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Dal Bhajja (Fried Pulses) Bangladeshi 30g
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SKU: 35DBB
Pack Size: 24
SKU: 35DBB
| Each | Box | |
|---|---|---|
| RRP | £0.37 | £9.00 |
| Delivery | £0.32 | £7.58 |
| Collection | £0.30 | £7.20 |
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Dal Bhajja (Fried Pulses) Bangladeshi 30g
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Dal Bhajja (Fried Pulses) Bangladeshi 30g
| Property | Value |
|---|---|
| Description | Dal Bhajja (Fried Pulses) Bangladeshi 30g |
| Kcal | 81kcal |
| Kj | 81kj |
| Fat (g) | 0.4g |
| Of which saturates (g) | 0.1g |
| Carbohydrate (g) | 14g |
| Of which sugars (g) | 4.0g |
| Salt (g) | 5mg |
| Protein (g) | 6g |
| Fibre (g) | 5g |
| Property | Value |
|---|---|
| packsize value | 24 |
| Brand Name | n/a |
| Ingredients | n/a |
| Country of Origin | |
| Storage | different varieties of pulses can be fried in oil to manufacture a range of alternative snack products. it is essential that manufacturers not only have the right equipment to do this properly and safely, but also the technical know-how to produce the highest quality product with that equipment. the processes and supporting technology involved in frying pulses is also critical, whether you’re producing fried peas, fried chickpeas, or fried lentils. |
| Cooking Guidelines | once the peas have been soaked, they must be fried to reduce the moisture content below 2.5 %. a fryer designed specifically for frying green peas is preferred. ideally it should include a single frying pan that holds oil and controls the temperature profile of the oil throughout the fryer. the flexibility to vary the temperature of the frying oil can help improve the product quality of the peas. the quality tends to be better when employing a frying system that uses a lower temperature at the start of the frying process and a higher temperature near the end. peas are sensitive to high temperatures. using a fryer that can control the temperature profile is, therefore, crucial to maximizing quality. toward that end, considerable attention is paid to the rate at which the fryer temperature increases as this is necessary to ensure that the final moisture content is acceptable. a temperature increase that is too slow will result in a final moisture content that is too high. this temperature profile produces no surface blistering and less expansion of the pea skin. peas placed directly into oil at 356 degrees f (180 degrees c) experience surface blistering and greater expansion of the skin surrounding the peas. submerging the peas at too high a temperature in the critical early part of the process causes the skin to be dislodged and the cotyledon to be expelled into the oil. too low a temperature will lower the output, lengthen the fry time, and increase the oil absorption. the best products are those produced via a frying system that is able to leverage both quality and throughput. the sodium bicarbonate serves several critical function during frying. these include softening the texture and production of carbon dioxide that occurs at temperatures over 248 degrees f (120 degrees c). when the peas are fried, lighter texture and better mouthfeel are produced |
| Usage Statements | store in cool dry temperatures |
| Allergen Advice | n/a |
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