HORECA line
Crispy Frumen
Get much crispier breaded food. Ideal for chicken and fish fillets, providing a crispy, light crunch even when cold. Try it in international recipes and surprise your guests with delicious fish fingers or sophisticated ‘lagrimitas de pollo’ (literally chicken tears).
Specifications and formats:
Specifications: Has a coarse, heterogeneous appearance and is beige in colour.
Formats: 4 kg bags.
Specifications and formats:
Specifications: Has a coarse, heterogeneous appearance and is beige in colour.
Formats: 4 kg bags.
Applications and uses:
Breading
Breading
How to use Crispy Frumen breadcrumbs
Provides a crispy breading. Cut up or fillet the food to be cooked. Beat an egg, dip and bread the food. Fry the breaded pieces in plenty of very hot oil.
Find out more about Frumen:
Frumen, Your Industrial Bakery for Premium Coatings
An industrial bakery is far more than a bread factory. In the B2B sector, it refers to companies specialized in the production of functional ingredients such as breadcrumbs and technical LEER MÁS
Types of Breadcrumbs by Culinary Culture
Understanding breadcrumb types is key to competing globally In an increasingly connected world, food habits transcend borders. From light Japanese breadings to bold, spiced American-style coatings, adapting products to local LEER MÁS
New Food Development for Fish and Seafood, Cheese and Vegetables
The design of a breading system cannot be generic. The nature of the core product—its water content, fat level or texture—directly affects breading adhesion, thermal stability and mouthfeel. That’s why LEER MÁS
Frumen, Your Industrial Bakery for Premium Coatings
An industrial bakery is far more than a bread factory. In the B2B sector, it refers to companies specialized in the production of functional ingredients such as breadcrumbs and technical LEER MÁS
Types of Breadcrumbs by Culinary Culture
Understanding breadcrumb types is key to competing globally In an increasingly connected world, food habits transcend borders. From light Japanese breadings to bold, spiced American-style coatings, adapting products to local LEER MÁS
New Food Development for Fish and Seafood, Cheese and Vegetables
The design of a breading system cannot be generic. The nature of the core product—its water content, fat level or texture—directly affects breading adhesion, thermal stability and mouthfeel. That’s why LEER MÁS
