heat-treated BINDERS provide desired viscosity & mouthfeel through consistent hot/ cold thickening effect. Cheaper texturizer then hydrocolloids or starch to bind sauces, soups, etc..
flavour neutral, pregelatinized STARCH extracted from Corn - Potato or Wheat Used for thickening, stabilizing or emulsifying. Modified to stand excessive heat, freezing, or shorten the thickening time.
heat treated predust, batters & tempuras 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 the 'glue' that ensures good adhesion of crumbs even after production, freezing & preparation. Cold thickening geared to the customer's needs. Improved stability & shelf life due to deactivation of the enzymes. Higher yield after cooking in oil thanks to adhesion of the coating to the substrate, even after baking