CRISP FILM® is a white to off-white powder that is a modified high amylose corn starch. It exhibits good film-forming characteristics and acts as a protective barrier when used as a coating for fried foods. These same characteristics also help in reducing oil pickup, increasing product crispiness and reducing moisture loss in deep fat fried (battered and breaded) foods. CRISP FILM® is commonly used to impart internal bonding strength and texture for formed potato, meat, and vegetable products.
Amount of Crispfilm required for various applications:
An excellent starting point is 10% for batters and fried foods, whereas for thickening applications start with 1%. An additional amount of Thick N Cold maybe required depending of the viscosity.
Crisp Film used in a Tempura Batter
|Country of Origin||USA|
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