Method for producing lipophobic breading flour and respective product obtained

“PROCESS FOR OBTAINING LIPOPHOBIC BREADING FLOUR” 1 characterized by the following steps:

• grinding, weighing, homogenization and storage in a silo equipped with a rotating screw of initial cereal flour and/or mixtures thereof (preferably wheat and/or corn and/or rice and/or rye and/or barley and/or oats and/or soybeans and/or other types);
• rotating screw drive for insertion of the initial cereal flour and/or mixtures thereof into the centrifugal turbo baking, simultaneously the injection of superheated steam and water saturation at 22 ATE and 200° C., from a boiler, and the addition of solutions of iron, folic acid and annatto-type dye, so that the bread dough formed is pushed along a horizontal path, in contact with the ultra-heated and rotating wall of the centrifugal turbo baking, subjecting it to surface and external thermalization and gelation of the grains and micrograins at a temperature between 100° C. and 200° C. and centrifugation between 500 rpm and 1500 rpm, for sufficient time, temperature and centripetal force to compact the sintered and massive microgranules of particles of smooth lenticular morphologies and slightly rough irregular planar, and to form agglomerates where the irregular planar particles are generally interstitial to the lenticular particles, and containing interstitial voids, until flour with an apparent density with a value between 0.7 g/cm3 and 1.2 g/cm3 is obtained.