What are the advantages of Striped Rice Crackers?

Two daughters® Striped Rice Crackers are made from whole, finely milled rice, baked in multiple temperature-controlled stages. The surface is etched with a pattern of grains using directed hot air, each resulting from the physical release of stress during individual baking. Rice varieties with a specific amylose content are selected to achieve a crunchy yet melty texture. Seasonings are sprayed using a nano-atomized spray to ensure consistent flavor penetration within the microporous structure.

Why Choose Our Striped Rice Crackers?

1. Crispy Texture

Two daughters® Striped Rice Crackers offer a hearty, crispy texture, and their refreshing flavor makes them an ideal alternative to potato snacks.

2. Flavor Variety

In addition to traditional soy sauce flavoring, we've innovatively developed brown sugar, spicy beef, and crab flavors. We've also introduced a groundbreaking honey and icing sugar formula, creating unique, dessert-like flavor layers.

3. Nutrient Retention

Our slow-baking process ensures 82% ± 3% VB1 retention, while competitors' deep-frying methods only retain 45%-60%. Acrylamide generation is controlled below 20 μg/kg, meeting EU standards for infant food.

4. Healthier Choice

These striped rice crackers are baked to help control fat and calorie intake compared to regular snacks. Our recipes generally avoid gluten and synthetic ingredients, prioritizing natural ingredients.

Product Parameter

Storage Methods

1. Environmental Parameter Control

Ambient humidity must be maintained between 45% and 55% RH, with temperature fluctuations not exceeding ±5°C. UV illumination must be below 500 lux to prevent lipid photooxidation. Storage stacking height must be limited to below the critical compressive strength of the carton.

2. Packaging Protection System

A triple layer of aluminum-plastic composite film, deoxidizer, and desiccant is used for protection, with an oxygen transmission rate of less than 0.5 cc/m²/day. Heat seal strength must exceed 3.5N/15mm, and the seal defect rate must be controlled within 3 parts per million.

3. Shelf Life Verification

Flavor stability must be maintained for a specified period under accelerated testing (38°C/85% RH). The shelf life prediction model is validated using the Arrhenius equation. After opening, transfer to a sealed container is recommended. The crispness retention period is shortened to a specified percentage of the original period.