PerfectaCOAT^®

PerfectaCOAT^® is developed to help coated products retain crispness and texture during holding after frying or baking. This is particularly relevant for French fries and other foodservice products that must remain appealing between preparation and consumption. Holding performance depends on time, temperature, humidity, packaging and product geometry.

PerfectaCOAT^® has a neutral taste profile and is designed to support the original flavour of the coated product. Depending on the selected grade and formulation, it can also help control surface appearance, colour, expansion and texture. The final result should be validated against the desired product specification.

Yes. Selected PerfectaCOAT^® solutions can be used in both fried and oven-baked coated products. The appropriate solution depends on the required expansion, surface texture, colour, crispness, cooking method and holding time. Application testing is recommended because oven baking and deep frying create different heat and moisture conditions.

PerfectaCOAT^® is Avebe’s potato-based coating portfolio for coating fried and oven-baked food products. It is used to improve crispness, texture, coating performance and holding time in applications such as French fries, formed potato products and selected coated snacks.

Different PerfectaCOAT^® solutions can be selected according to the product, preparation method and required finished-product texture.

Long-lasting crispness depends on the coating formulation, coat weight, frying or baking conditions, moisture migration and holding conditions.

PerfectaCOAT^® helps create a crisp outer layer that remains stable for longer after preparation, including during heat-lamp holding in foodservice applications. Final performance depends on the complete formulation and production process.