Innovative Technologies with Added Value

Several steps must be taken on the way to ideal breading. The production process differs depending on the substrate - whether meat, fish, vegetables or cheese. Norbert Klein, Head of Research and Development at Loryma, explains: "The choice of methods and coating systems depends on the surface quality of the breadcrumbs. If it is damp, for example, a pre-dust is used to absorb excess water. A batter, i.e. a liquid dough, in turn serves as a bonding agent and is often a mixture of water and flour, starch and other ingredients. Crumbs provide a crispy texture and adhere optimally when properly pretreated." Choosing the right ingredients is very important for achieving the best possible product quality.

At the top of the list of undesirable characteristics are soft or brittle coatings that detach from the substrate during preparation. The breading should adhere to the food undamaged during production and cooking. This is particularly challenging with frozen products, especially those with a high moisture content such as fish sticks or chicken pieces. Mechanical stress, heat or contact with oil can cause the breading to peel off, form bubbles or absorb too much moisture or fat. Loryma has developed a clean-label wheat starch that has excellent adhesive properties and is stable during freezing and thawing. It is perfect for wet breading such as batter and tempura as well as pre-dust.

The coating should be evenly distributed on the substrate, i.e. consistently across all batches. A controlled viscosity of the wet coating is particularly important, as it has a significant effect on adhesion, consistency and aesthetics as well as on a smooth manufacturing process. Cold-swelling, process-safe wheat starches can precisely adjust the viscosity and increase the pick-up. They guarantee an even coating and stable breading with an excellent crunch. Loryma's wheat starches are ideal for wet breading and retain their properties even under the influence of parameters such as heat, shearing force and acids throughout the entire process.

“Moisture control plays a major role in achieving the ideal texture,” reports Norbert Klein, “Meat, fish or vegetables contain water that escapes as steam during preparation; the breading can become soft. However, if the fat is not hot enough during frying, it absorbs too much fat." Loryma supplies a broad portfolio of extruded crumbs made from different raw materials, which ensure a crispy dry coating for various applications. In addition, wheat starches have high temperature and process stability, which also promotes the crispiness of the end products.

In order to save time and money, food producers are constantly trying to optimise their processes. One of these factors is deep-frying. The food ingredients expert has therefore developed innovative non-fry crumbs: without frying and without the addition of further fat, they give products an ideal bite with a crispy texture. Manufacturers benefit from more sustainable and efficient production that uses fewer resources.

Clean-label products are also in vogue, i.e. food with short, easy-to-understand lists of ingredients without E numbers. As wet batters often contain additives, producing breaded foods with a clean label can be a challenging task. Loryma's range includes functional wheat starches that do not have an E number and are therefore ideal for easy-to-read ingredient lists.

An additional incentive to buy is breading in unusual shapes. Norbert Klein says: "Consumers want an extraordinary dining experience, and that starts with the food's appearance." The days of simple types of breading that don't differ from one another are therefore over. Extruded ingredients in the form of triangles, crescents, spheres or discs, as we have developed them, are real eye-catchers and give every brand a high recognition value and a unique selling point." Extrusion technology is the key to these solutions. Christopher Busch, Head of Product Management at Crespel & Deiters Group, is an expert in this field: "In this process, raw materials are pressed through a nozzle under pressure and temperature, creating a crisp, porous structure. The technology enables the production of customised crumbs with the desired texture, density and shape."

Perfect battering requires precise coordination of the technological properties to ensure adhesion, crispness and stability under different conditions. With innovative solutions such as functional wheat starches and extruded crumbs, Loryma offers reliable ingredients that enable optimal binding, even distribution, an excellent feeling in the mouth and visual highlights.

Contact:

Crespel & Deiters GmbH & Co. KG Ibbenbüren. Germany
group@crespeldeitersgroup.com
www.crespeldeitersgroup.com