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Solve Your Problems with Treha! |
Milk problems
・Milk smells when heated
・Milk flavor is produced with difficulty when heated
・Cream dries out or turns yellow
Egg problems
・Meringues fall apart
・Eggs smell when heated
・Holes appear and finished products are not smooth
Oil problems
・When some time has passed after oil has been heated, a questionable odor is produced
・A distinctive smell occurs with cocoa and chocolate
・Oil seeps out making food sticky
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Do you ever feel during cooking “if only I could do such-and-such then I could make more delicious food…”?
That is just the time for Treha.
Treha is effective with various ingredients. |
Fish and meat
・Suppress dripping
・Suppress odors
・Preserve color
Vegetables and fruit
・Make it difficult for ingredients to fall apart
・Make it difficult for ingredients to discolor
・Be able to maintain the crisp sensation
Eggs and milk products
・Prepare food with the tenderness that people prefer
・Be able to maintain moisture
・Suppress damage caused by freezing
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Improve the quality of rice with Treha! |
If you use Treha
・Your just-cooked rice will be even more delicious?
・When you have ideas, the possibilities are endless
・Chilling and freezing are OK too!
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Improve the quality of noodles with Treha! |
The appropriate boiling times are different.
・Boiling times can be shortened.
・Treha suppresses the sogginess of noodles.
・Treha suppresses the roughening of noodle surfaces.
Noodles will be more tolerant of chilled storage.
・Treha suppresses the hardening of noodles.
・Noodles become easier to separate.
・Treha maintains the delicious flavor of noodles.
You can make delicious rice noodles.
・Noodles will become stronger.
・Changes over time will be suppressed.
・Drying will be suppressed.
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Use Treha for creams and glazes
The relationship between fats and carbohydrates is the main point! |
Make delicious butter cream with Treha
・Using Treha enables cream with good shape retention and melting in the mouth.
・Treha suppresses oil seepage even when you use fat with a low melting point.
・Treha increases heat resistance.
・Treha reduces calories.
・Treha reduces costs.
Make better glazes with Treha
・Treha improves stickiness.
・Treha enables the addition of acidity.
・Treha suppresses changes over time.
・Treha allows you to control melting in the mouth.
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Use Treha with Japanese confectionary
Use frozen and chilled transportation just as you like thanks to the 5 effects of Treha |
The 5 effects of Treha on Japanese confectionary
・Suppression of aging
・Tolerance of freezing
・Moisture retention
・Low sweetness
・Discoloration resistance
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