Byodo Organic Rice Cakes
The discovery of puffed rice happened thanks to an explosion in Alexander Pierce Anderson's laboratory. The American botanist experimented with plant starch in 1901. To prove his theory of water in starch granules, he heated the granules in a sealed glass tube. This created high pressure in the glass. Anderson suspected that if he could suddenly reduce the pressure, the water in the granules would evaporate. So he smashed the glass with a hammer. A rod of puffed starch formed explosively. The grains puffed up immensely and the starch agglutinated almost completely. It was immediately clear to Anderson that he had made a groundbreaking discovery. After successfully completing various experiments with raw rice, he went looking for investors. He soon found influential sponsors who launched puffed rice as a profitable alternative to cornflakes.
Alexander Anderson made puffed rice famous in America and Europe. In Asia, especially on the Indian subcontinent, puffed rice was known long before that. However, the manufacture was less spectacular. First, sand was heated to around 250° C in a kettle and was mixed with rice. The water inside the rice grains boiled within a few seconds and the rice puffed up. After sifting out the sand, the fresh puffed rice was served warm. In India and Pakistan, puffed rice is part of many traditional dishes. In the western world, on the other hand, you can find puffed rice in breakfast cereals, chocolate bars and similar sweets. Classic rice cakes in sweet or savoury form are also becoming increasingly popular.
The special thing about Byodo Organic Rice Cakes is that they are made by simply ”puffing“ them. The organic rice grains burst in round baking pans under the pressure of two waffle tins that meet. The starch comes out and sticks all the rice grains together. This gives the rice cakes an even, round shape. For pure enjoyment, the Byodo Organic Rice Cakes with Sea Salt are only seasoned with a pinch of sea salt. The Organic Rice Cakes with Sesame and Sea Salt as well as the Organic Rice Cakes with Linseed and Sea Salt support both savoury and sweet spreads with their slightly nutty taste.
The quinoa grains, originally from South America, give the Organic Rice Cakes with Quinoa a distinctive, slightly bitter character. The Organic Rice Cakes with Amaranth and Sea Salt are an airy, crispy snack with the grain of the ancient Incas. The Organic Rice Cakes with Millet prove that puffed rice also goes well with local grains. While the Organic Rice Cakes with Seven Grains with sesame, quinoa, amaranth, buckwheat, millet and corn is really special, the Byodo Organic Rice Cakes without added Salt impress with their mild, pure rice taste. With Byodo you can enjoy airy, puffed, crispy Organic Rice Cakes in various tasty varieties.
