OVEN-BAKED CRUNCH

OVEN-BAKED CRUNCH

Nowadays, there is more than one way to ensure that snack products still have a crunchy bite, even when they are heated in the oven rather than in the deep-fat fryer. With this in mind, Dutch Protein & Services® has developed a special ovenable coating, the Crunchy Coat®.

DPS_Crunchy CoatDeveloped by Future Concepts®, the DPS® Crunchy Coat® system entails several steps depending on the product and application. Two products, a crunchy snack and an equally crunchy schnitzel, demonstrate the real-life application of the Crunchy Coat® system.

The Mexican snack product contains 50% chicken fillet, supplemented with vegetables and cheese and seasoned with a DPS2016_02_031Mexican spice mix. The Crunchy Coat® system for this product comprises five steps: Crunchy Dust®, the Crunchy Wetcoat® which is in liquid form, the Crunchy Breader®, then the Crunchy Wetcoat® again and a second Crunchy Breader®. To make the crunchy schnitzel, pork fillet is injected, tumbled, sliced and flattened. Only three steps are required to achieve the desired degree of crunchiness for this product: Crunchy Dust®, Crunchy Wetcoat® and Crunchy Breader®.

In both cases, the products are frozen after being deep-fried. When they are heated in the oven for consumption, they remain nice and crunchy – which is precisely what consumers want. Therefore, these products are also ideal as meal components in catering as well as being suitable for the retail and foodservice channels.