คงความนุ่มของโมจิ & บัวลอย แม้ผ่านการแช่แข็ง

🍡 Keep Your Mochi & Glutinous Desserts Soft, Even After Freezing

Ever noticed that frozen mochi or glutinous desserts become:

• Soft on the outside but hard in the center
• Sticky or uneven in texture
• Lacking the melt-in-your-mouth softness of freshly made treats

This happens due to starch retrogradation:
After heating and cooling, starch molecules realign and release water, making the texture firmer and less tender.

Auromex Food provides solutions to keep your desserts soft
✅ Retains moisture in the dough
✅ Slows down retrogradation
✅ Maintains softness and elasticity like freshly made
✅ Reduces hard, dry, or crumbly textures

Whether it’s mochi, glutinous rice balls, or other dough-based desserts, we help develop recipes that stay soft, delicious, and consistent every time.

📩 Interested in recipe development or consultation? Contact us!