Batters and breading
Deliver the right texture in batters and breading with Ingredion
Tasty textures with that extra crunch
Consumers are more demanding than ever, so getting to market with the perfect coating system that provides the right texture, appearance and eating quality at the right price is key. Consumers need for convenience and the rise in high quality food service products push those demands further.
Combining different ingredients can take your product to a whole new dimension. Coating systems are complex and there are many challenges facing coating manufacturers including adhesion, shelf life, heat lamp stability, consumer re-constitution considerations and nutritional requirements.
Ingredion produces a wide range of speciality starch and flour-based ingredients which can be used to produce exciting and delicious coating systems. Each ingredient plays a unique and complementary role to deliver the perfect texture. From adhesion starches for use in pre-dusts or dip batters through to clear coats for fries, tempura style batters to traditional fish batters.
Overcome your formulation challenges with Ingredion
Ingredion combines science-based problem solving expertise with an extensive range of innovative ingredient solutions to help manufacturers in the batters and breadings sector overcome the most critical formulation challenges.
- Achieve a uniform coating and control/eliminate batter “blow-off” whilst reducing losses and achieving the optimal adhesion of breading’s to enhance the appearance
- Control moisture through the frying process to achieve the perfect texture
- Create an improved appearance with uniform coating that is crunchy on the outside and succulent on the inside
- Achieve a superior texture with an appealing golden colouring whilst increasing shelf-life, ideal for fried and oven baked goods
- Add valuable nutritional values to your products whilst increasing consumer appeal through a delicious golden appearance
- Maintain the suspension of your ingredients within the batter system throughout the production process
As consumers find themselves in an inflationary environment, how are their purchasing and consumption habits changing?
8 in 10 consumers feel prices have increased on everyday items and essentials (fruit, rice, dairy, pasta, etc.).
61% of consumers are looking to reduce spending on snacks and non-essentials.
42% of consumers have reduced their meat intake in the last twelve months to make their shopping more available.
To save money, more than one-third of consumers cooked from scratch in the last twelve months. ¼ of consumers sought out recipes that are less expensive to prepare/or can be served over several days
Almost ¾ of consumers have cut back spending in restaurants and cafes.
More than half of consumers are concerned that rising living costs impacts their health because healthy food and drink are expensive to them.
To those who sought premium products, more than 1/3 of them purchased in fresh food.
Create innovative batters and breadings alternative products consumers want
Whatever your goals, find the expertise and ingredients you need to deliver great-tasting, on-trend batters and breadings alternative products while optimising costs.
Moving from modified to clean-label starches can be challenging for some customers who want highly process-tolerant starches that can withstand harsh frying conditions.
Our Novation range of functional native starches contains products that can match modified starches with enhanced process tolerance. These products are based on a range of different base materials to fit the needs of different applications, whether this needs to be potato Novation 6600, maize Novation Endura 0100 or tapioca Novation 3300
Removing gluten can result in formulation challenges relating specifically to the texture and eating experience of breaded and battered products.
Manufacturers can create gluten-free products with the right gluten-free ingredients that have no impact on taste or texture. Homecraft Pulse 3105 can help replace wheat flour, managing the batter viscosity, providing a unique crispy texture, and deliver colour to the batter.
Preventing shelling or pillowing of a coating from a substrate.
By adding a predust or adhesion starch to yuor batter, this will help bind water in the substrate and stop the coating from blowing off. Ingredion solutions include: BATTERBIND S - E1422 based on maize & NOVATION UNO 190, potato starch
Meeting consumer needs for uniform products and delivering both crispy and crunchy textures in coatings applications without losing this key texture through delivery or oven reconstitution at home.
Our batters and breading’s portfolio of starches allows coating manufacturers to develop products with unique sensory appeal by shaping the texture to meet consumer preference around crispiness, firmness, and taste. Try Hylon VII for flat, crunchy textures or Crystal 644 Tex to help create crispy open textures.
What else do we have to offer?
Batter Bind S
This is a modified maize starch used for adhesion. This starch is used as either a pre-dust or in the batter system itself to interact at the interface between a protein substrate and batter system. This prevents any shelling or pillowing of a coating from a substrate.
Modified tapioca starch that is highly cross linked in order to withstand the high frying temperatures of coated products to give strength and robustness to the batter system. This starch would replace part or all of the traditional flour that is used in a coating system to give a more reproducible and robust product.