Breaded product processing: what are the types of breading?

Date: 30/10/2024

Breading is a widely used technique in the food industry that goes beyond simply adding a crispy coating to foods. It plays a key role in the preservation, quality, and acceptance of products, ensuring they remain appealing in both flavor and texture. BRF Ingredients, a leader in the supply of food ingredients, stands out in the market for producing high-quality breading flours, developed to meet the diverse needs of the industry and the final consumer. Below, we will present the main types of breading, the advantages of each, and how BRF Ingredients positions itself as a reference in the production of these essential components.

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What is a breading system?

The breading process involves a sequence of steps in which food is given an outer coating, usually made of flour or breadcrumbs, to enhance its texture, flavor, and appearance. Additionally, breading acts as protection during cooking, helping to retain internal moisture and forming a crispy and flavorful crust on the surface.

This process is widely used in proteins such as chicken, pork, fish, as well as vegetables and frozen products.

What are the stages of a breading system?

Breading can be divided into three main stages, each with a specific function to ensure the ideal coating for the food. Below are each of these stages:

Predust (pre-breading)

Predusting is the first stage of the breading process, and its primary function is to prepare the surface of the food to receive the subsequent coating layers. At this stage, the product is coated with a dry mixture, such as flour or starch. The predust helps lightly dry the surface of the food, improving the adhesion of the batter (binding flour) and the breading (flour or crumbs).

In addition to improving adhesion, predusting also contributes to preserving the food's moisture during cooking, helping to ensure a juicy texture on the inside and a crispy crust on the outside.

Batter (binding flour)

The second stage of breading is the batter, a binding flour that coats the food after the predust. This flour is made of dry ingredients like flour and, in some cases, eggs or leavening agents diluted in water. The function of the batter is to create a moist base that allows the final breading layer to adhere well to the food.

Breading (final coating)

The final stage of breading is the breading itself, where the food, already covered with the binding flour, is coated with a dry layer such as breadcrumbs or flakes. The breading is what gives the food its characteristic crispness and attractive visual appearance.

There are different granule sizes and types of breading, which can vary according to the desired outcome. Finer flours produce light crusts, while coarser crumbs or flakes create a thicker and crunchier crust.

How do these processes influence the crispness and texture of foods?

Each stage of breading directly contributes to the texture and crispness of the final product. Predusting helps retain moisture and creates a uniform base for the batter and breading to adhere to. The batter, in turn, ensures a protective layer that prevents excessive oil absorption and allows for a more uniform and crispy coating. The breading itself determines the degree of crispness and the final appearance of the breaded food.

Combined, these steps allow breaded products to have the perfect texture, maintaining the balance between a crispy crust and a soft, juicy interior.

What are the benefits of this process for the quality and preservation of BRF products?

In addition to ensuring an attractive texture, the breading process plays an important role in the quality and preservation of foods. By creating an outer layer that encases the product, breading helps protect against moisture loss, which preserves the juiciness and freshness of the food. Other benefits include:

Longer shelf life

The breaded coating protects the food from oxidation and dehydration, improving its durability in both fresh and frozen states.

Sensory appeal

The crispness and uniform color provided by the breading make the product more visually appealing, while also offering a superior sensory experience for the consumer.

Production of Breading Flours by BRF Ingredients

BRF Ingredients offers breading solutions in its portfolio that deliver superior results in terms of crispness, texture, and food preservation. With a range of flours developed through extrusion processes, BRF Ingredients provides flours with varying granule sizes and colors, ideal for different types of breaded products.

Among the available options are:

● Cracker Breading Flour: Made using the extrusion process, this ingredient features dense, flat granules that provide an intense and firm crunch to foods. It is suitable for both frying and baking applications.

● Expanded Breading Flour: Also made using the extrusion process, this ingredient features round, porous granules that provide a softer crispy texture to foods. It is suitable for both frying and baking applications.

These breading solutions are developed from high-quality raw materials and can be adapted to meet the various needs of the food industry, always ensuring the best results in terms of texture and crispness.

Conclusion

Breading is a complex and essential process to ensure the quality of products like breaded chicken, nuggets, and many other industrialized foods. Each stage, from predust to breading, plays a fundamental role in defining the texture, flavor, and appearance of the products while also contributing to their preservation.

BRF Ingredients, using extrusion technology, produces breading flours that stand out for their exceptional crunch and textures, meeting the needs of an industry that seeks quality and food safety.

Want to learn more about BRF Ingredients' solutions for the food industry? Visit our website and discover the full portfolio of products! Also, follow us on social media for more relevant content on this topic. We are on Facebook, Instagram, YouTube e LinkedIn.