TREHA®︎ Usage History: Since 2019 Favorite TREHA®︎ Function: Maintains moisture Use TREHA®︎ for brining poultry
I think this is the most versatile and sensational food ingredient I have seen in the last 17 years. TREHA® is a moisture master. It retains water in oven applications and withstands dehydration in fried applications. It keeps food fresh. It plumps protein.
Franck Kestener-Chocolatier-Confiseur / Sarreguemines & Paris, France
TREHA®︎ Usage History: Since 2020 Favorite TREHA®︎ Function: Moisture retention capability, Subtle sweetness Use TREHA®︎ mainly for pâte de fruit and ganache. It also become a go-to for poaching fruits and freshly frosted cakes.
"I use TREHA® almost daily in various items. TREHA® effectively bridges various textures, creating a seamless bond. I am confident that TREHA® contributes to preserving the quality and widening the freshness window. This, in return, aids us in reducing waste and associated costs."
TREHA®︎ Usage History: 15+ years Favorite TREHA®︎ Function: Too many to select from Use TREHA®︎ as the basic ingredients along with salt and pepper
"Salt, pepper and TREHA®︎ --- these are and have been the basic ingredients for years. TREHA®︎ helps bring out the full flavors of ingredients and the taste of the entire dish becomes balanced and harmonious. I see myself as a heavy user of TREHA®︎.”
TREHA®︎ Usage History: 10 years Favorite TREHA®︎ Function: Inhibits starch retrogradation, inhibits discoloration, inhibits odor, reduces freeze-thaw damage, inhibits coagulation of proteins and suppresses protein denaturation Use TREHA®︎ for all my 'shari'
"Because I use TREHA®︎ for sushi vinegar of ‘Shari’, I use TREHA®︎ for all kinds of Sushi. I would say TREHA®︎ is used for more than 90% of dishes including nibbles since TREHA®︎ is a must item for seafood preparation."
TREHA®︎ Usage History: 15 years Favorite TREHA®︎ Function: Improved freeze-thaw stability, inhibition of off-notes from heated eggs and low sweetness Use TREHA®︎ for wide range of application
"I make use of many functions of TREHA®︎. I like TREHA®︎ because it definitely improves the flavor of sweets and moreover improving workability is the most important reason."
TREHA®︎ Usage History: 15 years Favorite TREHA®︎ Function: Moisture retention ability, inhibiting starch retrogradation and improving freeze-thaw stability Use TREHA®︎ mainly for bean paste. 90% of my products uses TREHA®︎
"Multifunctionality of TREHA®︎ is advantage for chefs. I can obtain many advantages from only one ingredient --- TREHA®︎"
TREHA®︎ Usage History: 7 years Favorite TREHA®︎ Function: Moisture retention ability Use TREHA®︎ for meat dishes such as Braised Pork Belly and spring roll fillings
"I use TREHA®︎ every day for any kind of dishes. The more I get to know about TREHA®︎, the more applications for my menu come up with my mind."
TREHA®︎ Usage History: 2 years Favorite TREHA®︎ function: Retains moisture and reduces freeze-thaw damage Use TREHA®︎ for fruits jam, fruit jellies (pâte de fruits), mousse, German buttercream (crème mousseline)
TREHA® maintains the quality of mousse and fruits jellies by reducing syneresis. I realize that TREHA® also improves freeze-thaw stability of my products. As a result, TREHA® improves shelf-life of my products.
TREHA®︎ Usage History: 11 years Favorite TREHA®︎ function: Retains moisture, low sweetness Use TREHA®︎ for wide range of applications.
"I have been utilizing the benefits of TREHA®︎ for shiny glaze. For me, TREHA®︎ is an indispensable ingredient to enhance the beauty of my cakes. I have used the advantages of TREHA®︎ not only for daily production, but also in pastry chef competitions."