3 MIN READ • BATTER & BREADING
The Challenge: Our customer, a leading fast-food chain faced challenges with their fried chicken products losing their crispiness and becoming soggy after a short period. This affected customer satisfaction and resulted in increased waste and decreased sales.
The Objective: Enhance the shelf life and maintain the crispy texture of fried chicken using BEBATTER Starch Series
The Solution: They partnered with our team to incorporate BEBATTER, a modified tapioca starch solution, into their frying batter. BEBATTER was chosen for its superior moisture retention, crispiness enhancement, and freeze-thaw stability.
Process
Step 1: Formulation Development
Developed a new batter recipe incorporating BEBATTER modified tapioca starch.
Adjusted the starch concentration to optimize the balance between crispiness and moisture retention.
Step 2: Pilot Testing
Conducted small-scale frying tests to evaluate the performance of the new batter.
Assessed the texture, crispiness, and moisture retention of the fried chicken over time.
Step 3: Quality & Shelf Life Assessment
Monitored the fried chicken for extended periods to evaluate long-term texture stability.
Conducted sensory evaluations with a panel of consumers to compare the new formulation against the original.
Results:
Improved Crispiness
The BEBATTER modified tapioca starch significantly enhanced the crispiness of the
fried chicken, keeping it crunchy for 4-5 hours. Consumer feedback indicated a noticeable improvement in texture, with the chicken remaining crispy even after several hours of storage.
Extended Freshness
The new batter formulation provided excellent moisture retention, preventing the
chicken from becoming soggy. The fried chicken maintained its fresh, appetizing appearance and texture throughout the day.
Reduced Waste & Increased Sales
With prolonged crispiness and freshness, the fast-food chain experienced a reduction in
waste due to fewer discarded products. Customer satisfaction improved, leading to increased sales and positive reviews.
Enhanced Product Stability
The BEBATTER modified tapioca starch ensured consistent performance even under
varying cooking and storage conditions. The fried chicken exhibited superior stability, maintaining its quality and appeal over time.
The incorporation of BEBATTER modified tapioca starch into the frying batter significantly improved the quality and shelf life of the fried chicken. The fast-food chain successfully addressed their challenges, resulting in enhanced customer satisfaction, reduced waste, and increased sales. The chicken stayed crispy for 4-5 hours, demonstrating the effectiveness of BEBATTER modified tapioca starch in prolonging freshness and enhancing texture, making it a valuable solution for the food industry.
