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We are expert in more than 20 food coating applications. Pick the application you want to realise and we can always adapt the process to your need!
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We are expert in more than 20 food coating applications. Pick the application you want to realise and we can always adapt the process to your need!
Discover more than 20 coating applications
FCE has experience in a wide range of applications going from sugar coating to bread and crumb, to name a few. Each applications include a recipe, key parameters, and critical factors influencing the product. We can adapt the application to your needs at any steps
APPLICATIONHow do I tackle a project? Do you want to develop or improve the coating of a food product? Or do you have a problem that we can solve with a coating application? First, write the brief and define the purpose of the coating: aspect, texture, taste, flavour,...
APPLICATIONPreserving fruits with a wax coating Fruits engaged in a long journey are best protected with a thin organic film.BASECore productsThe fruits with smooth surfaces are prone to mould growth: apples, citrus, and mangoes.RECIPEIngredientsThe coating ingredient...
APPLICATIONPopcorn – caramel The very light texture of expanded corn seeds (popcorn) makes them sensitive to moisture. Only high solid-content sugar syrup can be applied. The alternatives are 100 % fat-based ingredients, such as a savoury slurry or chocolate.BASECore...
APPLICATIONMixing cereals and fruits in a granola mix Granola is a mix of sweet, appealing ingredients coated into syrup to form bite-size chunks or bars.BASECore productsThe core products are milled, rolled, cooked, or expanded cereals enhanced with seeds, nuts, and...
APPLICATIONIndividually Quick Frozen food coated with cream Ready-to-cook food particles coated with a creamy preparation.BASECore productsVegetable, meat, or fish chunks, cut or diced to a smaller size (10–50 mm).RECIPEIngredientsThe preparation is generally an...
APPLICATIONDusting of chocolate truffles with a cocoa powder A chocolate “truffle” is a soft or hard chocolate confectionery centre on which a powder – cocoa or else – is dusted to enhance the appeal and the taste.BASECore productsThe core product is made of varying...
APPLICATIONPanning of a confectionery center with a soft sugar coating The soft-coated dragée results from the coating of a centre with successive layers of sugar syrup and sugar powder. Ingredients and methods vary depending on capacity and purpose.BASECore...
APPLICATIONCoating of Ready-To-Eat cereal with a sugar syrup A breakfast cereal is a cereal-based ready-to-eat meal, primarily sweet, to eat with a cold or hot liquid. The coating enhances the appeal of the shape and the taste, while retaining the crispiness longer....
APPLICATIONCoextrusion of a fresh preparation with a vegetable casing A coextruded sausage with a vegetable casing resembles a regular sausage. The skin is an entirely edible vegetable alternative. The process requires attention throughout the forming, coating, and...
APPLICATIONCoating of snacks with fat, herbs, and spices A snack is generally a cereal-based ready-to-eat treat, primarily savoury, to grab and eat on the go. Although simple in principle, the process delivers its best when finely adjusted.BASECore productsThe core is...
APPLICATIONCoating of pet food with digest and palatant Pet food is generally a cereal-based, protein-enriched, ready-to-eat feed for cats and dogs. Palatability is critical to the acceptance of demanding pets. BASECore productsThe core is made of a pre-cooked and...
APPLICATIONCoating of fried nuts with salt and flavours Nuts are fried and flavoured with salt and spices. The process is an accessible introduction to the coating principles.BASECore productsThe core is a nut – typically peanuts. Medium to large sizes are preferred,...
APPLICATIONApplication of a caramelized sugar-coating onto nuts A caramelized praline shows a dark brown glassy transparent aspect. It is a traditional marketplace process, sometimes brought to an industrial scale.BASECore productsThe core is a nut, generally a peanut...
APPLICATIONCoating of nuts with a slurry, then roasted. A dry-roasted nut is a nut delivering an extra crunch thanks to the addition of a relatively coarse and flavoured layer. The process is easy to implement in small pans and to scale up in large industrial...
APPLICATIONBuilding a crunchy shell on nuts A crunchy nut is a nut delivering the crunch of a light biscuit in addition to the nut itself. Having the appearance of baked biscuits results, in fact, from a panning and roasting process.BASECore productsThe core is a nut...
APPLICATIONSugar-coated pralines A praline is a nut coated with crystallized sugar, ultimately showing a bumpy or orange-peel surface. It is still a traditional know-how.BASECore productsThe core is a nut, generally a peanut or an almond. The coating dramatically...
APPLICATIONApplication of a preservative on a fresh product Fresh products have a limited shelf life. Keeping their native quality while extending the sell-by date is a challenge. Recent advances offer a sensible solution to the consumer trend toward natural...
APPLICATIONPanning of a confectionery centre with a hard sugar-coating A hard-panned candy has a smooth surface aspect, which is enhanced by a shine. The external layer is made of crystallized sugar. According to the sugar layer thickness, the candy offers a light or...
APPLICATIONApplication of sugar on a fried doughnut The doughnut is best liked when dusted on with sugar. Simple at first sight, to do it at a high capacity, evenly and cleanly, is a challenge.BASECore productsThe doughnut is a flour-based dough formed, fried,...
APPLICATIONProtecting chocolate panned goods with a glaze A chocolate-coated candy has a dull surface right after the chocolate-coating phase. Panned chocolate goods must show a glossy surface. A specific glaze is chosen and applied under controlled...
APPLICATIONEnrobing of a confectionery centre with chocolate Enrobing is a specific term consisting of applying a thick layer of fluid chocolate on a core product and controlling its setting to achieve a uniform thickness. It is a ubiquitous process that requires...
APPLICATIONApplication of a liquid ferment on a cheese curd form A matured cheese develops a tasty, flavoured, or even coloured surface due to the development of microorganisms. The occurrence of the organisms was traditionally left to the atmospheric conditions....
APPLICATIONCoating a chewy candy with sugar crystals A sugar-coated candy shows tiny sugar crystals stuck to its whole surface. It enhances the chewing experience by combining the inner mellow texture and the grittiness of the surface.BASECore productsThe core is...
APPLICATIONApplication of a barrier between edible layers A layer inside a product in contact with another layer sometimes contains a component that may migrate and affect the product quality. To a certain degree, this migration can be prevented. The choice of a...
APPLICATIONApplication of a shiny glaze on bakery products A glaze enhances the palatability of a backed product, which gives a shine and reflects light. The application must be as even and complete as possible, while restricted to the product itself. It should not...
APPLICATIONApplication of batter and bread crumb on nuggets The nuggets are coated with a shallow to thick layer of crispy dough and crumbs: the texture and appearance are intentionally rough. Combinations of operations and ingredients result in tasteful experiences...
APPLICATIONDusting of cheese shreds with an anticaking agent Cheese shreds are either a consumer or semifinished product in the prepared-meal industries. They are coated with an anticaking agent to prevent the accumulation of the shreds after grating and until their...
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It all starts with a conversation to tackle an idea or break down the project you have in mind into its essentials components.