BREADINGА FOR CHICKEN, FISH, YELLOW CHEESE, CHESSE

“Classic” breading

Spice mixture for chicken baking

Degrees:

Dry BG 427 – dry mixture, diluted 1: 1.6 with water
Final SFC Classic – dry mix

Ingredients: natural flavors, spice extracts, a combination of different types of starches and flours,

Method and mode of preparation:

– Colded meat is washed, cut and dried;
– Flavor with salt – 13 gr. per1 kg. meat;
– Leave it to stay for at least 30 minutes in a refrigerator;
– Immerse in Liquid BG 427 – dilute the dry mixture 1: 1.6 with cold water (the blank must be kept in the refrigerator);
– Drawn out of excess liquid and wrapped in Final SFC Classic;
– So prepared meat is fried at 160 degrees for 4 – 4.5 min.

Application: Best suited for chicken bites or bon fillet.

Breading “Piquant”

Spiced mixture for chicken wings

Degrees:

Dry BG 427 – dry mixture, diluted 1: 1.6 with water;
Final SFC Piquant – Dry mixture.

Ingredients: natural flavors, spice extracts, hot pepper extract, combination of different types of starches and flours

Method and mode of preparation:

– Colded meat is washed, cut and dried;
– Flavor it with salt – 13 gr. per 1 kg. meat;
– Leave it to stay for at least 30 minutes in a refrigerator;
– Immerse in Liquid BG 427 – dilute the dry mixture 1: 1.6 with cold water (the blank must be kept in the refrigerator);
– Dragged out of excess liquid and rolled into Final SFC Piquant;
– So prepared meat is fried at 160 degrees for 4 – 4.5 min.

Application: Best suited for chicken wings and chicken bites of bon fillet.

Three-stage spice mixer for cheesemaking

Degrees:

Before HP-C – dry mixture
Liquid HP-C – dry mixture, which is diluted 1: 2 with water
Final Cheese – Dry mixture with spices

Ingredients: natural extracts, a combination of different types of starches and flours, natural spices, dill

Method and mode of preparation:

The cheese is dipped in cold water;
Opted in HP Pre-C;
Dipped in Liquid HP – C – The dry mixture is diluted in 1:2 with cold water (the preparation should be kept in the refrigerator);
After that goes to the “Final Cheese”;
In this mode, the cheese can be frozen by removing the frying before leaving it for a few minutes to “relax”.
Keep it in hotly heated oil at 160 – 180 degrees for 1.5 – 2.0 min.

* The product can be prepared at the moment (without freezing). In this case, fry it for 1.0-1.5 minutes at 160-180 degrees.