Lipophobic Breading
The recipe for Fioccopan® flour aims to reduce the absorption of oil in frying by up to 70%, giving it a dry, crunchy, pleasant and healthy taste.
Dry breading:
Economy
Saves up to 70% of oil or fat;
Adherence
Maintains adhesion and resistance to breading in freezing;
Standardization
Improves and standardizes the appearance of breaded products;
Clean Label
Free of preservatives;
Crunchiness
Greater crispiness, making breading more appetizing;
Healthy
No sugar and No salt;
BUY NOW
Talk to our team of experts and get access to the best
breading flour in the world!
Testimonial from those who use Fioccopan®:
Check out what our customers who already use
Fioccopan® breading flour have to say.
@festafacilcomcleidereis
I've been a customer for over 3 years now. I always use Fioccopan Milanese in my snacks, to reduce the dirt in my oil, it's incredible! Now I need to talk about Besciamella, a practical product, with an ideal flavor for stuffing snacks and the most interesting thing, it doesn't need refrigeration! I'm a big fan of Fioccopan and its innovations
@ianreisreceitas
Now that I have resumed my production of fried and frozen snacks, I buy Fioccopan flour every week, delivery is on time, my oil consumption has dropped significantly, I used to use regular breadcrumbs and every day my consumption has dropped by 10 liters, apart from my appearance salty is impeccable, you can eat it with your eyes. I recommend it to all my friends!
@churrascovip
The Lunella® polenta is very practical, well seasoned and already comes in the exact consistency for frying and with the tip of dipping it in Fioccopan® breadcrumbs so it was very crispy and dry, simply WONDERFUL!
@chefbiancaoficial
I use Salgazin and Fioccopan SIII for breading, very economical and practical
THE BEST COATING
Over the years, the competitive, demanding, and experienced American food product market has led us to develop what we consider to be the “State Of The Art” (Innovative) breading in existence: Fioccopan®.
Fioccopan® breading flour is a CLEAN LABEL, without sugar or preservatives in its composition.
Savory food in general goes through trials that put the entire production chain to the test: formation, coating, freezing, transportation, frying, exposure, transportation (again) and finally consumption. After that, to reach this last stage, breading needs to be tenacious and resilient. In addition, Fioccopan® achieves an exclusive differential: in addition to being beautiful.
The best coxinha also needs the best appearance.
All the Products
Fioccopan® SIII
Granulometry: Average
Fioccopanko®
Granulometry: Flocked
Salgazin®
White flour
imagens meramente ilustrativas
The best preparation of savory foods with: Fioccopan® and Salgazin®
We understand about breading!
- Clean Label;
- No sugar;
- No preservatives;
- Up to 70% less oil absorption;
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