Crunching agent for lipophobe coating in frying.
Thermolized flour for coating or lipophobe coating. Creates a shell that prevents the oil penetration during the frying process, maintaining the food dry and crispy.
Based on the MICRO-SPHERES TECHNOLOGY created by ZINI ITALIA, CROCZIN® does not change the appearance of the food to be fried.
It Can be used in different procedures in the own brands operation;
The most important application of CROCZIN® is for “rustic” whole “watery” fresh potatoes, which are usually cut into large slices with vegetable cutters, replacing frozen potatoes. The cost of potatoes falls ± 70% after the use of CROCZIN®;
Other applications: “Pastéis” (Brazilian thin pastry envelope with different fillings), churro, etc. coated with CROCZIN® improve their quality, reduce costs and become healthier;
Frying does not get soaked in oil – The immediate result of the use of CROCZIN® is a dry and crispy external aspect, valuing cheap foods (ex, national potatoes);
It increases oil life – CROCZIN® has high bulk density. The prominent part precipitates quickly without dirtying the oil.
IT IS HEALTHIER BECAUSE
Operating as a “breastplate against oil” in fried foods where it is applied, CROCZIN® reduces high temperature oil consumption. Which makes fried foods lighter and healthier.
Reduces rejection of frying, such as potatoes and pastries that are commonly considered to be vehicles of bad cholesterol and excess calories.
HOW TO USE
Place a tray with CROCZIN® underneath the vegetable cutter where the potatoes fall in a rustic or handmade way (Polenta Lunella can also be used). Role the product quickly in CROCZIN® and then fry for a few seconds.
10 kg em Valved bags in LDPE