Crisp Coat UC is starch-based crisping agent, a specialty blend of high amylose corn starchand tapioca dextrin.
Used in dry mixes of batters for coating a variety of fried products. It adds firmness to the texture of the surface,i mparts a smooth uniform appearance to the fried product and provides a firm crisp surface.
It extends the duration (may yield up to 30 min.or more) of crispiness in food products kept stored under heat lamps.
Use 10-40% in the dry mix of batters, 10-30% by weight in breading. Keep the batter agitated at all times to prevent settling of solids.
