DRY MIX FOR COATING FOODS AND PROCESS

摘要

A dry mix for coating foods comprising a farinaceous ingredient and a saccharose ingredient is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained and a sauce-like coating on the foods is provided.