COARSE FLOUR INGREDIENT CREATION for BATTERING & BREADING

COARSE FLOUR offers excellent solution to manufacturers who have explored a creative texture for battering and breading in coating system with simple ingredient and clear label as consumer trends.

PLANT BASED The function properties from various botanical sources, including tapioca or rice.

LABEL FRIENDLY Simply label on your product as plant based starch/ flour.

GMO Non-GMO*.

COARSE FLOUR Product Description: Native tapioca starch based Label declaration: Tapioca starch Appearance: White to creamy white with graininess and powder

Texture creation.  Create the excellent crunchy texture for your inspiration on deep fried products.

Benefits:  Provide Adhesive Properties Excellent binding and adhesive functions in batter. Keep your meat juiciness.

 Create uniformly granular on surface. Granule of coarse flour uniformly coating on surface and fully cook up after frying.

Valid date: 1 Apr 2020_Rev00

Contact us:  +66 (2) 2285-0040  [email protected]  www.rosestarch.com COARSE FLOUR INGREDIENT CREATION for BATTERING & BREADING

COARSE FLOUR is tapioca based starch. We have created a unique process technic for our granules of coarse flour which is suitable for battering and breading in coating system. It has more crunchy texture and excellent on adhesive property. With this ingredient creation, customer can explore a new crunchiness experience on your deep fired products.

Key Application Areas & Benefits

• Crunchiness sensation. • Long keeping crunchiness. • Reducing oil absorption. Breading

• Binding capability on coating system. • Keep juiciness and flavor in meat. Batter

• Crunchiness texture • Adhesive properties of coating. Snack

Basic Product Specification

Physical and Chemical Data Moisture content, % 13.0 max. AOAC 925.10 pH 4.5 - 7.0 pH Meter (10% solution) Ash content, % 0.25 max. AOAC 923.03 Sulfur dioxide, ppm Less than 30 Rankine Volumetric Method Particle size Sieve analysis - on mesh No. 10 20% Max - on mesh No. 20 30% Min - on mesh No. 30 20% Max

*Claims: The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. We recommend you advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, labelling or specific applications in any particular jurisdiction. This product information is published for your consideration and independent verification. ROSEBRAND accepts no liability for its accuracy or completeness. Valid date: 1 Apr 2020_Rev00

Contact us:  +66 (2) 2285-0040  [email protected]  www.rosestarch.com COARSE FLOUR INGREDIENT CREATION for BATTERING & BREADING

Taiwanese style FRIED CHICKEN apply in Typical Information Batter & Breading Chicken breast (1 piece) 200 g Marinade seasoning liquid 200 g (water, soy sauce, pepper, salt and spices) For Batter Cold water 120 g COARSE FLOUR 80 g For Breading COARSE FLOUR 100 g

Procedure

1. Remove the skin of the chicken breast. 2. Butterfly the chicken breast twice with a sharp knife and then flatten the chicken breast. 3. Soak the chicken in marinade liquid for 15 – 20 min. 4. Dissolve COARSE FLOUR in cold water. 5. Dip marinated chicken into the batter.

6. Coat chicken breast with COARSE FLOUR and shake off the excess flour and rest for 2-3 min. 7. Deep fry at 175-180 °C for 3-5 min. or until golden brown. Functional Benefit

• Excellent crunchy and keep long on this texture performance. • Crunchy granule uniformly on surface. • Maintain juicy and flavor in meat with firmness and stiffness on the whole chicken. • High adhesive properties on chicken coating.

Valid date: 1 Apr 2020_Rev00

Contact us:  +66 (2) 2285-0040  [email protected]  www.rosestarch.com COARSE FLOUR INGREDIENT CREATION for BATTERING & BREADING

Taiwanese style FRIED CHICKEN apply in Breading Typical Information

Chicken breast (1 piece) 200 g Marinade seasoning liquid (water, soy sauce, pepper, salt 200 g and spices) COARSE FLOUR 100 g

Procedure

1. Remove the skin of the chicken breast. 2. Butterfly the chicken breast twice with a sharp knife and then flatten the chicken breast. 3. Soak the chicken in marinade liquid for 15 – 20 min. 4. Coat chicken breast with COARSE FLOUR and shake off the excess flour. 5. Rest the coated chicken for 5-10 min. 6. Deep fry at 175-180 °C for 3-5 min.

Functional Benefit

• Excellent crunchy and firmness texture. • Crunchy granule uniformly on surface. • High adhesive properties on chicken coating. Binding property by COARSE FLOUR

Valid date: 1 Apr 2020_Rev00