It is a flour for “coxinhas” (chicken croquettes) and savory snacks in general. It uses wheat flour with pre-gelatinization of the starch and with great capacity of water absorption, saving more than 50% of the time and the resources in the preparation of the snacks.
Standardization of rheological characteristics of flour;
Reduction of microbiological values as a function of the pasteurization process (thermal action and mechanical action);
Increased water absorption capacity (when compared on an identical basis);
Thickness in the presence of hot water minimizing the cooking time.
• Savory snacks (minimizes explosion).
• Confectionery fry (minimizes oil absorption and improves product structure).
25 kg and 10 kg – Valved bags in LDPE