Batters, Breadings and Crumbs are interchangeable terms for a set of ingredients generally used for coatings to increase the value of substrate products, usually meats and fish. This multifaceted category requires a balance of several functional attributes. These attributes are granulation, porosity and density, structure and texture, absorption rate, and fry tolerance. These attributes are controlled through the use of varying compositions of flours, leavening agents, modifying agents, and coloring agents. To talk to one of our breading experts, reach out today!
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