Wet coating system – provides optimal suspension as an adhesive agent. The coating is obtained by combining the powder with water in the appropriate proportions: (1:2); (1:3). The batter is mainly used to bind the external breadcrumbs on the surface of the product. It creates a continuous, compact and strong coating on the surface, and improves its external appearance and mechanical strength.
Breadcrumbs – have a carefully selected and even granulation with a shelf life of up to 12 months. The bulk density is on average 550 g/dm3
The coating has a very fine, uniform granulation and is used for preliminary drying of the surface of thawed products or to increase adhesion on very slippery surfaces, e.g. poultry fillets. Products coated with this predusts are perceived by consumers as very crispy, with a high degree of colour lightening, which makes them extremely attractive in appearance.
Prepared on the basis of coarse breadcrumbs, to which a specially selected mixture of herbs and spices has been added, such as onion, garlic, oregano, paprika and sweet pepper. To ensure that the breadcrumbs adhere well to the surface, use Predust and Batter (wet coatings).
Oat external coating is prepared on the basis of naturally coloured coarse breadcrumbs with the addition of light oat flakes and nigella. It looks very good after thermal processing and gives the dishes an interesting flavour. The use of oatmeal predust and oatmeal batter additionally influences the proper adhesion of the external bread crumb to the breaded surface and significantly increases the taste and nutritional value of the finished product.
Prepared on the basis of naturally coloured coarse breadcrumbs. The addition of dried spinach leaves, spinach powder and garlic give this composition an original look and taste. Spinach is a vegetable that is increasingly used in cooking and is appreciated for its taste and health benefits.
Buckwheat external coating is prepared on the basis of naturally coloured coarse breadcrumbs with the addition of light buckwheat flakes and sunflower seeds. This breadcrumb looks very good after thermal processing and gives dishes an interesting flavour. The use of buckwheat predust and buckwheat batter additionally influences the proper adhesion of external breadcrumbs to the coated surface and significantly increases the taste and nutritional value of the finished product.