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Bread Coating

Showing all 5 results

  • GLUTEN FREE BREADING WITH TOASTED QUINOA SEEDS

    Quinoa is a naturally gluten-free food that is well suited to cooking hearty tasty dishes. The delicate seeds combined with the breading based on cornmeal make it even more crisp and flavourful. Great with meat, fish and vegetables. Even for baked preparations.

    Suggestions of use: Place what you want to bread in beaten egg (with added salt and/or pepper to taste) and cover evenly with the mixture. Fry the product in a pan or deep fryer for the time necessary for cooking.

    For baking in the oven: combine 100 g of breading with 2 tablespoons of sunflower seed oil and proceed as for the preparation above. Cook and brown in the oven.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2074 bucket 1,5 kg 1
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  • GLUTEN FREE BREADING WITH TOASTED SUNFLOWER SEEDS

    A special breading, based on corn flour enriched with toasted sunflower seeds that make it not only crisper but also more flavourful. In frying, the seeds adhere to both the breading and the food becoming a fun complement to any type of dish. Even in the oven.

    Suggestions of use: Place what you want to bread in beaten egg (with added salt and/or pepper to taste) and cover evenly with the mixture. Fry the product in a pan or deep fryer for the time necessary for cooking.

    For baking in the oven: combine 100 g of breading with 2 tablespoons of sunflower seed oil and proceed as for the preparation above. Cook and brown in the oven.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2075 bucket 2,5 kg 1
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  • PREPARATION FOR GLUTEN FREE BATTER

    Ready and easy to use to prepare a light batter to make a crispy tasty fry for vegetables, meat and fish. Based on rice and corn flours.

    Suggestions for preparing tempura and batter: dissolve 100 g of the preparation in 135 g of water and stir to make a smooth sauce without lumps. Vary the amount of water depending on the desired density. Fry in hot oil.

    Suggestions for use as tempura: use the preparation as is, dry. Fry directly in hot oil.

    Suggestions for preparing a “bulging” batter (multiple layers): pass the product in the dry preparation, cover with the liquid batter previously prepared, place again in the preparation dry and add another layer of liquid batter. Then fry.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2077 bucket 2,5 kg 1
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  • GLUTEN FREE BREADING for meat, fish and vegetables

    A crisp tasty breading, made from corn flour, used both in frying and baking without losing crispness and flavour.

    Suggestions of use: place the product to be breaded in beaten egg (with added salt and/or pepper to taste) and cover evenly with the mixture. Fry the product in a pan or deep fryer.

    For baking in the oven: combine 100 g of breading with 2 tablespoons of sunflower oil before passing it in the beaten egg. Cook and brown in the oven.

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2073 bucket 2,5 kg 1
    Compare
  • READY BREADING WITH EGGS

    Ready and easy to use. It absorbs little oil so as to obtain golden, crispy, light and digestible fried foods.

    Suggestions and use: moisten the food to be breaded with water or milk, then coat it evenly with the preparation. Repeating this operation will give thicker breading. Then fry.

     

     

    CODE SIZE  NW  PCS/CRT
    2072 bucket 2,5 kg 1
    Compare