Coating Process

Coating process: how is each step

The crispness of the coating process adds a lot to the texture, flavor, and appearance of the products. And who doesn't love that crust?

Besides the sensory value, the coating increases the shelf life of the product, since it delays oxidation and also prevents the loss or gain of moisture.

There are a few different ways to do this coating process, each with different details, but without losing its main features.

The predust is the first layer of the coating, and its function is to uniform the surface of the product, but also to serve as an intermediary between the ingredients contained in the binder and the flour. It can be done with wheat flour or cornstarch.

After this step, comes the application of the batter. It is composed of a mixture of powdered ingredients, such as wheat flour, starches or gums, which when hydrated (usually with water, being ideal at a temperature below 10ºC), form a mixture that serves as an outer covering, responsible for the adherence between the product and the flour.

The last step in the coating process would be the breading, part of the coating responsible for the texture, appearance, and the distinctive flavor of the product. In addition, it is considered one of the most important steps in the coating process, since it is the outermost layer, directly impacting the appearance of the product.

Breading can have a thin consistency, which has greater liquid absorption, medium or thick, which results in a greater visual impact. The types of flours that can be used in this last stage are wheat flour, breadcrumbs, panko flour, and even rice or oat flours, for example.

About the coating process the MCI offers a complete line, with options that can be suitable to your production. Learn a little more about each one below:

The RZero is the smaller, ideal for savories in general, making up to 2,000 products per hour, or 40 kg/h. The RZero Plus LAB is ideal for non-spherical and spherical products, producing up to 60 kg/h, including a blower that removes the excess of the flour.

The RBE line, on the other hand, consists of equipment with different specifications.

Starting with the RBE01: ideal for savories, able to produce up to 360 kg/h, it has the vertical flour lifter, to allow the reuse of the flour that wasn't stitched during the coating process.

The RBE01 B: similar to the previous one, but ideal for non-spherical products (such as chicken filets. hamburgers and nuggets) and it also has a blower, to remove the excess flour.

The RBE01 CC: it’s also capable of coating non-spherical products but has a production capacity of 300 kg/h, working with products from 10 up to 120g, including flour lifter and blower.

The RBE01 Pre dust: works with non-spherical product, but does the pre dust system. It produces up to 360 kg per hour, it’s ideal to use the panko and wheat flour. It doesn’t have a flour lifter and blower to remove the excess flour.

The RBE04: there is a high production with capacity of up to 800kg/h, ideal for savories with a liquid cascade system, making the whole product covered and get a better result. It also has a flour lifter

Would you like to automate your coating process? Contact our commercial department.