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.
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.
25 kg and 10 kg – Valved bags in LDPE