French fry coating
Crispy Texture With Long Holding Time
French fries are a popular side dish that is consumed in large quantities in restaurants and especially cafeterias and fast food chains. After frying, the French fries are hot and crispy but after some time the texture can become soggy and unappealing. To keep the fries warm, fast food chains store them under heat lamps for a certain period of time, but this causes the product to lose its crispness. Keeping the fries crispy during this storage is a major challenge. Likewise, more and more people are taking advantage of the delivery service of fast food products, here too there is a great challenge to keep the fries warm and crispy for a certain period of time.
The solution for maintaining the crispiness is to apply a coating on the French fries. This coating prevents the leaching of moisture form the core and keeps the fries crispy. Our raw materials based on potato and pea are ideal for this purpose.
Emsland Group offers Embat®, ready to use gluten-free blends for French fries as well as single starches Emflo® KV 20 starches and Emdex® potato dextrins for customers that make their own specific blends.
Product highlights
Gluten-free batters and breadings
Most coatings, such as wet panades, dry panades, and tempura, are traditionally based on wheat flour. However, gluten-free is a key market trend, driving the need for alternative coating concepts. Emsland Group has developed a range of gluten-free solutions based on potato and pea starches.
Tempura Batter
Tempura batters are light, airy, and crispy coatings used for meat, poultry, and fish, enhancing both appearance and texture. Conventional tempura batters rely on wheat flour and leavening agents that expand during frying. Emsland Group has developed a gluten-free tempura concept using a combination of Emden® ESH 15 and Emdex® KS 1025, delivering excellent crispness and volume.
Wet and Dry Breadings
Wet breadings are used to fix dry panades to the substrate and are often based on wheat flour, which contains gluten. For gluten-free applications, Emsland Group offers the adhesion batter Embat® 2000 as well as Embat® Adhero, an advanced adhesion batter designed for coating high-moisture and smooth substrates such as vegetables, mushrooms, and cheese. Based on a combination of dextrins and modified pea starch, Embat® Adhero ensures excellent adhesion and lasting crispness – even in air-fried applications.
In addition, Emsland Group provides a portfolio of Emflake® potato flakes, which are ideally suited for use as gluten-free dry breadings.
Product highlights
Coated nuts
Texture & Expansion
Coated nuts are nuts (usually peanuts), covered with a flavored crispy layer. The layer consists of starches or flours and sometimes, granules and flakes. Texture and expansion are two important qualifiers for coated nuts. It is important that the expansion is even and that the air bubbles are homogeneous without leaving room between the nut and the coating thus preventing the so-called rattle effect.
Potato starches are excellent ingredients for coated nuts. By using a combination of cook-up and cold water soluble starches Emwaxy® and Emjel®, optimum binding and expansion is achieved. Texture variation can be created by using a mix of regular potato starch and Emwaxy®. In general, Emwaxy® leads to high expansion and a lighter texture.