The first layer
Predust
Fine flour- and starch-based blends help the next coating layer adhere to the food. They are considered particularly where surface moisture affects adhesion.
Crispy Coatings
Coating options for poultry, fish and vegetables. From a light, delicate crust to a pronounced crunch, choose the texture that fits your product.
Coating types.
The connecting layer
Batter
Mixed with water, batter binds an outer coating to the food or forms a crust of its own. Batter consistency influences coating thickness.
The crunchy finish
Breading
Fine breadcrumbs, coarse crumbs and panko-style coatings create different textures. Particle size shapes the appearance and bite.
Not every product needs all three layers. Composition and application sequence depend on the target texture and production method.
What should you check?
Product and cooking method
Poultry, fish or vegetables; frying or oven cooking. Trial the coating in its intended application.
Texture and adhesion
Check crunch, colour and whether the coating stays attached after cooking.
Ingredients and allergens
Review the flour, starch and seasoning ingredients. Confirm allergens in the selected product’s specification.