COATED CAULIFLOWER BITES

Gluten-free and vegan friendly, BALLE FARMS Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafés, restaurants, fast-food and catering, BALLE FARMS Coated Cauliflower Bites are the perfect addition to any Summer menu. Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any take-out, delivery, or snack menu.

employed to enhance the taste, appearance, and texture of foods, improving their overall sensory appeal. Additionally, they help to maintain the moisture content of foods during deep-frying. Both batters and breadings can also safeguard meat and seafood while being frozen or fried, preserving moisture and resulting in a juicier end product.

Ensuring that crispy foods remain crispy during take-out and delivery orders can pose a challenge. Customers expect menu items that are meant to be crispy to retain their texture, but conventional breadings often do not withstand the time it takes for delivery.

Batters, commonly referred to as "wet coatings," typically consist of a mixture of flour and liquids (such as milk or eggs). Although wheat flour has been the go-to ingredient for some time, the rising popularity of glutenfree diets has encouraged manufacturers to experiment with alternatives like rice, potato, and soya flours. To enhance the fluffiness of the finished product, leavening agents like baking powder and beer are frequently added to batters. In contrast, breadings are drier coatings composed of particulates that stick to the protein's surface. Typical breadings range from simple blends of wheat flour, corn starch, and seasonings to more complex varieties containing breadcrumbs and other ingredients like nuts and seeds for added flavor and texture.

Increased consumer demand for healthier options has led to the development of coatings that promote health benefits. One of the most common examples is gluten-free batters and breadings that utilise flours made from vegetables and pulses like lentils, peas, and chickpeas instead of wheat-based varieties. Meanwhile, the coated foods market has recognised the potential of ancient grains,