Coating of meat, fish and plant-based products has several advantages. Coatings makes it possible to seal-in moisture and fat, increase yields, improve or modify flavour, and create crispy textures and attractive surfaces. Optimise your coating systems by choosing the right ingredients for your coated, battered, and breaded products and get better seal-in of moisture, crispy textures and attractive surfaces.
An optimal coating starts with a predust layer that improves the adhesion and pick-up of the batter. Native waxy rice starches are excellent for this part of the process thanks to their small particle size, this way improving adhesion of predusters and batters.
A batter layer is next step improving adhesion of the breading (adhesion batters), forming a shell around the product (cohesion batters) or creating a thick, puffed layer around the product (tempura batters). In batters, rice starch, rice flours and rice protein are excellent for enhancing crispiness in the fried and deep-fried product. What’s more, the rice starch and rice flour will also result in reduction of oil pick-up.
Made from rice, the Remy ingredients for batters and breadings are excellent for formulation of gluten-free battered and breaded products.
Rice starch, rice flour, rice protein
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