Trisol is a soluble fiber derived from wheat dextrin, has neutral taste and flavor. Used especially for the preparation of super light aerated batter mix for frying and get a 'Crispier & less greasy, non-oily texture'.
Also keeps the texture of fried foods crunchy for an extended time and prevents oil absorption. It is also perfect as a substitute for sugar in the preparation of dough for biscuits or cakes.
Usage: 30% Trisol to 70% flour
(Mix 300gm Trisol to 1kg flour, sieve, make batter with sparkling water, coat the product and fry at 190ºC).
