Fibrecoat : A filmogenic barrier for fried breaded products

par Caragum International | Oct 29, 2018 | Fibrecoat, Ingrédients fonctionnels

This is how our Fibrecoat is used on fried breaded food to reduce of 24,6% of fat content. It slightly enhance organoleptic properties of the fried breaded products. We create FIBRECOAT to reduce the bad effects of frying oil.

Fibrecoat Process by dipping

This is how our Fibrecoat is used on fried breaded food to reduce of 24,6% of fat content. It slightly enhance their organoleptic properties.We create that to reduce the bad effects of frying oil. Fibrecoat can be connect with our stabilizers systems for meat. Other application recipes are available on our Youtube channel.