English
Deutsch
日本語
-130g.png)
-multi-5.png)
Gishi Kinako Soy Bean Flour 120g
Gishi Kinako Soy Bean Flour 120g
what makes Gishi Kinako Soy Bean Flour 120g different
Genetically modified soybeans are not used. Kinako is a roasted soybean powder. At the stage of coarse crushing, the skin is removed and further crushed, but some skin does not get rid of it. I use it for confectionery ingredients of Japanese confectionery, put it on rice cakes and stir it. It is a nutritious food containing starch, protein, and fat. Protein of soybean is good quality but digestion is bad, it compensates for its drawbacks by processing, and it is said that digestion is good compared to cooked beans and boiled beans etc. as powder like kinako powder.
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 460kcal |
| Fat - of which saturated |
24.5g |
| Corbohydrate - of which sugar |
15.3g |
| Protein | 36.3g |
| Natrium (Salt) | 0g |
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 | 460kcal |
| Fat - of which saturated |
24.5g |
| Corbohydrate - of which sugar |
15.3g |
| Protein | 36.3g |
| Natrium (Salt) | 0g |
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.
Often bought together
-120g.png)
-75g.png)
Often bought together
You can still love this!
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!
More Flour and Panko!
