Fibrecoat : A filmogenic barrier for fried breaded products

Fibrecoat process by dipping for fried breaded products

Our Fibrecoat is used as a filmogenic barrier on fried breaded products to reduce of 24,6% of fat content. Indeed, it enhance their organoleptic properties. Moreover, we create that to reduce the bad effects of frying oil. Finally, Fibrecoat is connect with our stabilizers systems for meat.