Japanese Red Bean Sweets Rice Cake Machine

• Muti-fuctional Encrusting Machine is designed to encase a filling inside outer casing to produce product into balls, barsand cylindrical molding automatically.
• Bakery & Confecionery & Snack: 
  Moon Cake, Maamoul, Knoedel,Topfenknodel,Bread Stucks,Polvoron, Toaster Pizza, Filled Pretzels,Knishes,Marzipan, Filled Slit Pretzels, Cookie Bar, Tamales, Twisted Dount, Filled Ring Dount, Fruit Bar,Ginger Bread, Almond Cookie, Pineapple Cake, Piroschki, Flatten Filled Cookie, Sweet Walnut Cake, Striped Cookie, Twisted product, Dinner Roll, Mochi Cake, Ice Box Cookie, Double Filling Cookie, Strietzel, Apple Strudel, Stollen, Ice Cream(Three Flavors),Chocolate Chip Cookie, Open Top Pizza, Meat Sandwich,Designed Cookie, Filling Bagel and more. 
  Frozen Foods: 
  Coxinha, Arancini, Filled Guocchi,Meat with egg, Rice Croquette,Leek Dumpling, Chicken Cordon Bleu, Meat Patties Filled with Mushroom Sauce,Meat Roll,Beef roll, Pyzy , Fish Ball, Kubba, Rasgulla, Pelmeni,Germknodel,Bite Size Hamburger,Filled Potato, Mochi, Steamed Bun, Chicken Kiev and more.
• The machine is easy to assemble, clean and maintain.All parts contacted with food are made of  food grade stainless steel.
• The special equipment can be added to make different shape product for your contentment.
• The thickness of dough wrapper, quantity of stuffing and size of finished product are adjustable.

Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles.This rice is characterized by its lack of amylose in the starch and is derived from short or medium japonica rices. The protein concentration of the rice is higher than that of normal short-grain rice, and the two also differ in amylose content. In mochi rice, the amylose content is negligible, which results in its gel-like consistency.

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