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.
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®.
10 kg and 500 g – Valved bags in LDPE