date:Aug 25, 2012
The innovation, Eliane Gel 100, tackles problems such as dumpling wrappers cracking and dumpling filler injectors becoming blocked during automated production, Netherlands-based Avebe claims.
For a long time, frozen dumpling manufacturers have been looking for an ingredient that forms a semi-solid gel, carries taste well and contributes to the filling consistency and becomes liquid upon cooking,the company said in a statement.
Eliane Gel 100s medium viscosity gives the filling consistency so