Commercial Chewy Mochi Dough Formulation: Glutinous Rice & Tapioca Starch Hybrid
Commercial recipe for freeze-thaw stable mochi dough using ARCO Sweet Tapioca Starch and glutinous rice flour. High-bounce QQ texture.
Food Processing & Confectionery
Eliminates the cold-hardening flaw of pure glutinous rice mochi. Incorporating ARCO Sweet Tapioca Flour prevents starch retrogradation, maintaining cloud-like chewiness inside frozen mochi ice cream or refrigerated pastries.
Prep Time
20 mins
Cook / Bake
15 mins
Yield / Batch
120 Commercial Daifuku / Mochi Balls (45g)
Baking Temp
212°F / 100°C
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)3.5 kg
- Sweet Glutinous Rice Flour (Mochiko)3.5 kg
- Granulated Cane Sugar2.2 kg
- Purified Filtered Water6.0 kg
- Refined Coconut Oil300 g
Production & Culinary Method
Slurry Dissolution
Whisk tapioca starch, rice flour, sugar, and water in a steam kettle until smooth.
Steam Cooking & Kneading
Cook on high steam for 14 minutes with continuous scraper agitation until dough turns translucent and highly elastic.
Cooling & Encrusting
Feed warm mochi dough through automated encrusting machine with ice cream, sweet bean paste, or custard filling.
ARCO FOOD LLC • 7420 TPC Blvd, Orlando, FL • (407) 450-5161 • info@arcofood.org