DPS® Food Coatings
Predusts, Batters, Breadings, Specialty Crumbs, Tempura Batters, Topcoatings, Oven Coatings

Coatings


It is always the case that the complete coating system functions in cooperation with the base product. It is therefore of extreme importance that the complete food system is in balance. A change of one aspect can destabilise the functionality completely. Moreover, the cooking parameters influence the functionality again. Fully cooked products require a different functionality than fresh coated products. DPS is known for its complete coating systems. Recently, a full Gluten Free range of coating materials has been introduced.

Predusts

Usually the first process step in a coating procedure, but can also be used as single coating step in order to give colour or taste. A powder form product that is applied either by hand or by a predusting device. Main functionalities or reasons of application are to improve the adhesion of the coating in general, to improve the yield, to improve crispiness and to import and introduce a specific taste. The DPS predusts are designed to perform either one of those objectives and in many cases they realise more or all of those objectives. Suitable for reformed products but also commonly used for cuts to make for example schnitzels.

Batters

A very wide range of batter mixes is used. Usually, an adhesion batter is used as method to stick crumbs and breadings on a product. All DPS batters are supplied in powder form and are diluted in water before usage. Application usually takes place in a batter or tempura dipping machine. A DPS batter is designed for good adhesion, excellent crispiness and a perfect coating stability. Inclusions of taste and colour are options that can be built in upon your request. Viscosity, dilution rates and pick-up are adjusted to product, process and demand.DPS Batters are suitable for all cuts and for reformed products. They can be used in combination with a first predusting step, and with all breading and breadcrumb possibilities.

Breadings

A very wide range of possibilities exist. Tailor made development is rule rather than exception because the final breading determines not only aspects such as colour, but also taste, texture, stability of the end product, crispiness, yield, price, general appearance and suitability for various reheating processes. In DPS we distinguish both flour type fine powder breadings and the coarser breadcrumb systems. Different applications are ranging from drumbreaders to predust machines to breadcrumb machines. Various flour breadings are available for drumbreaders and predusting machines that include taste and are designed to function in pressure fryers or open fryers and are made for both cuts and reformed products. In terms of breadcrumb systems, many colours, sizes and tastes are available.

Specialty Crumbs

A wide range of specialty crumbs is offered. Use of specific flavour combinations and attractive colours make the best attraction of your product. Various origins of coating types can be included such as extruded type materials made from vegetables, potato, rice, corn as well as Japanese types and Super Crisp types of breadcrumbs.

Tempura Batters

Designed for its ability to puff and expand, these powder formed products form a thick solution when diluted in water. Specific production methods are required to achieve a constant and perfect result. A perfect result is characterised by a very airy and crispy product after the final frying step, a good adhesion to the surface of the base product and a minimised oil pick-up. The colour and taste of this product type can be adjusted to your specific requirements. This concept is usually used in combination with a predusting step and since the tempura batter is applied as liquid, fixation of the coating is done by frying. Our new revolutionary Vegetable Tempura Batter is even guaranteeing NO FAT at all!

Topcoatings

Specific batters that are used as a topcoating around coated or non-coated products. The powderform products are diluted in water and applied in a batter machine. Since the Topcoatings are applied as liquid, they need to be fixed by a frying / cooking step. There are various reasons to apply a topcoating around various products. Reasons include: an up to 40% reduction in oil/fat pick-up during pre-frying, and increased crispiness of the final product, making the final product suitable for oven reheating, keeping crispiness of products for a long time after preparation in hot cabinet storage, improving colour and taste, preventing darkening or even burning, improving drastically the yield of fully cooked products, and so on. Many applications are known and Dutch Protein & Services has built a vast experience in this field over the past years.

Oven Coatings

oating systems based on breadcrumb coatings that do not need frying in oil to become crispy. These full coating concepts realise traditional crispiness and colour without frying, and without carrying fat. Usually applied in 4 stages: a dry predust, a water diluted special oven batter, a breading followed by the last Spray Oven Topcoating that is diluted in water. This system is designed for fully oven cooked products. It goes without saying that reheating is done in the oven. Prevention of oil and fat is guaranteed as well as an excellent crispiness. Colour and taste can be tailored to your wishes.

It is always the case that the complete coating system functions in cooperation with the base product. It is therefore of extreme importance that the complete food system is in balance. A change of one aspect can destabilise the functionality completely. Moreover, the cooking parameters influence the functionality again. Fully cooked products require a different functionality than fresh coated products. DPS is known for its complete coating systems. Recently, a full Gluten Free range of coating materials has been introduced.

Predusts

Usually the first process step in a coating procedure, but can also be used as single coating step in order to give colour or taste. A powder form product that is applied either by hand or by a predusting device. Main functionalities or reasons of application are to improve the adhesion of the coating in general, to improve the yield, to improve crispiness and to import and introduce a specific taste. The DPS predusts are designed to perform either one of those objectives and in many cases they realise more or all of those objectives. Suitable for reformed products but also commonly used for bone-in cuts with or without skin.

Batters

A very wide range of batter mixes is used. Usually, an adhesion batter is used as method to stick crumbs and breadings on a product. All DPS batters are supplied in powder form and are diluted in water before usage. Application usually takes place in a batter or tempura dipping machine. A DPS batter is designed for good adhesion, excellent crispiness and a perfect coating stability. Inclusions of taste and colour are options that can be built in upon your request. Viscosity, dilution rates and pick-up are adjusted to product, process and demand. DPS Batters are suitable for all cuts and for reformed products. They can be used in combination with a first predusting step, and with all breading and breadcrumb possibilities.

Breadings

A very wide range of possibilities exist. Tailor made development is rule rather than exception because the final breading determines not only aspects such as colour, but also taste, texture, stability of the end product, crispiness, yield, price, general appearance and suitability for various reheating processes. In DPS we distinguish both flour type fine powder breadings and the coarser breadcrumb systems. Different applications are ranging from drumbreaders to predust machines to breadcrumb machines. Various flour breadings are available for drumbreaders and predusting machines that include taste and are designed to function in pressure fryers or open fryers and are made for both cuts and reformed products. In terms of breadcrumb systems, many colours, sizes and tastes are available.

Specialty Crumbs

A wide range of specialty crumbs is offered. Use of specific flavour combinations and attractive colours make the best attraction of your product. Various origins of coating types can be included such as extruded type materials made from vegetables, potato, rice, corn as well as Japanese types and Super Crisp types of breadcrumbs.

Tempura Batters

Designed for its ability to puff and expand, these powder formed products form a thick solution when diluted in water. Specific production methods are required to achieve a constant and perfect result. A perfect result is characterised by a very airy and crispy product after the final frying step, a good adhesion to the surface of the base product and a minimised oil pick-up. The colour and taste of this product type can be adjusted to your specific requirements. This concept is usually used in combination with a predusting step and since the tempura batter is applied as liquid, fixation of the coating is done by frying. Our new revolutionary Meat-Vegetable Tempura Batter is even guaranteeing NO FAT at all!

Topcoatings

Specific batters that are used as a topcoating around coated or non-coated products. The powderform products are diluted in water and applied in a batter machine. Since the Topcoatings are applied as liquid, they need to be fixed by a frying / cooking step. There are various reasons to apply a topcoating around various products. Reasons include: an up to 40% reduction in oil/fat pick-up during pre-frying, increased crispiness of the final product, making the final product suitable for oven reheating, keeping crispiness of products for a long time after preparation in hot cabinet storage, improving colour and taste, preventing darkening or even burning, improving drastically the yield of fully cooked products, and so on. Many applications are known and Dutch Protein & Services has built a vast experience in this field over the past years.

Oven Coatings

Coating systems based on breadcrumb coatings that do not need frying in oil to become crispy. These full coating concepts realise traditional crispiness and colour without frying, and without carrying fat. Usually applied in 4 stages: a dry predust, a water diluted special oven batter, a breading followed by the last Spray Oven Topcoating that is diluted in water. This system is designed for fully oven cooked products. It goes without saying that reheating is done in the oven. Prevention of oil and fat is guaranteed as well as an excellent crispiness. Colour and taste can be tailored to your wishes.

It is always the case that the complete coating system functions in cooperation with the base product. It is therefore of extreme importance that the complete food system is in balance. A change of one aspect can destabilise the functionality completely. Moreover, the cooking parameters influence the functionality again. Fully cooked products require a different functionality than fresh coated products. DPS is known for its complete coating systems. Recently, a full Gluten Free range of coating materials has been introduced.

Predusts

Usually the first process step in a coating procedure, but can also be used as single coating step in order to give colour or taste. A powder form product that is applied either by hand or by a predusting device. Main functionalities or reasons of application are to improve the adhesion of the coating in general, to improve the yield, to improve crispiness and to import and introduce a specific taste. The DPS predusts are designed to perform either one of those objectives and in many cases they realise more or all of those objectives. Suitable for reformed products but also commonly used for cuts to make for example schnitzels.

Batters

A very wide range of batter mixes is used. Usually, an adhesion batter is used as method to stick crumbs and breadings on a product. All DPS batters are supplied in powder form and are diluted in water before usage. Application usually takes place in a batter or tempura dipping machine. A DPS batter is designed for good adhesion, excellent crispiness and a perfect coating stability. Inclusions of taste and colour are options that can be built in upon your request. Viscosity, dilution rates and pick-up are adjusted to product, process and demand.DPS Batters are suitable for all cuts and for reformed products. They can be used in combination with a first predusting step, and with all breading and breadcrumb possibilities.

Breadings

A very wide range of possibilities exist. Tailor made development is rule rather than exception because the final breading determines not only aspects such as colour, but also taste, texture, stability of the end product, crispiness, yield, price, general appearance and suitability for various reheating processes. In DPS we distinguish both flour type fine powder breadings and the coarser breadcrumb systems. Different applications are ranging from drumbreaders to predust machines to breadcrumb machines. Various flour breadings are available for drumbreaders and predusting machines that include taste and are designed to function in pressure fryers or open fryers and are made for both cuts and reformed products. In terms of breadcrumb systems, many colours, sizes and tastes are available.

Specialty Crumbs

A wide range of specialty crumbs is offered. Use of specific flavour combinations and attractive colours make the best attraction of your product. Various origins of coating types can be included such as extruded type materials made from vegetables, potato, rice, corn as well as Japanese types and Super Crisp types of breadcrumbs.

Tempura Batters

Designed for its ability to puff and expand, these powder formed products form a thick solution when diluted in water. Specific production methods are required to achieve a constant and perfect result. A perfect result is characterised by a very airy and crispy product after the final frying step, a good adhesion to the surface of the base product and a minimised oil pick-up. The colour and taste of this product type can be adjusted to your specific requirements. This concept is usually used in combination with a predusting step and since the tempura batter is applied as liquid, fixation of the coating is done by frying. Our new revolutionary Meat-Vegetable Tempura Batter is even guaranteeing NO FAT at all!

Topcoatings

Specific batters that are used as a topcoating around coated or non-coated products. The powderform products are diluted in water and applied in a batter machine. Since the Topcoatings are applied as liquid, they need to be fixed by a frying / cooking step. There are various reasons to apply a topcoating around various products. Reasons include: an up to 40% reduction in oil/fat pick-up during pre-frying, increased crispiness of the final product, making the final product suitable for oven reheating, keeping crispiness of products for a long time after preparation in hot cabinet storage, improving colour and taste, preventing darkening or even burning, improving drastically the yield of fully cooked products, and so on. Many applications are known and Dutch Protein & Services has built a vast experience in this field over the past years.

Oven Coatings

Coating systems based on breadcrumb coatings that do not need frying in oil to become crispy. These full coating concepts realise traditional crispiness and colour without frying, and without carrying fat. Usually applied in 4 stages: a dry predust, a water diluted special oven batter, a breading followed by the last Spray Oven Topcoating that is diluted in water. This system is designed for fully oven cooked products. It goes without saying that reheating is done in the oven. Prevention of oil and fat is guaranteed as well as an excellent crispiness. Colour and taste can be tailored to your wishes.

It is always the case that the complete coating system functions in cooperation with the base product. It is therefore of extreme importance that the complete food system is in balance. A change of one aspect can destabilise the functionality completely. Moreover, the cooking parameters influence the functionality again. Fully cooked products require a different functionality than fresh coated products. DPS is known for its complete coating systems. Recently, a full Gluten Free range of coating materials has been introduced.

Predusts

Usually the first process step in a coating procedure, but can also be used as single coating step in order to give colour or taste. A powder form product that is applied either by hand or by a predusting device. Main functionalities or reasons of application are to improve the adhesion of the coating in general, to improve the yield, to improve crispiness and to import and introduce a specific taste. The DPS predusts are designed to perform either one of those objectives and in many cases they realise more or all of those objectives. Suitable for reformed products but also commonly used for cuts to make for example schnitzels.

Batters

A very wide range of batter mixes is used. Usually, an adhesion batter is used as method to stick crumbs and breadings on a product. All DPS batters are supplied in powder form and are diluted in water before usage. Application usually takes place in a batter or tempura dipping machine. A DPS batter is designed for good adhesion, excellent crispiness and a perfect coating stability. Inclusions of taste and colour are options that can be built in upon your request. Viscosity, dilution rates and pick-up are adjusted to product, process and demand. DPS Batters are suitable for all cuts and for reformed products. They can be used in combination with a first predusting step, and with all breading and breadcrumb possibilities.

Breadings

A very wide range of possibilities exist. Tailor made development is rule rather than exception because the final breading determines not only aspects such as colour, but also taste, texture, stability of the end product, crispiness, yield, price, general appearance and suitability for various reheating processes. In DPS we distinguish both flour type fine powder breadings and the coarser breadcrumb systems. Different applications are ranging from drumbreaders to predust machines to breadcrumb machines. Various flour breadings are available for drumbreaders and predusting machines that include taste and are designed to function in pressure fryers or open fryers and are made for both cuts and reformed products. In terms of breadcrumb systems, many colours, sizes and tastes are available. It is important to realise that fish is a very delicate product that needs delicate treatment and processing. This means that not all applications are suitable for each fish product.

Specialty Crumbs

A wide range of specialty crumbs is offered. Use of specific flavour combinations and attractive colours make the best attraction of your product. Various origins of coating types can be included such as extruded type materials made from vegetables, potato, rice, corn as well as Japanese types and Super Crisp types of breadcrumbs.

Tempura Batters

Designed for its ability to puff and expand, these powder formed products form a thick solution when diluted in water. Specific production methods are required to achieve a constant and perfect result. A perfect result is characterised by a very airy and crispy product after the final frying step, a good adhesion to the surface of the base product and a minimised oil pick-up. The colour and taste of this product type can be adjusted to your specific requirements. This concept is usually used in combination with a predusting step and since the tempura batter is applied as liquid, fixation of the coating is done by frying. Our new revolutionary Fish-Vegetable Tempura Batter is even guaranteeing NO FAT at all!

Topcoatings

Specific batters that are used as a topcoating around coated or non-coated products. The powderform products are diluted in water and applied in a batter machine. Since the Topcoatings are applied as liquid, they need to be fixed by a frying / cooking step. There are various reasons to apply a topcoating around various products. Reasons include:
- an up to 40% reduction in oil/fat pick-up during pre-frying,
- increased crispiness of the final product,
- making the final product suitable for oven reheating,
- keeping crispiness of products for a long time after preparation in hot cabinet storage,
- improving colour and taste,
- preventing darkening or even burning,
- improving drastically the yield of fully cooked products,
- and so on.
Many applications are known and Dutch Protein & Services has built a vast experience in this field over the past years.

Oven Coatings

Coating systems based on breadcrumb coatings that do not need frying in oil to become crispy. These full coating concepts realise traditional crispiness and colour without frying, and without carrying fat. Usually applied in 4 stages: a dry predust, a water diluted special oven batter, a breading followed by the last Spray Oven Topcoating that is diluted in water. This system is designed for fully oven cooked products. It goes without saying that reheating is done in the oven. Prevention of oil and fat is guaranteed as well as an excellent crispiness. Colour and taste can be tailored to your wishes.