Flour for lipophobe breading.
It is a flour of flour of last generation, produced with technology of tip promoting a smooth grain, rounded and compact. It is designed to ensure a longer shelf life, with a crisp, pleasant and healthy appearance. It absorbs up to 70% less oil than common thread flour, because it does not have micro caves (microsphere technology).
Saves up to 70% oil or fat in frying;
Enables the use of more refined oils and fats (example: olive oil);
Keeps the adhesion and resistance of the breading until freezing;
Improves and standardizes the appearance of the empanadas;
It significantly reduces the overall costs of frying;
It gives crispness and appetite to the breading for longer;
It is always available because it is 100% national;
It is healthier for the end consumer.
IT IS HEALTHIER BECAUSE
The main enemy to the consumer of breaded is precisely the contraindication that every medical and nutritionist makes regarding frying oil. FIOCCOPAN® has the technology to reduce up to 70-80% this absorption. The result is immediately noticeable through the crisp, dry appearance that only FIOCCOPAN® transmits between all the breading flours. Now with no added sodium and the proven antioxidant benefits of annatto, an element present in FIOCCOPAN®.
HOW TO USE USE
10 kg and 500 g – Valved bags in LDPE