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Marutomo Tempura bits, 80g

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Marutomo Tempura bits, 80g

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Best Brand from Japan & Korea Best Brand from Japan & Korea
what makes Marutomo Tempura bits, 80g different

It is a flaky scalp of size. The color is white, plump texture. I use canola oil with zero cholesterol. Please mix it as it is as ingredients of Okonomiyaki and Takoyaki. Please sprinkle as udon, soba, miso soup, toppings of yakisoba as it is.

Allergic Information: Wheat

Ingredients

Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible

Nutrition per 100 grams
Energy 59kcal
Fat
- of which saturated
4.1g
Corbohydrate
- of which sugar
4.8g
Protein 0.7g
Natrium (Salt) 26mg
Important Information

Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

Ingredients

Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible

Nutrition per 100 grams
Energy 59kcal
Fat
- of which saturated
4.1g
Corbohydrate
- of which sugar
4.8g
Protein 0.7g
Natrium (Salt) 26mg
Important Information

Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

2 36€
FREE Standard Delivery within Germany except islands on orders over 60€. Details
80g = 2,36 €
inc. tax plus shipping costs
Out of stock

We ship to europe! Please check your delivery country.

Marutomo Tempura bits, 80g
Marutomo Tempura bits, 80g
Best Brand from Japan & Korea Best Brand from Japan & Korea
Flour and Panko in Korea und Japan

Wheat flour can be made by grinding wheat, strong flour with a high gluten content is used for bread, macaroni, etc.

Flaky flour is suitable for sweets, tempura flour and the like. The majority of Japanese wheat is occupied by medium-strength wheat flour, and the amount of protein is medium, which is raw material for noodles. Bread crumbs are breads made into powder by drying, which is light and crispy finished. It is used for fried food such as fry, ground meat such as hamburger steak, gratin and so on.

Look for flour and breadcrumbs that you can enjoy Japanese and Korean cuisine loved worldwide at NikanKitchen!

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