"TAI KY IS OURSELVES - THE PRODUCTS ARE PERPECT - THE CUSTOMER IS GOD"
Always consider Tai Ky as our home and do with all responsibility. We believe that our contribution to the prosperous development of the Company is also a benefit and a reward for ourself.
TAKY BRAND STORY

The product line is made from the finest and purest ingredients, combining unique recipes from top experts. The TAKY product line is perfect in quality and breakthrough in each new packaging design. Every mastery from the TAKY brand is an important product in the most popular product portfolio. TAKY product line fully meets the stringent requirements of consumers, preserving the full flavor of the dish. Deserve to become the leading food powder expert in Vietnam.

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Category product TAKY
A childhood cake that everyone once knew. Cover the bananas with a crispy and yellow layer. When eating, the aroma of bananas and the sweet taste with the crunchy layer of the cake make it irresistible.
A special feature of tempura frying flour is stirring the flour with cold ice, when frying due to the temperature difference between cold flour and hot oil, the flour will have crispy and crunchy texture that adhere to the fried foods, creating a flavor of traditional Japanese food. The difference of Taky Tempura Frying Flour is that it fried all kinds of vegetables such as garland chrysanthemum, perilla, okra, pumpkin, eggplant, sweet potato…
Breadcrumbs have a scab-shaped structure. Breadcrumbs are very useful in cooking fried dishes such as shrimp, crab, fish, squid, chicken, and meat as well as vegetarian dishes such as mushrooms, and tofu. Main ingredients after being rolled in flour (may be tempura or wheat flour) are dipped in scrambled eggs and covered with bread crumbs. Fried bread crumbs create a delicious, crispy coating for the food yet still retain its original flavors.
A breakthrough product from Tai Ky Company. The most important difference is the simple preparation, indicated on the packaging. Follow this process and your family members will have scrumptious fried dishes. Seasonings contained in the flour will absorb deeply into the foods, and create a thin, crispy coating. When tasting, you will enjoy the original flavor of the food, surely you will be very satisfied with the product of Spicy and Non-Spicy Seasoned Flour from Tai Ky Company.
A breakthrough product from Tai Ky Company. The most important difference is the simple preparation, indicated on the packaging. Follow this process and your family members will have scrumptious fried dishes. Seasonings contained in the flour will absorb deeply into the foods, and create a thin, crispy coating.
Create a puffy, crispy golden crust, surrounding the outside of the material: shrimp, squid, fish, chicken, potatoes, vegetables, etc. Brings a delicious and crunchy flavor to fried foods.
From the rice flour, corn flour and tapioca starch with superior quality, expert culinary team of Takyfood research and offer the perfect mixing ratio to give customers scrumptious Vietnamese steamed rice cake mix. Owning this product, you will quickly make a hot - soft - white – smooth cake at home for the whole family with confidence as a professional chef.
The main ingredients are rice flour and tapioca starch. Traditional stuffed pancakes are heated, boiled in an iron or aluminum pot, to let out steam through a cloth that stretches across the surface of the pot. Today stuffed pancakes can be made at home using a nonstick pan. When the skillet is heated, pour one ½ cup of batter into the hot skillet, quickly swirling to coat the bottom. Cover the skillet for about 20 seconds and cook until batter looks set. The pancakes are then rolled with fillings such as minced pork and mushrooms. Delicious rolls must have a thin and clammy layer covering the roots of cassava, shrimp, and meat. Vietnamese stuffed pancakes are served with thick pieces of Vietnamese pork ham, a piece of fried crispy shrimp cake, fried onion, herbs and also sweet and sour fish sauce according to the following recipe: 2 scoops of fish sauce: 3 scoops of sugar: 4 scoops of water and a little amount of lemon juice depending on taste preference.
Vietnamese pancakes are typical cakes of Southern food culture, when pouring flour into a hot pan, it will make a pleasant "sizzle" sound, which become the name of a memorable dish. Vietnamese crepes are served with sweet and sour sauce and many types of vegetables such as piper lolot, plum leaves, mango leaves, and aromatic herbs. Vietnamese pancakes vary depending on the region, in terms of how to pour the batter, the size of the cake, the types of sauce, and the taste.
Vietnamese pancakes are typical cakes of Southern food culture, when pouring flour into a hot pan, it will make a pleasant "sizzle" sound, which become the name of a memorable dish. Vietnamese crepes are served with sweet and sour sauce and many types of vegetables such as piper lolot, plum leaves, mango leaves, and aromatic herbs. Vietnamese pancakes vary depending on the region, in terms of how to pour the batter, the size of the cake, the types of sauce, and the taste.
(Also known as wheat flour). Wheat flour is made from wheat grains which are crushed into fine flour. Wheat flour has many types, categorized by gluten content (gluten is a protein-based component that exists in wheat) with its features of elasticity and ductility. The lower the gluten content in wheat flour is, the less tough it is, in particular: - Wheat flour No. 13 - Bread flour: High gluten content, thus extremely tough, used for foods that need to maintain a definite shape after baking such as bread. - Wheat flour No. 8 - Cake flour: Low gluten content, used to make soft, smooth cakes such as dumplings, and sponge cakes. - Wheat flour No. 11 - All-purpose flour: has average gluten content, suitable for many different cakes.
(Also known as tapioca, cassava flour). Tapioca starch is made from freshly harvested cassava roots following the process of peeling, rinsing, grinding, centrifuging, starch separating, and drying. Uses: tapioca starch is the main ingredient in Vietnamese cakes such as steamed layer cakes (bánh da lợn), clear flour cake, husband and wife cake, and tapioca cookies. It is also used in food processing such as instant noodles, rice paper, vermicelli, pasta, noodles, potato starch, tapioca, and pearl.
Produced by using spray and freeze drying technology. The product is milky white, aromatic, and is as sweet as natural coconut milk. Coconut milk powder is a convenient product for every household, easy to store and can be purchased anytime and anywhere. It is used in cooking dishes such as curry, cakes, sweet soups, ice cream, and sticky rice
Produced by using spray and freeze drying technology. The product is milky white, aromatic, and is as sweet as natural coconut milk. Coconut milk powder is a convenient product for every household, easy to store and can be purchased anytime and anywhere. It is used in cooking dishes such as curry, cakes, sweet soups, ice cream, and sticky rice.
Glutinous flour is made from glutinous grains following the process of soaking, grinding, stirring, settling, doughing, and drying. Uses: Cakes made from glutinous rice flour are tough and aromatic. Rice flour is also the main ingredient in many Vietnamese cakes such as round sticky rice cake, deep-fried glutinous rice ball, glutinous rice cake, stuffed sticky rice balls, and young rice cake.
Rice flour is made from rice grains following the process of soaking, grinding, stirring, settling, doughing, and drying. Uses: the main ingredient in Vietnamese cakes such as sponge cakes, pyramidal rice dumpling, stuffed pancake, Vietnamese crepe, waterfern cakes, plain rice flan, rice noodle, “Can” cake, soft thin vermicelli noodles, and “Dap” cake.
(Also known as corn starch). Corn flour is processed through soaking, crushing, separating, sifting, separating gluten, refining milk, centrifuging, and drying. Uses: corn flour is used to increase the adhesiveness and viscosity for other dishes such as sauces, soups, and ice cream. It is an important ingredient for cakes, cupcake, and cookies.