- Date
- Author
- Philip Schippers - Innovation Technologist
- Reading time
- 2 minutes
Changing eating patterns and the demand for convenience food increased the market of coated foodproducts. When applying a coating this will give crispiness, taste and a nice visual appearance to the product and mostly also influences the tenderness of a product.
Koopmans batters- part I
> There’s a whole world behind the science of coating food with batters!
Follow our blog’s the coming weeks to learn more about types of batters and their functions and about how to choose for the right solutions.
The coating is mostly a combination of a batter and a breadcrumb. The right combination is totally depending on the core and final product requirement.
There’s also not just ‘one good batter’. The art of choosing the right batter for the core is the key for the final end product appearance.
Batter types
In the world of the batters we have mainly two types of batters : tempura batters and adhesion batters.
Adhesion batters form a binding medium between the food product and the crumb layer. It’s the ‘glue’ to guarantee that the crumb layer will stick to the product after production, freezing and frying.
A Tempura batter is a high viscous wet batter which gives the core a second skin and can contain flavour and colour.
Batters are a combination of different ingredients which are well balanced together to give an optimal performance on the specific core. One of the common used ingredient is flour due to its performance. Often in combination with functional ingredients for film forming, thickeners to give viscosity and with flavours.
There’s a whole world behind the science of coating food with batters!
Follow our blog’s the coming weeks to learn more about types of batters and their functions and about how to choose for the right solutions.
