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Batter & Crumbs
Candy sugar coating
Cereal Coating
Cheese anticaking
Chocolate glazing
Coextrusion of a vegetable casing
Doughnut with icing sugar
Hard panning
Pet food coating
Snack coating
Soft panning
Bread crumb and batter coating for nuggets ...


The products are coated with a shallow to thick layer of crispy dough : the texture and appearance are intentionally rough. The flavour is either sweet or savoury.


The core product can be of various types : poultry , cheese, fish, vegetables, fruits. The moisture content is preferably low i.e. tomatoes are not adequate for batter coating.


The batter is prepared with:
  • wheat flour,
  • finer flour (maize, rice, tapioca) or native starch of the sort,
  • functional starch with expanding, binging, filming, barrier properties,
  • functional ingredients (proteins, hydrocolloids),
  • fats,
  • leavening agents,
  • flavour and colour,
  • salt, spice ...
  • water.
The dry ingrédients are first mixed together then the liquid is added. To avoid lumps, progressive addition of the liquid and thorough mixing are required. The mix is prepared and stored at low temperature and kept agitated. After the liquid coating, the product is dusted and sprinkled with fine to coarse breadcrumbs.


The sequences run as follows:
  1. Pre-dusting with a fine flour mix to improve the batter adhesion,
  2. Batter coating (including a time for dripping the excess) ,
  3. Breadcrumb coating,
  4. Deep frying in oil,
  5. Cooling during which the oïl is absorbed.
It is a continuous operation. Steps 2 and 3 can be repeated 1 or more time to increase the thickness.
After coating, the product needs to be stabilized.
  1. Deep frying in oil,
  2. Cooling during which the oïl is absorbed.
Indsutrial products are cooled or frozen after coating. Frying is then done just before use.

Coating system

The operation occurs in a series of machines.
  • Batter coater
  • Breadcrumb depositor

Key parameters :

Factors influencing the product end quality are multiple:
  • Core product type, shape, surface texture, moisture,
  • Batter recipe,
  • Process steps,
  • Frying conditions.

Key quality features

The end product is evaluated after :
  • Crispiness before all,
  • Colour (a too dark colour results from a wrong recipe or too high frying)
  • Flavour.
  • Limited oïl pick up (the product should feel oily) .
  • Shelf life (as it contains a high amount of moisture).
Chicken breast coated with batter and crumb (source : pixbay.com)
Liquid batter coating with recycling (source GEA)
Batter & Breadcrumb coating process
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