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LEIMER Tempura Batter

The LEIMER batter, called tempura in Asian cuisine, coats savoury (e.g. baked fish) and sweet (e.g. baked banana) with a crispy pastry shell.

400 g Bag
  • Wheat flour
  • Rice flour
  • Wheat starch
  • Salt
  • whole egg powder*
  • raising agents (sodium pyrophosphate, sodium bicarbonate)


*from barn husbandry


May contain traces of lupine, dairy, edible nuts, peanuts, sesame and soy.

Gluten Egg
Available hereNutrition table
LEIMER Tempura Backteig 400g

This is how our tempura batter works

  • Sweet variant: Mix 200 g LEIMER batter with 300 ml milk (3.5 % fat) without lumps using a whisk and leave to stand for 5 minutes. Savoury version: 250 ml water instead of 300 ml milk.
  • Stir the batter again, pull the to be breaded product through the batter, allow to drain briefly.
  • Then fry immediately, in a deep pan / pot or in the deep fryer in 175°C hot oil until golden brown.

Excellent for baked fish, vegetables, Bavarian apple pancakes or baked banana.


LEIMER Panat Paniermischung

Recipe ideas

Quality through freshness

The revolutionary idea to produce breadcrumbs no longer from old bread but from extra baked fresh white-bread was the beginning of the unparalleled success story of LEIMER. On the fully automatic baking lines and around the clock, 300 tons of fresh white-bread are processed to LEIMER branded products.

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