IN MOCHI, TEXTURE, FILLING AND SHAPE MUST BE PROTECTED AS ONE.
Mochi lines are engineered around the moisture and structural behavior of rice dough. ENDOTEK plans food machinery and process parameters together to protect shape, filling, and portability. and structural behavior that differ from conventional dough. Process parameters must be established early to prevent filling leakage, preserve the exterior shape and maintain product portability.
ENDOTEK evaluates dough and filling systems, forming methods and cooling requirements together for each Mochi format.
Choose Your Mochi Products
Evaluate different product and filling options together with your production objective, target texture and shelf-life expectations.
Dough Texture
FILLING FLOW
The relationship among rice flour content, moisture and cooking or forming.
Filling distribution during forming and ways to minimize product loss.
Cooling
DUST & SURFACE
Surface management to reduce sticking and support product handling.
Controlled cooling and storage to preserve the product structure.