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.

For more information about fibrecoat or our stabilizer systems for meat contact us 

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