The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, flying or boiling the water, or water vapour, exposed foodstuff.

The present disclosure relates to a method for preparing bread crumbs, bread crumbs prepared thereby, and frozen foods prepared using the bread crumbs.

The present disclosure relates to a method for preparing bread crumbs, bread crumbs prepared thereby, and frozen foods prepared using the bread crumbs.

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100 C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100 C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

A unique bread crumb composition is disclosed. The bread crumb composition is derived from a dough. The dough is added with a protein content. The protein content is maize protein. The derived bread crumbs composition comprises a source of protein content that ranges from about 20% to about 50%. The protein-derived bread crumb absorbs about 25%-50% less fat to reduce calories. The bread crumb composition is prepared from various other proteins with different absorption rates. Further, a method is used to prepare the bread crumb composition from a dough added with a protein content of about 20-80%.

A unique bread crumb composition is disclosed. The bread crumb composition is derived from a dough. The dough is added with a protein content. The protein content is maize protein. The derived bread crumbs composition comprises a source of protein content that ranges from about 20% to about 50%. The protein-derived bread crumb absorbs about 25%-50% less fat to reduce calories. The bread crumb composition is prepared from various other proteins with different absorption rates. Further, a method is used to prepare the bread crumb composition from a dough added with a protein content of about 20-80%.

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100 C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.

A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.