Page 56 - FoodFocusThailand No.182 May 2021

SMART PRODUCTI
SMART PRODUCTIONON

Coating Process

Condensing the Flavor of the Raw Material

and Bringing out the Best Performance

There is a variety of fried foods such as Karaage, which is fried with flour, Tempura/Fritters, which are fried
with batter liquid made by dissolving eggs or flour in water, and Tonkatsu, Deep-fried Pork, which is fried
with bread crumbs.

The fried foods continue to develop as an essential part of the ingredients to the products. According to the raw materials or products,
food culture all over the world. As with the heat cooking methods there are submerged type and shower type battering machines, which
including frying, baking and steaming, the coating process also plays allow the batter liquid to adhere evenly.
an important role in condensing the flavor of vegetables and meat
and contributing to freshness, texture and beautiful appearance. Fine Flour Fine flour is made by finely milling crackers and other
Coating with flour, batter liquid and bread crumbs that is suitable for 3 ingredients. It is often used for products that are fried for a long
raw materials is an important step in the cooking process. It brings time due to its low oil adhesion. Finely milled sesame seeds and nuts
out the flavor and taste of the ingredients, greatly expanding the are used to boost the flavor. If the bread crumbs coating process
possibilities of cooking. is done twice, fine powder is used for the first layer. In Europe and
the United States, cracker crumbs are often used.
Coating Materials
Bread crumbs (PANKO) There are two types of breadcrumbs:
Flour Starch or flour is used for coating, generally at the beginning
1of the cooking process. In the case of products with high fat and 4dry bread crumbs and raw bread crumbs. Raw bread crumbs are
also known as “PANKO” and are characterized by their soft texture.
oils or frozen foods, the flour increases the amount of batter liquid There are bread crumbs coating machines for both types of bread
and allows to adhere bread crumbs easily and evenly to the products.
crumbs. When bread crumbs are fried, they turn brown and absorb
oil, giving them a delicious flavor.
Batter Liquid Generally, the batter is made by mixing flour or
Suitable coating material and machine can offer a variety of fried
2starch and water. Several batters are depending on the raw food that matches the needs of consumers.
materials, such as tempura liquid, fritter liquid, and seasoned batter
liquid. The batter liquid assists in attaching bread crumbs and other

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