Stuffings, Breadings, Batters & Predust
Children and adults love fried foods! There are chicken nuggets and
fingers for the kids, and breaded calamari and schnitzel for the adults.
As demand continues to grow, so does the requirement for crispy,
crunchy and flavourful fried products. To the food processor, these coatings
involve more that just tasting good – as they may also need to prevent
oxidation, limit moisture and oil transfer, provide freeze/ thaw stability, and extend shelf life.
Stuffings are being used by chefs and food processors to extend
the variety of flavours and the number of options for meat
dishes, in applications ranging from seafood to pork.
DID YOU KNOW?
The Colonel’s 11 Herbs
Colonel Sanders experimented with
chicken recipes as early as the 1930’s,
when he had his restaurant, Sanders
Court & Café, in Corbin, Kentucky. His
food experiments included using the
pressure cooker, and he was able to
make a great tasting fried chicken
The Colonel Sanders chicken
franchise started in 1952, as the
Colonel travelled across the United
States demonstrating his
pressure-cooked, deep fried chicken.
By 1964, there were more than 600
franchised outlets in North America.
Colonel Sanders died of leukemia in
1980, and his special recipe remains
locked away in a safe in Louisville,
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