Gluten-Free Batters and Breadings Experts
We develop premium gluten-free batters and breadings that are innovative and relevant to the latest market trends for coated frozen foods including chicken nuggets, tenders, patties, french fries, and a wide range of other processed frozen foods.
Our team has built multiple frozen food production lines giving us a keen understanding of the inherent challenges and practical strategies in developing and implementing production lines for coated gluten-free frozen food products. We help businesses improve production results, labor processes, and lower costs, ultimately adding value to the bottom line. We commonly solve problems related to the manufacturing process, suppliers and cost reductions. We do this by engaging and consulting with clients, identifying issues and building custom solutions to food design and production problems
In a world of adulterated ingredients and product recalls, we believe integrity and food safety are top priorities. Our suppliers go through a rigorous supplier approval process that requires all products to have finished product microbiological and pathogen testing adhering to our SQF (Safe Quality Food) Level II certification.
Problem: Gluten vs. Gluten-Free Product Disparity
Batters and breadings using gluten-free ingredients can lack the same positive characteristics of conventional wheat-based products.
Solution: Better Quality Gluten-Free Products
Our food scientists have performed extensive research and development testing on gluten-free ingredients to find similar or improved coating solutions for gluten-free frozen food products. We have developed proprietary blends of various starches and flours to achieve better quality gluten-free products.
Some frozen food processors have problems with the coating falling off when the end user cooks the final product.
Solution: Ingredients, Moisture… Just Right
There are several possible solutions to adhesion problems. First, the ingredients in the batter system may need to be changed. Modified food starches can be added along with other various ingredients to allow for better and more even coating of the substrate. This results in a nice even distribution of the batter or breading for frozen food products. Too much of, or too little of an ingredient can cause adhesion problems. Too much or too little moisture in a breading system can contribute to adhesion problems as well.
Problem: Insufficient Food Safety Plan
Product recalls, food born illness and evolving food safety regulations are an everyday concern for the modern-day food manufacturer.
Solution: Food Safety / Quality Assurance
We stay ahead of the curve regarding federal food safety regulations to ensure our clients do not fall victim to these issues. Our commitment to improving our SQF Level II food safety programs (including our supplier verification program, our internal risk assessments and our allergen control program) keeps your company up to date with the ever-changing rules and regulations of the food safety regulations that matter to you.