In today’s kitchen, the variety of cooking methods is increasing. Consumers are looking for solutions that work equally well in the oven, air fryer or deep fryer, without compromising on texture and flavour.
This need for flexibility has become a fundamental requirement for the food industry, which must guarantee the quality of the batter regardless of the final appliance used by the consumer.
At Molendum Ingredients, we know this, which is why we produce breadcrumbs using extrusion, a technology that allows us to create versatile, varied products adapted to each technique.
Why does versatility matter?
A good batter must meet three requirements: adhesion, texture and visual appearance. But each cooking method poses a different challenge:
- Oven: golden, crispy batter without drying out the food, which retains its juiciness.
The breadcrumbs must have a controlled density and low moisture absorption capacity so that, when baked, they develop a crispy crust without drying out the inside of the product. This is crucial for frozen products that are cooked directly.
- Air fryer: crispy, golden coatings without adding fat.
Extrusion creates a more porous and lighter crumb structure (similar to Japanese panko), which reacts quickly to the circulating hot air. This accelerates the Maillard process (responsible for the golden colour and flavour), achieving the desired texture with only hot air and without the need for immersion oil.
- Deep-frying: firm, even coating that retains its shape and flavour even at high temperatures.
Stability is key here. Our extruded breadcrumbs minimise oil absorption (preventing an oily end product) and prevent the coating from flaking or disintegrating during intensive frying, ensuring a crispy, uniform texture.
Extrusion: the key to breads that adapt
Extrusion is a high-temperature, short-time (HTST) thermomechanical process that allows us to modify the starch and protein matrix of the flour, achieving unique characteristics that cannot be obtained with traditional baking.
Thanks to extrusion, we achieve:
- Customised textures: from fine grain sizes for light coatings and/or smaller products to thicker crunchy textures for distinctive textures and larger pieces.
Control of the die and pressure allows us to replicate the airy texture of panko or create a denser, more uniform grating, offering a wide spectrum of sensory experiences for the consumer.
- Uniformity and stability: performs well regardless of the cooking technique.
The homogeneous composition obtained ensures that the breadcrumbs maintain their structural integrity. This is essential for reducing production waste and ensuring the consistency of the final product in any application.
- Different colours and raw materials: a wider variety of products that make a difference.
We can incorporate natural colourings, spices and alternative flours (such as corn, rice or legume flours) before extrusion. This not only offers superior visual appeal, but also allows the batter to be adapted to specific trends, such as gluten-free or high-fibre options.
- Functional variety: breads designed for different substrates and cooking conditions.
This includes breads that improve adhesion to wet surfaces (such as fish or cheese) and breads with specialised coatings that act as a barrier to moisture migration, improving the shelf life of the frozen product.
Molendum Ingredients: innovation for every challenge
We are committed to offering solutions that keep pace with developments in the kitchen. Breadcrumbs that rise to any challenge, designed for those who seek quality, functionality and variety in every preparation.
We work closely with our customers to develop tailor-made formulations, ensuring that the coating is not just a covering, but a key ingredient that improves the quality, texture and overall appeal of the final product.
