Dry and crispy breading with minimum oil absorption

Conventional breading are made from recycled bread and have a spongy structure, because of the fermentation base through which they pass during the bread-making

This spongy structure absorbs the oil during the frying proces by capillarity: the bread keeps in it most of the oil in its cavities

Extruded bread crumbs present the same problem

FIOCCOPAN, produced by ZINI from the pure wheat flour, during the cooking process suffers a very high pressure turning the resulting bread crumbs structure really compact, spherical and smooth, characteristics that give to it the lypophobic quality. As a result all oil that others bread crumbs absorbs is not kept by FIOCCOPAN

The result is a dry and crispy breading lesser fatty

Beyond that, FIOCCOAN it’s ideal in indsutrial production because its behavior its similar to a fluid thanks to its structure formed by micro spheres, granting a constant dosage of the product in the breading process. Others bread crumbs, lighter and structurally heterogeneous risk to block the dosage mechanism and change the quantity of product, altering the final product quality.

Differently from the recycled bread, FIOCCOPAN presents excelent values in terms of microbiological quality and, for not having any fat in its formula, doesn’t became rancid.

Avalaible in 4 measures

• FIOCCOPAN S III = Medium (use: appetizers, cutlet etc)
• FIOCCOPAN Milanês = thin (use: more delicate breadings)
• FIOCCOPAN Crispy = Thick (Nuggets)
• FIOCCOPAN Fino = Extra thin (ideal for fish and vegetables breadings)

PACKAGING: 500G, 10KG AND 25 KG

Visit our Hot Site www.fioccopan.com.br