|
Seasoning Systems - Glaze & Rub Coatings
|
||
 |
||
| . | ||
| Why specify our Rubs and Glazes? The answer’s right before your eyes. |
||
| . | ||
| People decide what to eat with their eyes, which is why glazes and rubs keep rising in popularity. Beyond their flavor-enhancing qualities, these liquid and dry systems enable developers to differentiate their products by creating an evocative identity while displaying a particulated or distinctive sheen. Plus, when used with lean substrates, they enable manufacturers to make lower fat label claims without sacrificing variety or flavor. |  |
|
| . | ||
| Processor-friendly payoffs.
From a production standpoint, glazes and rubs also seal in moisture and inhibit surface dehydration. This, in turn, protects products against freezer burn and improves yield. These coatings also confer a proper Maillard reaction (sugar balance for browning). A Glaze for all reasons. A common problem with glazes is freezing point depression, which causes products to stick to the conveyor during freezing. To avoid this, our technologists will determine the optimal solute concentration to allow the glaze and substrate to freeze quickly. Plus, they’ll fine-tune the glaze’s viscosity to ensure it adheres without dripping. Add our extensive culinary expertise and you know you’ll be getting the right glaze for your needs. Custom Rubs that rule. Newly Weds® Foods offers you a complete collection of dry rubs, from salt-based to starch-based to crackermeal. Working closely with your development team, we’ll formulate a rub that covers evenly, with the precise flavor, texture, adhesion and appearance you desire. |
||
| . | ||
|
|
||
| . |  |
|
|
can be customized for a wide array of substrates including: |
||
| . | ||
|
Chicken Fin Fish Ham Pork |
Turkey Vegetables Wild Game & Venison... |
|
| . | ||
|
|
||