Coated Products

8/12/2019 Coated Products

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COATED PRODUCT

JOKOHERMANIANTO

Trends in INDONESIA CHICKEN

PRODUCTS

NUGGET >>>

SAUSAGE

ATHNIC

TRADISIONAL4000

6000

8000

10000

12000

CHIEPER

PRODUCT0

2000

95 96 97 98 99 2000


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COATED PRODUCTS

KATSU (BREAD

CRUMB)

KARAGE (BREADING)

FISH FILE (BREAD

CRUMB OR BREADNG)

PRODUCTS GILING

NUGGET

SPECIALITY

TEMPURA

WHY COATED????

Texture Flavour provide extra

nutritional value

convenience lower raw material

costs

Self life or preservation


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PRINSIP

BASIC

RM


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Predusts

A predust is blend of:

ry ma er a s mos y w ea -an ma ze ourbased)

often with flavouring and seasoning ingredientstypically used in a dry form as a preliminary

coating.

Function:

The main purpose of predusting is to prepare the surface of the

products so that batter can adhere uniformly.

Control weight of coating by increasing batter pick-up

Improse adhesion of batter to frozen or greasy products

Suitable carrying medium for addition of flavour ingreditents

Batter

Approve

appearance

Flavour and taste

Texture

Provide moisture andmechanical barrier

Add nutritional value


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2 Kind of Batters.

batters are pumpable and suitable for

continuous mixing):

All-purpose batter is used (mainly wheat flour

or maize flour based) as adhesive component for

breaded oultr seafood exce t frozen fish

portions) meat an vegetable products.

Starch batter contains more than 30 % starch.Starch improves adhesion, gives firmer bite and

quicker set times. Preferred on frozen fish

portions (fatty) meat products

2 kind of Batters (Cont.)

2 Leavened tempure style batters which need to be mixed and

applied directly because of leaving agent:

Dip/conventional batter: directly after applying the batterthe products goes into fryer (fish-and chips batter)

The batter mix coantains 0.5 % leaving agent to give ridge like

character

Tempure batter is a thick topcoat and more complex

batter.

oA typical batter is made of 1 part mix to 1 part water. oThe mix contains up to 2 % leaving agent to give a puffy

character

Speciality batter is a complex batter that can belong to both above-

mentioned categories it is used for specific applications such as

clear coat, oven-ready or microwave.


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BREAD CRUMB

breadcrumb (bread).

oJapanese

breadcrumb

oUK

o x ru e crum

o

Crispy, MediumHard, Harder

Breader

Blend of granular farinous material

(Wheat, starch, etc)

Composition of Batter

and Breadingo Flour :

Batter 80 90 %

Breading 70 80 %

o arc na ve, mo e

o Protein : Soy, milk, whey, egg, etc

o Leavening

o Salt

o Sugar, Spices, Gum


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Used processes

Single pass (substrate passes through a

predustbatter/crumbfrying

Multi pass (substrate passes through

more than one batter/breading):

redustbatter/crumbbatter/crumbfr in

Batter/tempure (three stage system):

Predust batter/(adhisive) crumb batter

(tempure) frying

Schema of The Whole Processing

Raw material handling (Cooling, tumbling,

Cho in etc)

Forming Predeeping or washing Predusting Battering Breading or Crumbing

Frying Freezing Packaging


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QUALITY

PICK UP

CRISPY TEXTURE

ADHESION

BLOW OFF

UNIFORMITY

FILM FORMING

OIL PICK UP

FREEZE-THAW STABILITY

SENSORY: APPEARANCES -CRISPINESS -COLOUR

TASTE AND FLAVOR -JUICINESS

D

N

K

TERIMAKSIHE

Documents

Coated Products