BINDERS

provide desired viscosity & mouthfeel through consistent hot/ cold thickening effect. Cheaper texturizer then hydrocolloids or starch to bind Flavour neutral, pregelatinized STARCH for thickening, stabilizing or emulsifying. Modified to stand excessive heat, freezing, or shorten the thickening time. Provide optimal adhesion and improve the crispiness Our ready-to-use functional mixes for coating include:

Predust: coarse flour used dry as a functional aid in the coating of water-rich and fat-rich substrates. Improves adhesion and enhances the final yield.

Batter: functions as 'glue' for adhesion of crumbs. Improved thickening & stability & shelf life due to deactivation of the enzymes. Higher yield after cooking in oil thanks to adhesion of the coating