Pulses in Batters & Breading

In batter, breading and coating systems, pulse ingredients provide a functional benefit similar to conventional flours, modified starches, gums, colourants and other ingredients while appealing to the consumer desire for simple ingredients that align with many “free-from” claims.

In the right ratios, the addition of pulse ingredients can also improve the nutritional profile of the end product. The heat generated during frying can remove off-flavours typically associated with raw flours and creates a savoury note that is complementary to fried products.

Applications

Fried Chicken (thighs, tenders, nuggets, etc.), Battered Fish, French Fries, Mozzarella Sticks, Onion Rings and more.

Function

Thicken batter, develop golden-brown colour, improve texture and crispiness, reduce cooking times, improve holding texture, enhance nutrition

Marketing Appeal

Substitute conventional flours, modified starches, gums, colourants and other ingredients with a clean-label alternative.

Appears on ingredient label as “lentil flour”, “pea starch”.

Aligns with consumer trends: “gluten-free”, “dairy-free” etc