Toppings Functionality
The functionality of Chaucer Food's toppings derives from 4 key attributes:
Pre-oiling
The breads are pre-oiled which means they are self-basting when heated in the oven or microwave. This helps develop texture by setting the structure of the crumb on heating.
The presence of oil has to a number of other important properties.
It can help develop flavour as well as texture. Non oiled crumbs tend to be bland and tasteless when used in these types of applications.
The oil also acts as a flavour carrier, aiding dispersion and absorption of other flavour components (e.g. when the topping is used in conjunction with an ingredient like cheese). The oil can also help to encapsulate flavour components enhancing taste of the end product.
Finally, the oil acts a moisture barrier during storage retarding the long-term adverse effects of moisture on quality and shelf life. This helps to stop discoloration of the crumb, especially in a chilled storage environment where non-oiled crumbs have a tendency to discolour and go grey over time.
High density
Toppings are made from specially formulated, high-density breads that minimise expansion of the dough thereby developing a cell structure that enhances crispiness of the final breadcrumb.
Toasting
Toasting also modifies and sets the structure of the bread to enhance crispiness. It helps to develop colour.
Particle size profile
The particle size profile of the topping is important for a number of reasons. Finer particles help the topping to adhere to the substrate and fill in between the larger piece sizes to give a comprehensive and uniform coverage. The coarse fraction gives the topping its characteristic visual appearance and crispy texture.
It is the combination of each of these properties that give toppings their advanced functionality.
Back