |
| Dorayaki / Japanese & Western pastries | To retain moist texture of skins / shells | 2-5% |
| Fishery paste products | To improve texture | 2-5% |
| Batter | To stabilize viscosity / improve texture, etc | 5% - |
| Dusting powder | To control dripping/improving workability, etc | 5% - |
Leo Powder R
Quality Enhancer
Product Information
- Properties
- Odorless, tasteless, fine powder with a high degree of pregelatinization
- Characteristics
- Excellent water absorption and retention, allowing it to be worked and molded more efficiently.
- Usage
- To improve texture, prevent syneresis, regulate moisture in general, etc.
- Raw material
- Wheat flour, edible vegetable fat or oil, emulsifier
- Packaging
- 15-kg kraft paper bag
- Quality guarantee period
- 180 days
Examples of usage
| Menu | Effect | Quantity |
|---|---|---|
| Croquettes | Regulating moisture of ingredients and more. | 2-4% |
| Menchikatsu (minced meat cakes) | Regulating density of ingredients and more | 2-5% |
| Potato salad | Preventing syneresis during distribution | |
| Spring rolls / shumai (steamed dumplings) | To inhibit dripping / improve texture. | 2-5% (as substitute for vegetable protein and starch, or for use together) |
| Dorayaki / Japanese & Western pastries | To retain moist texture of skins / shells | |
| Fishery paste products | To improve texture | Possible substitute for vegetable protein |
Others
- Breadcrumbs
- Oven-baked (Soft breadcrumbs, dry breadcrumbs, semi-dry breadcrumbs, breadcrumbs of different granularity)
- Ohmic-heated (Fresh breadcrumbs, dry breadcrumbs, semi-dry breadcrumbs, breadcrumbs of different granularity)
- Mix of oven-baked and ohmic-heated breadcrumbs
- Quality enhancer (Leo Powder, U Powder)
- Seasoning (Leo Mix)
Custom-Made Products
- Wheat flour(for Nisshin Flour Milling Inc., Nippon Flour Mills Co., Ltd., Nitto Fuji Flour Milling Co., Ltd., others)
- Mixes(for Nisshin Foods Inc., Nitto Fuji Flour Milling Co., Ltd., others)
- Mashed potatoes, starch, additives, oil and fats, frozen foods, etc.