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Organic Frumen breadcrumbs
Breadcrumbs made from certified organic wheat flour. The best choice for lovers of sustainable cuisine.

Specifications and formats:
Specifications: Homogeneous granules, with a mottled colour and homemade feel.
Formats: Available in 250 g packets.

Specifications and formats:
Specifications: Homogeneous granules, with a mottled colour and homemade feel.
Formats: Available in 250 g packets.
Applications and uses:

Breading

Adding In

Thickening

Au Gratin

Breading

Thickening

Adding In

Au Gratin
How to use Organic Frumen breadcrumbs
Prepare the food to be coated. Beat an egg. Dip the food into the beaten egg. Fry the breaded pieces in plenty of oil.

The best recipes using Organic Frumen breadcrumbs
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
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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
















