It is a flocked flour type PANKO for a last generation breading, produced with an unique technology, that guarantees a compact flake and differentiated appearance. Thanks to the unique technology of the Micro-Spheres *, this flake is born LIPOPHOBE: absorbs less oil than the traditional Panko.
(*) Note: Compaction technology up to 20G (20x the gravitational force), which eliminates cavities naturally prone to absorption of fats / lipids.
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 savory snacks;
It significantly reduces the overall costs of frying;
It gives greater crispness, making the breading more appetizing;
It is always available because it is 100% national;
It is healthier for the end consumer;
Excellent value for money.
Wheat flour enriched with iron and folic acid, water, salt and natural dyes (Turmeric and Annatto). Contains gluten.
Breading: Put FIOCCOPANKO® on a plate. Immerse the food in the binder (egg or FIOCCOGEL® diluted in water) and cover with FIOCCOPANKO®. Press lightly for best grip. Fry in very hot oil (190 ° C).
10 kg and 500 g – Valved bags in LDPE