Breading Flours and Their Functions in the Food Industry

Breading food is a globally utilized technique that not only adds value to products but also extends their shelf life.

This method is widely used in the food industry to improve appearance, diversify flavors, and increase the yield of various types of foods.

One of the key benefits of breading is protecting raw meats and other foods from oxidation and rancidity, thereby prolonging their shelf life.

The breading process involves several steps and requires a careful selection of ingredients, especially breading flours.

These flours are responsible for providing desirable sensory characteristics, such as crunchiness and texture, which are highly appreciated by consumers.

Crunchiness is one of the most valued sensory properties, being crucial for the quality of many fried foods, such as chicken nuggets and onion rings.

BRF Ingredients’ Breading Flours are produced through the extrusion process of natural raw materials like wheat and corn.

Available in different colors and grain sizes, they provide the necessary crunchiness and texture for the final product's application.

The traditional coating system used in breaded foods includes a pre-dust layer, followed by a batter of binding flour and water, and finished with a breading flour layer.

You can learn more about these processes by reading this article.

Besides providing crunchiness and flavor, breading acts as a barrier against the migration of gases and moisture, protecting foods from mechanical damage and dehydration during freezing.

This not only preserves product quality but also enhances its visual appeal.

The popularity of breaded products, such as chicken croquettes, schnitzel, and steaks, is due to their versatility and convenience.

The introduction of seasonings and other spices in breading systems has also proven effective in further enhancing the flavors, aromas, and appearance of products.

Now that we have discussed the breading process in general and its importance in the food industry, we will explore BRF Ingredients’ breading flours in more depth.

Differentiation from the Competition

As previously mentioned, BRF Ingredients' breading flours are produced through a technological extrusion process from natural raw materials such as wheat, rice, and/or corn.

There are different manufacturing processes for breading flours, with extrusion technology being the most versatile and offering the best stability for sensory characteristics like expansion and crunchiness.

Extrusion simulates the processes of Traditional/Cracker Flours and American/Bread Crumbs with different aspects of crunchiness, texture, and flavor, allowing application on different substrates (poultry, pork, seafood, vegetables, beef) in various manufacturing systems – frying and/or baking.

BRF's expanded breading flours simulate American Homestyle Breading (Bread Crumbs). This produces a low-density granule with high porosity, allowing for a crispier texture.

Available in different granulations, they have good resistance to conventional breading applicators and are suitable for reconstitution in baking and frying systems, providing even coverage.

BRF's cracker breading flours offer a harder texture and lower porosity. This contributes to lower absorption rates of frying oil.

Available in different granulations, they have high resistance to conventional breading applicators and are suitable for reconstitution in baking and frying systems.

Both types of BRF Ingredients’ breading flours can be used as pre-dust or as fillers in processed food formulations.

Key Benefits of BRF Breading Flours

● Provide Crunchiness: Crunchiness is a highly valued characteristic of breaded foods. Breading flours are formulated to create an outer layer that offers this crunchy texture, essential for product quality and acceptance.

● Enhance Texture: In addition to crunchiness, breading flours improve the overall texture of the product. They help achieve a mouthfeel that can range from light and airy to dense and substantial, depending on the specific composition used.

● Varied Granulations: Breading flours come in different granulations, which can be adjusted according to the type of product. Finer granulations provide a uniform and delicate coating, while coarser ones offer a more robust and textured crust, allowing customization of the sensory experience.

Increasing Perceived Value

To increase the perceived value of each of our breading flours, we invest in quality through testing to validate results, aligning customer expectations with product offerings.

Additionally, we provide after-sales support with the goal of customer loyalty.

Strategy to Optimize Results

To optimize results in a food category, it is essential to develop a comprehensive strategy that considers various aspects, from production to product delivery to customers.

The main steps for developing this strategy are:

● Market Research: Identify key players, market trends, customer needs, and market gaps that we can fill.

● Product Development: Develop products that meet the specific needs and demands of customers, including customized products.

● Marketing and Sales: Develop targeted marketing and sales strategies to reach customers through trade show participation and segmented advertising.

● Quality and Food Safety: Ensure products meet the highest standards of quality and food safety.

● Customer Service: Invest in excellent customer service to build strong relationships by offering technical support and availability to meet needs.

Conclusion

Breading flours play a crucial role in the food industry, offering numerous benefits beyond simply adding a crunchy layer to foods.

They enhance the acceptance of foods by providing a pleasant texture, improving appearance, and significantly contributing to quality preservation.

Breading protects foods from oxidation and dehydration, prolonging their shelf life and ensuring they retain their flavor and freshness for longer. BRF Ingredients, using extrusion technology, produce breading flours that stand out for their sensory and functional characteristics.

Creating flours with different granulations allows them to be tailored to the specific needs of each application, whether for a delicate coating or a more robust crust.

Additionally, BRF Ingredients’ breading flours help differentiate products in the market, offering a wide variety of textures and flavors to meet diverse consumer preferences.

In summary, breading flours are essential to the Food Ingredients market, not only improving product quality and durability but also providing a unique and satisfying gustatory experience.

BRF Ingredients’ continuous innovation and commitment to excellence ensure that breading flours and other premium ingredients continue to evolve and delight consumers.

Want to know more about this and other products in the BRF Ingredients portfolio? Visit our website: Food Ingredients - BRF Ingredients.