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Bakery - Glaze
Batter & Crumbs
Biscuit - Barrier
Candy sugar coating
Cereal Coating
Cheese - Anticaking
Cheese - Ferment
Chocolate - Enrobing
Chocolate - Glazing
Doughnut with icing sugar
Dragee - Hard panning
Dragee - Soft panning
Fresh food - Preservation
Nuts - Candied pralines
Nuts - Caramel praline
Nuts - Crunchy coating
Nuts - Dry-roasted
Nuts - Fried & Salted
Pet food coating
Snack coating
Vegetable casing extrusion
Innovation : processes
Drouven & Fabry : dragee precoating 
Drouven & Fabry, the renowned consultancy firm for confectionery distributed samples of dragees made with this process. It associates a know-how (D&F), a coating machine (Biturbine) and an ingredient Quick Coat (Alfred L. Wolff). A pilot line is permanently set-up for test at D&F in Stolberg-Vicht (Germany).
TNO : edible barrier coatings  
TNO has been developping barrier systems combining protein and fat to cope with complex products : a layer of high water activity product on top of a cereal crust, the whole having to undergo freezing as well as a cooking process.
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