High-performance ingredients for breading
Breadings are often the first point of contact with a product and have a significant impact on the taste experience. That’s why our breading solutions are not just a simple coating, but a true sensory experience. We are proud to offer you a wide range of high-performance ingredients for breading that take your end product to the next level. Crispy, spicy, sweet or savory – we have the starches and extrudates to meet your needs.
A wide range of ingredients to cover all of the relevant needs of the breading and coating industry
Do you want your product to stand out from the crowd? Are visual highlights, different colors, and a unique bite important to you?
Our solution is Lory® Crumb, for breadings with a unique look and textural highlights in a variety of colors and shapes.
Do you want to achieve better adhesion without compromise?
Our Lory® Starch Saphir pure is the perfect choice for frying! It allows steam to escape through the breading, ensuring that the breading sticks firmly to the surface of the substrate.
Do you want to achieve a crispy and durable texture for your coating or breading system?
Our extruded Lory® Crumb enhances crispiness and provides a satisfying crunch. Use it alone or with breadcrumbs.
Lory® Starch Iris, with fine particles like rice starch, offers a tender-crunchy mouthfeel. Perfect for enhancing texture and flavor in your recipes.
Do you need to ensure a defined amount of breading per unit of substrate with precise viscosity control?
Our pre-gelatinized wheat starch Lory® Starch Solaris and extruded flour Lory® Flour PX16 have a high cold water swelling power, allowing for precise viscosity adjustment. This ensures process stability and a consistent pick-up over time. Our advanced ingredients will help you achieve reliable and stable results in your food processing.
Dedicated portfolio for every need
With our wheat-based solutions and our expertise, a whole new world of individual product designs opens up to you.
Lory® Crumb
Our extruded Lory® Crumb for manufacturers of crispy coatings and crunchy breadings.
- 100- % plant-based source
- Extruded product
- Based on wheat, maize or rice
- Enhances crispiness of breadings
- Available in different colors (white, yellow)
- Available in different shapes (hearts, triangles, balls, discs, crescents)
- Very stable at high temperatures → delayed burning when deep-frying
- Yellow color (maize) remains after deep-frying
Lory® Starch Saphir pure
Lory® Starch Saphir pure is a modified starch to ensure best adhesion.
- Improves the adhesion of breadcrumbs without INS number
- For durable and crispy coatings
- Process stable
- Freeze/thaw stable
- Supports vapor permeability during cooking or frying
- Low viscosity → high solid content is possible for optimal results
Lory® Starch Iris
Our native starch Lory® Starch Iris enhances crispiness and adhesion.
- A high content of particles < 10 μm
- Its small starch grains penetrate the substrate
- Binds water during cooking
- Reduces fat absorption
- Supports surface film formation
- Substrate protection
- A thin starch-based coating keeps French fries and other fried vegetables crispy for longer
- Replacement of rice starch, improved cost effectiveness
- No INS number
Lory® Starch Solaris
Lory® Starch Solaris, as a pre-gelatinized modified wheat starch, is ideal for adjusting the viscosity in wet batters and tempura coatings.
- Pre-gelatinized modified wheat starch, INS 1414
- Ideal for controlling the viscosity and thus pick-up of coatings
- Improved process stability (shear, heat, acid, temperature)
- Cold water swelling
Lory® Flour PX16
Lory® Flour PX16, extrduded wheat flour, is ideal to adjust viscosity and pick-up in batters and tempura coatings.
- Pre-gelatinized (extruded) wheat flour
- High swelling power → ideal for controlling viscosity and pick-up of coatings
- Cost effective
- Cold water swelling
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