Coating Batter

Premium grade raw materials and processing agents for high-capacity industrial food manufacturing.

Coating Batter
bakery

Coating Batter

This product is a scientific dry blend of modified starches, functional flours and hydrocolloids. When hydrated, it forms a cohesive liquid batter that acts as a structural bridge between raw food substrates and outer breading materials.

Key Functional Benefits

  • Maximum Breading Adhesion: Eliminates "blow-off" or peeling of bread crumbs during high-pressure industrial frying.
  • Moisture Barrier Creation: Seals the core food substrate, locking in natural juices while keeping oil pickup to a minimum during frying.

Specifications

FormDry flour blend
Adhesion Rate95% Min
ViscosityCustomizable with water ratio
Moisture12% Max

Target Applications

  • Predust and wet batter setups for frozen fish fillets
  • Pre-formed chicken nuggets
  • Tempura appetizers

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