Professional Tempura Mix 5 kg by Molino Spadoni
The Molino Spadoni Professional Tempura Mix is a ready-to-use blend in a 5 kg food-service pack, designed to deliver a puffy, golden, crispy and light batter. Built on soft wheat flour type "00" and rice flour with leavening agents, it lets professional kitchens fry prawns, vegetables and fish the Japanese way without weighing and mixing several flours. Just whisk with cold sparkling water, add ice and fry.
What tempura is
Tempura is the Japanese frying technique of coating seafood and vegetables in a light batter and deep-frying them at high temperature for a thin, dry, crackling crust. The secret is a cold, barely-mixed batter: cold water and minimal whisking limit gluten development, keeping the coating delicate rather than bready. Rice flour is the modern professional upgrade because it absorbs less oil and stays crisp longer than wheat flour alone.
The producer: Molino Spadoni
Molino Spadoni traces its roots to the historic mill of Coccolia, near Ravenna in Emilia-Romagna, which the Spadoni family acquired in 1921. Across three generations, from Livio to Libero and today Leonardo Spadoni, the company has grown into a benchmark of the Italian special-flour and mix market and a recognised supplier of the Associazione Verace Pizza Napoletana (AVPN). This tempura mix is produced at the Castiglione plant in Via Bevano, Ravenna.
Composition and characteristics
The mix combines soft wheat flour type "00" for structure and rice flour for crispness, with leavening agents (sodium bicarbonate, glucono-delta-lactone, sodium acid pyrophosphate) that add volume and lightness, plus salt and aroma. Maximum moisture is 15.5%. Average nutritional values per 100 g: 341 kcal / 1445 kJ, 1.5 g fat (of which 0.4 g saturates), 72 g carbohydrates (of which 1.4 g sugars), 1.9 g fibre, 8.5 g protein, 2.9 g salt.
Technical specifications
Net weight 5 kg per pack. Ready-to-use, no need to blend separate flours. Contains gluten; may contain soy, milk, mustard, sesame and lupin. Ambient dry product: store in a cool, dry place away from heat and light sources. EAN 8002213014685.
Professional uses
Dissolve the mix in cold sparkling water with a whisk until you reach a fluid, slightly lumpy batter, then add ice cubes to keep it below 10 degrees Celsius during service. Dust the food lightly first, dip in batter and fry at 170 to 180 degrees Celsius until golden. It is ideal for prawn tempura, mixed vegetable tempura (courgette, aubergine, pumpkin, peppers), white fish fillets and squid, as well as Italian fried specialities such as courgette flowers, mixed fritto and suppli. Fry in small batches to keep the oil temperature stable.
Pairings and menu ideas
Serve tempura with soy-based dipping sauces, citrus mayonnaise or a light tomato and basil dip for an Italian twist. It pairs naturally with seafood platters, vegetable antipasti and aperitivo boards. Complete the fry station with a quality high-oleic frying oil, fine sea salt and seasonal vegetables.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product it needs no cold chain: direct distribution by the LAPA fleet across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen and Aargau, and shipping within 24 to 48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker) to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos). Pallet quantities available for stock-building.
Who it is for
Designed for restaurants, pizzerias, sushi bars, hotels, catering kitchens, delicatessens, Italian grocery stores and demanding home cooks who want a consistent, professional tempura batter with no guesswork.
