(Português do Brasil) Fioccogel - O ligante que substitui o ovo no empanamento.

Fioccogel®

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Fioccogel - O ligante que substitui o ovo no empanamento.

Fioccogel – The ideal binder replaces the egg in the flour.

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.

FEATURES

  • 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).

PACKAGES

10 Kg e 500g – Tube bags in LDPE

VÍDEOS




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