Product Description:

Japanese Tempura Flour is a high-quality wheat flour with a fine grade that is mild in taste. Storage condition should be kept in a cool and dry place. It is made from two basic ingredients: wheat flour and salt. This flour is ideal for tempura shrimp or any other type of tempura fried powder. It is also perfect for making tempura batter mix or tempura fry flour powder. With this flour, you can create a delicious and crunchy tempura dish that is sure to be a hit with your family and friends.

Features:

• Product Name: Tempura Flour
• Country of Origin: China
• Allergen Information: Contains Wheat
• Shelf Life: 18 Months
• Package Type: Bag
• Applications: Tempura Crispy Fried Chicken, Tempura Powder Sushi Dish, Japanese style Crispy Fried Chicken Powder

Technical Parameters:

Applications:

Japanese Tempura Flour, model number TFL, is made from wheat and is packaged in a bag. This flour has a mild taste and is perfect for making tempura crispy fried chicken and for coating with tempura powder. This flour can provide you with a delicious and crispy fried dish. It can also be used to make tempura powder. This flour is allergen-free and should be stored in a cool and dry place. It is from China and comes in a 1kg bag. Japanese Tempura Flour is an excellent choice for making tempura dishes.

Customization:

• Brand Name: no
• Model Number: TFL
• Place of Origin: China
• Product Name: Japanese style Crispy Fried Chicken Powder, Tempura Crispy Fried Chicken, Japanese style Tempura Flour
• Flour Type: Wheat Flour
• Country of Origin: China
• Ingredients: Wheat Flour, Salt
• Package Type: Bag

Packing and Shipping:

Packaging and Shipping Japanese Tempura Flour:
The Japanese Tempura Flour is shipped in a sealed plastic bag and sealed in a cardboard box for safe shipping and storage. The box is labeled with the product name, net weight, and other relevant information. The box is then placed in a larger box with additional cushioning materials to ensure it arrives in the same condition it was shipped in.

FAQ: