End Product

Batters, Breadings & Coatings: Adhesion Batters

Arise® 5000

Wheat Protein
  • Reduces fat absorption
  • Increases moisture retention
  • Increases dough extensibility

Arise® 6000

Wheat Protein
  • Improves dough development
  • Improves processing tolerance
  • Increases finished product volume

Midsol™ Adhere

Wheat Starch
  • Increases adhesion and uniformity
  • Reduces fat absorption
  • Imparts crispness

Pregel™ Adhere 2000

Wheat Starch
  • Provides superior adhesion
  • Increases uniform coverage