Batters & Breadings

Help you realize your vision for batters and breadings by bringing them to life

If you're trying to achieve the ideal texture for breaded chicken, fish or vegetables, or developing a gluten-free and non-GMO version of a wheat-flour-based coating system, it can be challenging to find the right combination of ingredients. However, the perfect balance of ingredients is essential for delivering the desired texture, flavor, and appearance. Our range of starches, hydrocolloids, dextrins, pulse proteins, and flours, along with our expertise in applications, can help you create the best system for your product. So, take advantage of our comprehensive ingredient solutions to meet your development goals and satisfy your consumers' needs.

Angel batter Solution

FlaMas TS

E1422 – Acetylated Distarch Adipate Tapioca Starch

FlaMas Ms

E1422 – Acetylated Distract Adipate maize Starch

Angel RS 3700 TS

E1413 – Modified Starch E 1413 Phosphated distarch phosphate Tapioca Starch

Angel RS 3700 – PS

E 1413 Phosphated distract phosphate potato starch

StaThick PS CWS

Modified Clean Label Potato Starch

ANGEL- CriTex TS

E1412 Distarch Phosphate Tapioca Starch- Resistant Starch

ANGEL- CriTex MS

E1412 Distarch Phosphate Maize Starch- Resistant Starch

ChikMat

Modified Starch for Coating and Crispness

ExtruPlus

Physically Modified Starch Product for Extruded and Oil Fried Products

BROWN DEXTRIN

E 1400 for Emulsifier, Stabiliser, Binder and Thickener

Native Starch

Corn Flour

Win in your market with our
in-demand ingredient portfolio 
  • Achieve solids suspension in batters.
  • Attain the perfect texture in gluten-free products.
  • Get the desired crispness and film-forming properties, whether light and crisp or dense and crunchy.
  • Form clear coatings that don’t stick unnecessarily.
  • Ensure excellent adhesion capabilities to retain batter and breading on meat and fish.