If you’re a serious baker, then you need to purchase a korean puffed rice cake maker. This machine can create an amazing variety of puffed rice cakes, from traditional Korean-style to more exotic styles.
It can be customized to your specific needs and can even pull the cakes out quickly and easily.
Regardless of your budget or the size of your kitchen, this machine will allow you to produce delicious rice cakes in a flash.
Natural rice
The quality of a Korean puffed rice cake is determined by the moisture content of the rice. Excessive strengthening or reducing of pressure will result in a watery surface or a small, yellowish-colored rice cake.
The rice cake mold is affected by residue left on it, and excessively pulling out the pressure adjustment handle may damage the machine. Here are some useful tips to ensure that your rice cake turns out perfectly every time.
Rice-cake machine is made from natural rice. Natural rice will fall on the die platen with quantitative rationing. The machine will automatically adjust the temperature and press the rice with lower die under high pressure.
The machine is designed with small gear motor, cam and crank lever, roller construction, and intelligent temperature controller. It can produce high-quality rice cakes repeatedly, and you will see profit within a month or two.
The machine is easy to operate, too, as it can be adjusted to a higher or lower temperature.
IR-microwave combination baking
This IR-microwave combination baking machine is used for creating puffed rice cakes. The machine consists of three main parts: the mold, upper and lower platens, and a ring. The rice is placed between the movable platens and heated.
When the upper platen is raised at the end of the heating process, the water vapor from the kernels of rice is released suddenly. The rice is then puffed due to moisture flash vaporization.
Rice cakes are a low-calorie snack that has grown in popularity. Traditional methods are time and capital-intensive. They also have a risk of breakage if the ingredients are not mixed properly.
Using an IR-microwave combination baking machine can help overcome these concerns. The technology has been developed by Korean manufacturers and will allow you to produce your own rice cakes in no time.
Adjusting pressure on the back of the machine
If you want to make different shapes of puffed rice cakes, you can use a Korean puffed-rice cake machine.
The rice cake machine has an adjustable pressure on the back and you can control the pressure by rotating the dials counterclockwise or clockwise.
The machine can produce a wide variety of shapes, from round to square, and can vary the size of the finished product.
In addition, it allows you to adjust the pressure on the back of the machine to control the size. You can also adjust the temperature by increasing or decreasing the pressure.
When using the machine, make sure to adjust the pressure on the back of the machine correctly. This helps the machine produce a crisp and soft rice cake.
However, if you are not aware of how to adjust the pressure, you might end up with a small rice cake with a yellowish appearance. Also, do not pull the handle too far out, as it could damage the device.
Effects of temperature on the quality of puffed rice cake
This fully automatic machine originated in Korea and has been used for more than 30 years.
It uses natural pure grain as the raw material, without adding any oil, sugar, or food additives.
The result is an outstanding rice cake with a crunchy texture, natural fragrance, and a low calorie content.
The machine is easy to use and possesses a high market potential. This article describes how it works and what you need to look for.
The effect of different heating and cooling conditions on the volume of rice cakes produced was evaluated by F. Hsieh et al.
A higher heating temperature and a longer tempering time lead to higher specific volumes and lower volume.
A higher baking temperature and a shorter heating time increased specific volumes, while the shortest cooking times resulted in darker cakes.
Both heat and moisture were associated with the color change.