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Factory Kuihs

Bringing Home Tastes To The Supermarkets

Make the skin chewy, thin, and bouncy without being a mushy mess – Ang Ku Kueh, Kueh Salat, Lapis Sagu

Keeping traditional alive in a large-scale factory is not so easy. Kuihs are usually made of glutinous rice mixed with high fat coconut milk, sugar and steamed.

The sticky dough is difficulty to knead, sticks to machines and it is challenging for factory technologists to achieve the home-made thin-skinned kuehs that everyone hankers for.

Making More Kuehs With Lesser Dough

With our quality emulsifier, a 1% dose will be sufficient to make 10-20% more kuehs!

Because your kuih dough instantly becomes easier to knead, while your dough strength increases making thinner skin possible.

Automatically, your production volume increases and you cost-efficiency improves.

Starch is protected from early retrogradation, allowing patterns from the mould stays clear and distinct for a longer time.

The prints on the ang ku kueh (download recipe here) and snow skin moon cake will stay clearer longer as the dough is able to retain their moisture and avoid sugar crystallization.

Not only that, customers will associate higher branding quality with the silky thin layered kuehs. For once, you can make lapis sagu kuehs that can be peeled layer by layer without tearing halfway.

Save on colours as less is needed to achieve a naturally vibrant kueh.

Frozen Kuehs Crack and Dry Up During Storage and Distribution

During distribution, frozen kuihs undergo several freeze-thaw cycles.  As proteins and sugars migrate under these temperature variances, moisture and smoothness of the kuih skins affected.

You may wonder why the frozen kuihs crack more easily or that the skin becomes gritty. This is all due to the changes of the starch and sugar structure when stored over longer periods.

Increase your kuihs freeze-thaw stability with high-quality emulsifier of Ryoto Sugar Esters.

Kueh skin has that perfect chewy, sticky pull and yet very soft. Even though it is mass produced in a factory, the salty bean filling stayed so smooth and fragrant, I would have thought this is made by grandma!

Making the fillings in Kuehs extra velvety smooth with beany fragrance

Kueh fillings are usually made of red beans, mung beans, lotus paste combinations with oil and sugar. When cooled, sugar crystallizes and oil separates, causing them to lose their aromatic fragrance.

Texture wise, the fillings become lumpy and gritty to the bite.

Adding in plant-based emulsifiers of Ryoto Sugar Esters during the cooking process will stabilize the emulsion, prevent the migration of sugars as well as oil separation.

Huat Kueh 发糕

Huat Kuih

These traditional steamed cakes can be soft and fluffy when the dough rise nicely.

As a factory, you just want the huat cakes to bloom and open like flowers in the oven.

Consistent “huat” shape with softer textures will bring regulars back for more.

Add just 1% of Ryoto Ester SP of flour weight to achieve a tall and prosperous HUAT Kueh!

Kueh Bahulu

Kuih Bahulu

Kuih bahulu is a festive favorite amongst Chinese and Malays. This baked biscuit cake can look easy but to achieve a crusted external and spongy, light soft centre will need some help from our baking aerator emulsifier gel.

Cake factories produce consistent large batches of Kuih Bahulus that stay crispy on the outside and fluffy on the inside.

Ryoto Sugar Esters saves your production time and keeps the fresh quality going for the festive bazaars.

Download Kuibahulu recipe here.

After adding just 1% of Ryoto Ester SP, my kuih bahulu colours are so evenly baked now! Usually all dry and hard, now customers say they are moist and soft! 

Chef Ayra, Singapore Baker

Thousand Layer Kek Lapis

How do you get a dense and moist layered cake, full of butter fragrance without it feeling too oily?

This is one cake that has often been termed as a Kueh. As a high fat cake, making it last for more than 3 days without the cake becoming oily has troubled bakers for years.

However, in Indonesia, kuih lapis bakers stumbled upon Ryoto Ester SP (halal-certified) since the ‘70s and found that their cakes can be kept fresh without preservatives for over a week.

Mention Ryoto Ester SP, most Indonesian baking experts, can go through the application dosing details with their eyes closed!

Preservative-free distribution?

You are not the only baker concerned about keeping your kuihs free of preservatives and nasty chemicals. Yet, you are not that ready to invest in costly high technology packaging equipment to boost the shelf-stability of your products.

Try adding in some plant-based, halal-certified emulsifier of Ryoto Ester SP to get the most buck out of your bakery business!

Whatsapp us for more ready information on how to get started!

Ryoto Sugar Esters

Sucrose Fatty Acid Esters by Mitsubishi Chemical Corporation

Ryoto Ester SP

Ready-To-Use Baking Aerator Gel

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