The No1 Rusk for minced meat products. Produced with the traditional slow bread making method. Consistent, with strict microbiological specifications. Capable of absorbing water 2-3 times its weight without becoming soft and pasty. Accommodates the mixing procedure and gives a homogenous and more juicy product. Available in various sizes, from fine powder to coarse and also from whole wheat flour. Ideal also as filler and carrier.

GLUTEN FREE
Rusk and Breadcrumbs gluten free. Produced in separate facilities than the conventional ones. Gluten level < 5 ppm.

BATTERS
Variety of batters for different applications, adhesive and tempura. Excellent behavior both in chilled and frozen conditions. Ensure fine binding between the substrate and the breadcrumb and they prohibit moisture transfer for the inner to the outer part of the product.

PREDUST
Highly functional products used for dusting in difficult applications with high moisture levels, before applying the batter.