Coaters
The food coating process was commercially introduced with seasoned breading in the late 1930s, primarily for seafood. Today, many more food types are coated to add value. Commercial coatings are formulated from a vast array of flours, seasonings, batters and breaders that enhance product appearance, texture and color, as well as lock in flavor and moisture.
Coating systems
A coating system sequentially coats the product in a number of steps that are usually referred to as ‘passes’. A pass combines a dry and wet stage, and passes are often repeated. This may be done to increase the total pick-up or give the end-product a particular taste, look or mouthfeel.
A typical coating system comprises various process stages:
- Pre-dust: a dry coating
- Adhesion batter: a wet coating, applied over the pre-dust to glue the breader or crumb
- Breading: a dry (particulate) coating containing components ranging from flour to bread crumb and coarse cornflakes
GEA’s pre-dusting, battering and breading machines give you the capability to cost-effectively produce an appetizing variety of products. You can precisely balance quality, yield and costs with innovative machines and configurations of wet and dry coatings. Add to this the passionate GEA people and their unrevealed application know-how and you have the ultimate winning formula.
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