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NEW YORK Style Frumen Breading
A lightly spiced New York-style breading. Get a crispy, professional finish for all your dishes.
Specifications and formats:
Specifications: Orange-coloured, heterogeneous particles with spices.
Formats: Available in a 120 g stand-up doypack.
Specifications and formats:
Specifications: Orange-coloured, heterogeneous particles with spices.
Formats: Available in a 120 g stand-up doypack.
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.
The best recipes using NEW YORK Style Frumen Breading
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
Industrial Breading Food Development for Nuggets and Fingers
The breaded nuggets and fingers market is highly competitive. With countless references on supermarket shelves and restaurant menus, it is increasingly difficult to stand out through price or format alone. 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
Industrial Breading Food Development for Nuggets and Fingers
The breaded nuggets and fingers market is highly competitive. With countless references on supermarket shelves and restaurant menus, it is increasingly difficult to stand out through price or format alone. LEER MÁS
