The ideal binder replaces the egg in the flour.
Produced from sophisticated and exclusive gelling technology, Fioccogel® has excellent binder properties, avoiding typical egg handling difficulties. It is the ideal binder for Fioccopan® welds, and can be prepared with different degrees of cold viscosity.
Easy and fast rehydration;
Eliminates waste and generates savings;
Excellent alloy properties;
Increase safety in preparation;
Ideal for frozen products.
IT IS HEALTHIER BECAUSE
Substituting raw egg as a binder eliminates the risk of intrinsic salmonellosis in all areas of raw egg handling, as well as eliminating protein for eventual service to the vegan market.
The use of FIOCCOGEL® is a healthy practice and should be used in all breading processes.
HOW TO USE
Dilute Fioccogel® in water, in the proportion of 4 to 6 parts of water to 1 part of Fioccogel®. Mix until you get a smooth mixture. Dip food into the binder and cover with Fioccopan®. Press lightly for best grip. Fry in very hot oil (190 ° C).
10 Kg e 500g – Tube bags in LDPE