APPLICATION

Coating 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.

Updated Aug 03, 2021 - 10 min Read

BASE

Core products

The core is a nut – typically peanuts. Medium to large sizes are preferred, as a coating does not affect the overall shape of the nut. The nuts are primarily fried in vegetable oil. Nuts such as cashews, almonds, and macadamia nuts are used in premium mixes.

RECIPE

Ingredients

As the nuts are fried in oil, the remaining oil on the product could be used as an adhesive for a flavouring powder. But oil is quickly absorbed, and the nuts may be coated a while after they have been fried.

Therefore, vegetable oil is further added to the fried nuts. The nuts are flavoured with powdered salt or flavours. Flavours are a mix of salt, taste enhancers, starch, and spices.

RECIPE

Ingredients

As the nuts are fried in oil, the remaining oil on the product could be used as an adhesive for a flavouring powder. But oil is quickly absorbed, and the nuts may be coated a while after they have been fried.

Therefore, vegetable oil is further added to the fried nuts. The nuts are flavoured with powdered salt or flavours. Flavours are a mix of salt, taste enhancers, starch, and spices.

PROCESS

How does it work?

Upstream. The nuts are shelled, cleaned, optionally skinned, blanched, and sorted.

The coating. It is a batch or continuous operation, depending on the size of the batch and flavour range. 

Downstream. After the coating, the product does not need further processing and is ready to be packed in an airtight bag.

Step 1.

Frying of the nuts, either in a batch or a continuous fryer.

Step 2.

Oil application by dripping or spraying.

Step 3.

Salt or flavour dosing and application.

PROCESS

Coating system

The successive liquid and powder applications occur in a batch or continuous way. Liquid and powder are successively applied. Given the simple shape of the nuts, oil, salt, and flavours are easily and homogenously spread on the surface.

PROCESS

Coating system

A batch pan, a continuous rotary tumbler, or a screw mixer can be used. Oil can be dispersed with a spray system. In the same way, the powder – salt is dosed and spread with a scarf vibrating plate.

PRODUCT EVALUATION

How do you measure your success?

Key quality features

One of the most straightforward applications, which in any case cannot disappoint the consumer.

Core

Crunchiness through controlled drying and frying.

Coating

Choice of ingredients to enhance the flavour and colour from light to spicy.

Stability

Limited losses along the process up to the packaging. No oxidation.

Key quality parameters

This type of coating for nuts is relatively problem-free with a limited number of factors.

Oil

Oil addition rate, adjusted to cover the surface without dripping.

Flavour

Powder addition, adjusted to cover the surface without excessive fines recovery, powder particle size, too delicate, leaves a dull aspect and forms patches; too large it does not hold on the oil film.

Operation

Batch or volume, small enough to prevent splitting and breakage of the nuts.