Better batter

- Last updated on GMT

Related tags: Flour, Wheat

Cerestar Food and Pharma Specialties have developed a bleached
speciality starch range that both companies claim can improve the
adhesion and setting times for a variety of foods.

Cerestar Food and Pharma Specialties have developed a bleached speciality starch range that both companies claim can improve the adhesion and setting times for a variety of foods. The new products, C*BatterCrisp 05530 and 05548, can be used at high solid levels without significantly increasing viscosity and create a crisp-to-hard texture.

Good adhesion adhesion properties mean that the batter can be applied to smooth or rough food surfaces. C*BatterCrisp 05530 works best in meat applications such as breaded pork or chicken drumsticks, while 05548 has been developed especially for very smooth and difficult surfaces, such as fish.

Johan Peremans, senior application coordinator said: "These batter starches also perform well in the more standard areas of functionality - adding crispiness, improving stability in freeze-thaw and heat lamp conditions, reducing soggy and greasy textures and acting as a carrier for flavours."

Another typical application for this bleached speciality starch is tempura batters, where it is best combined at a 17 per cent concentration with wheat flour, rice flour, salt and a leavening agent. For more regular adhesion batter, the recommended concentration of C*BatterCrisp rises to 55 per cent.

The products were developed at Cerestar​ Food & Pharma Specialties' Belgian application centre at Vilvoorde. Another variation of C*BatterCrisp, 90240, which creates a nice film perfect for crispy French fries.

Related topics: Ingredients

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