BATTER VS EGG WASH
WHY BATTER IS BETTER THAN EGG WASH
COST SAVINGS SOLUTIONS
CHEF DESIGNED COST SAVING SECRETS
Multi-Purpose Convenience
THE KEYS TO GETTING THE MOST OUT OF OUR PRODUCTS
UPPER CRUST BATTER VS EGG WASH
WHILE EGGS ARE WREAKING HAVOC ON FOOD COST,
A SINGLE POUND OF OUR EGG FREE PRE DIP BATTER
COST ONLY ABOUT $1 PER POUND
HOW UPPER CRUST BATTERS CAN HELP CUT COST
Using Upper Crust Batter helps restaurants reduce costs by minimizing the need for eggs, which have become increasingly expensive and volatile in price. Egg wash requires a significant amount of fresh eggs, leading to higher ingredient costs and potential waste. By switching to pre-made batter, restaurants can avoid these high egg prices while still achieving a consistent coating for fried or baked items. This change not only lowers food costs but also improves overall consistency, stabilizes budgeting and inventory management.
COST SAVINGS SOLUTIONS
PANKO VS BREAD
Using panko in a meatloaf filling stretches the meat by adding volume, allowing you to use less protein while maintaining portion size. Panko also absorbs moisture and binds ingredients, reducing shrinkage during cooking and improving yield. This cost-effective filler helps lower overall food costs without compromising texture or flavor.
Multi-Purpose Convenience
Crunchy Garnish for Texture Contrast
Application: Use toasted panko as a crispy topping on dishes like mac and cheese, roasted vegetables, pasta, or soups.
Why it's beneficial:
Adds a cost-effective crunchy element without altering the core dish.
Elevates presentation and mouthfeel, enhancing the perceived value of simple or comfort dishes.
Customizable with herbs, cheese, or spices to match different cuisines (e.g., garlic-parmesan panko on Italian dishes, togarashi panko for Asian fusion).
Filler/Binder in House-Made Items
Application: Incorporate panko as a filler in meatballs, veggie patties, crab cakes, or even terrines.
Why it's beneficial:
Helps retain moisture and create a light texture.
Reduces food cost by stretching more expensive proteins or ingredients.
Gluten-free panko options allow flexibility for dietary accommodations.
Crispy Crust or Topping for Baked Goods
Application: Mix panko with butter and herbs or sugar and spices to create a crust or crumble topping for savory tarts, casseroles, or even desserts like fruit crisps.
Why it's beneficial:
Adds visual and textural appeal to baked menu items.
Panko absorbs flavors well—can be sweet or savory.
Differentiates your menu with a unique twist on traditional crumbles or crusts.