Extrusion Co can offer a wide selection of coating crumbs depending on your specific needs.

Sizing & Texture

We can offer products from fine 40 thou, 50 thou, 60 thou, medium 80 thou to 120 thou through to a coarser 200 thou J Crumb or panko style product. With our sizing and milling options, we can create products that have a very even particle size through to products that are a blend of coarse and fine depending on the functional requirements of your coating process and texture desired on the finished product.

Colour

Our process allows us to tailor production to specific colour needs depending on your application, visual look required and desired label declarations.

Whites with no added colour – ‘clean look – clean label’ – if required formulations can be tailored with the addition of dextrose to create a maillard reaction on cooking, to achieve a light to medium browning.

Crust fleck – with our range of fine and coarse whites we can produce various degrees of brown fleck in our products to achieve the same appearance of a baked loaf – but with all the advantages of an extruded crumb.

Golden colours – a very popular range with our capability to offer varying shades from light, medium to dark – and even mixed blends of white and golden crumbs in your desired size range. Only natural colours are used in making our golden crumbs.

Yellows and browns – we are able to offer customised solutions around varying shades of yellow and or brown crumbs – again only using natural colours. As this is a customised service or ‘make to order’ – MOQ’s will apply.

NEW Panko J Crumb

Extrusion Co – has now developed a truly authentic Japanese (J) style Panko Crumb with characteristic elongated shard shape, producing a highly textured surface on frying and having traditional baked crumb odour and taste.

We can produce this in a large 250 thou format or finer 120 thou crumb, in both a bleached white and/or with crust colour.

Packaged in pallets of 35 x 10kg – other pack sizes can be customised depending on volume.

Whole Meal

With the addition of whole and kibbled grains we are able to make an excellent fresh wholemeal crumb with all the advantages of extrusion based cooking and no risk from using recycled wholegrain bread.

Please note:  See also specialist coating crumb options under ‘Potato Crumb’ and ‘No Gluten’ 

STUFFING CRUMB

Stuffing’s are used to fill a cavity in another food item while cooking these typically include; poultry, selected meat cuts, eggs and vegetables. Stuffing/fillings traditionally were made from left over or stale bread that has been dried and then crumbed. As commercial demand has grown for food products such as ready stuffed chickens – so has the demand for commercially available stuffing crumb/fillers.

At Extrusion Co we can offer you a wider selection of clean fine white crumb, crust flecks and wholemeal based crumbs. Also see our ‘No Gluten’ product section as well. Stuffing’s will be prepared with a variety of herb and seasoning bases and in some cases dried fruits and nuts such as cranberries, apricots, flaked almonds or chestnuts.

Extrusion Co has also recently developed a superior stuffing crumb base using a modified extrusion process. Historically extruded crumb has not been favoured for stuffing as it tended to impart crumbly texture.  Our modified process imparts superior binding properties to our crumb and as they say ‘proof is in the pudding’ – or should that be ‘stuffing’.

POTATO CRUMB

One of the speciality products that we produce through Extrusion based cooking is an excellent full of flavour ‘Potato Crumb’. This is a potato and wheat based formulation with all the functionality you would expect from a normal 100% wheat based crumb.

Given the specialist nature of this product we tend to make this product to order and MOQ’s may apply. We can also tailor the level of potato flavour and size of crumb to your specific requirements.

'NO GLUTEN’ CRUMB

Here at Extrusion Co we get numerous requests for ‘Gluten Free Crumb’ –  as a specialist in crumb products we can provide a superior product for this application based on 100% gluten free materials using New Zealand grown corn and Australian grown long grain rice. Unlike a lot of ‘Gluten Free Crumbs’ our product has a clean open structure with excellent mouth feel as the extrusion based cooking process allows for good expansion and even cooking, which is difficult to achieve in a non-gluten baked product.

We currently offer this product in an 80 thou crumb and a 120 thou sized crumb. Both product variants are suitable for coating applications and give good definition,stand out on Fish and or meat products or indeed any other crumb products. Our 80 thou ‘No Gluten’ product can also be used as binder for sausage meats and stuffing’s and is also an excellent option for non-meat, fish based vegetarian and vegan products.

For clients wanting to achieve a ‘Gluten Free Status’ we can implement agreed testing protocols on each batch to verify that there is no ‘detectable’ gluten present. Please don’t hesitate to contact us if you would like further information.

RUSK CRUMB

Traditional English sausage making has usually incorporated some form of cereal binder which historically tended to be a baked sheeted unleavened product called ‘rusk’, but with developments in modern baking and now extrusion based cooking technology, sausage makers can now source a superior extruded rusk binder. The prime function of rusk is to impart texture and absorb free water during processing and fats after cooking.

Sausages made with traditional baked crumb exhibit water release known as ‘syneresis’ after about 24 hours and with the high micro load incumbent in traditional crumb, fresh sausages will have a decreased shelf life and tend to sour prematurely often imparting a slimy mycobacterial coating, leading to an unpalatable product. With the superior water holding properties, extruded crumb rusk allows the sausage maker the option to use less rusk crumb as a binder or to increase the overall amount of water added to the mix. Please note if using our extruded crumb for the first time on a 1:1 replacement for baked crumb, as a general guide we suggest that you will need to increase the amount of water added by approximately 30%.

BISCUIT CRUMB & PIECES

One of the unique products we make at Extrusion Co is a fantastic chocolate biscuit crumb that is ideal as a dessert topping, in particular on ice cream or soft serve. This crumb is also ideal as topping on bakery items such as cakes and donuts and can be milled down into a finer crumb to make an excellent base for cheese cakes or chocolate inclusion.

Our chocolate biscuit pieces are approximately 8mm x 13mm x 5mm can be used in a variety of applications such as;

Crunchy biscuit centre in enrobed chocolates.

Dark or white chocolate coated centres, e.g. ‘cookies and cream’ and then used as an ice cream inclusion.

Crunchy biscuit inclusions, used in bars, nougat logs or truffle centres.