Commercial Brazilian Coxinha Formulation: Shattering Gluten-Free Tapioca Starch Crust
Commercial Brazilian Coxinha formula using ARCO Tapioca Starch. Perfect for automated Rheon encrusting machines, blast freezing, and high-volume frying.
Master commercial dough formulation for Brazilian chicken coxinhas. Incorporating ARCO Sweet Tapioca Flour delivers extreme dough elasticity for automated encrusting machines and an ultra-crispy, blister-resistant fried crust.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)3.5 kg
- Fine White Rice Flour3.5 kg
- Rich Clarified Chicken Broth (Boiling)8.5 kg
- Unsalted Butter or Chicken Schmaltz900 g
- Manioc Puree / Cooked Mashed Cassava1.5 kg
- Fine Sea Salt & Garlic Powder140 g
- Fine Cassava Crumb / Farinha de Rosca GF (Coating)2.0 kg
Production & Culinary Method
Broth Gelatinization (Starch Scalding)
In an industrial tilting steam kettle, bring chicken broth, butter, mashed cassava, and seasonings to a rolling boil at 100\u00b0C (212\u00b0F).
Starch Shock & Intensive Cooking
Dump the pre-blended tapioca flour and rice flour into the boiling broth in one continuous motion. Stir vigorously with heavy paddle agitator for 4 to 5 minutes over medium heat until the dough pulls away cleanly from kettle walls and turns glossy.
Commercial Dough Cooling & Kneading
Transfer hot dough to a water-cooled kneading table or spiral mixer. Knead for 3 minutes until smooth, cohesive, and cooled to 35\u00b0C (95\u00b0F).
Encrusting Machine Operation or Hand Shaping
Feed dough and seasoned shredded chicken filling into a commercial encrusting depositor (e.g., Rheon / Bralyx). Set weight to 80g (50g dough / 30g chicken). Machine forms the iconic teardrop droplet shape effortlessly.
Gluten-Free Bread Crumb Dredge & Flash Frying
Pass formed coxinhas through a light tapioca-slurry wash and roll in fine manioc crumbs. Deep fry at 185\u00b0C (365\u00b0F) for 4.5 minutes until golden and shattering crisp.