Coating, Spraying, Enrobing, Agglomeration, Encapsulation

The aim of this group of operations is to cover a food product with a layer of material which can be used to improve the eating quality, to limit the movement of moisture and gases, or as protection against mechanical damage.

Field of Application

Coating (by one of the techniques mentioned above) is used in confectionery, ice cream, fried food, snacks, fish, poultry, potato products, etc.

Techniques, methods and installation

Confectionery, ice cream and fried food are often coated (entrained) with chocolate or chocolate-based coatings. The main ingredients in such coatings are fat and sugar. The grease is tempered and kept at a temperature of 31-32 ° C, resulting in a liquid coating mass. This coating is applied to food products in the form of a single or double curtain, whereby the food is placed on a stainless steel chain conveyor. A pan under the conveyor captures the surplus of the coating which is then recirculated to the enrobing curtain by heating. Products such as fish, poultry and potato products are often coated with dough. It is better to use a suspension of flour in water to which sugar, salt, thickener, flavor and color are added to obtain required properties. It is applied to the product through the product through a dough between two submerged mesh bands. Coating with bread crumbs can take place by placing food products on a moving bed with bridal crumbs and then allowing the bed to go through a curtain of bread crumbs. Other methods of coating are spraying a coating on the product, encapsulating food parts and agglomerating products.

  • Technology
  • Other processing techniques
  • Coating
  • Agglomeration