NEws on Coating / Batter Application from Belgium

Aardappel sector komt weer massaal naar de INTERPOM PRIMEURS in de Kortrijk Xpo
November 30, 2018

Aardappel sector komt weer massaal naar de INTERPOM PRIMEURS in de Kortrijk Xpo

De voorbije dagen was de volledige aardappelsector massaal verzameld op INTERPOM PRIMEURS in Kortrijk Xpo. Niet minder dan 19.508 bezoekers de beurs...
GPI Process Equipment explains at Interpom how to batter french fries
November 15, 2018

GPI Process Equipment explains at Interpom how to batter french fries

Equipment manufacturer Gpi Process Equipment, a Dutch company specialized in the construction of batter preparation equipment for high volume applications such as french fries, explains how their equipment can improve your french fries.
 Hydroxy Propyl Methyl Cellulose (HPMC)
June 02, 2010

HPMC in batter helps make crispier, healthier fried products

Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe. Scientists from TI Food and Nutrition, Spain’s CSIC, and TNO Quality of Life examined th...

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