HORECA line
NEW YORK Style Frumen breading
A lightly spiced New York-style batter. Get a crispy, professional finish for all your batters.
Specifications and formats:
Specifications: Orange-coloured, heterogeneous batter granules with spices.
Formats: 800 g and 5 kg bags.
Specifications and formats:
Specifications: Orange-coloured, heterogeneous batter granules with spices.
Formats: 800 g and 5 kg bags.
Applications and uses:
Breading
Coating
Breading
Coating
Breading
Coating
How to use NEW YORK Style Frumen breading
Chop 500 g chicken breasts into nuggets or fingers. Beat an egg. Dip the portions in the beaten egg and coat them in batter. Fry the pieces in plenty of oil on a medium heat until golden brown.
Find out more about Frumen:
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In the food industry, supplier approval is a critical process to ensure safety, consistency, and regulatory compliance. As manufacturers of industrial breadcrumbs for processing and foodservice, we know that in LEER MÁS
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In today’s environment, companies in the sector face constant pressure: global logistics disruptions, geopolitical fluctuations, rising raw material costs, and unexpected health challenges. As an active part of food development, LEER MÁS
Carbon footprint and industrial efficiency: the new standard in B2B food development
In today’s food development landscape, sustainability and efficiency criteria have shifted from being optional to becoming the new standard for industrial suppliers. Large accounts, HORECA operators, private label brands, and LEER MÁS
Supplier Approval in the Industrial Breading and Breadcrumb Sector
In the food industry, supplier approval is a critical process to ensure safety, consistency, and regulatory compliance. As manufacturers of industrial breadcrumbs for processing and foodservice, we know that in LEER MÁS
Crisis Management and Food Safety in Food Development
In today’s environment, companies in the sector face constant pressure: global logistics disruptions, geopolitical fluctuations, rising raw material costs, and unexpected health challenges. As an active part of food development, LEER MÁS
