5/30/2013

COATED PRODUCT

JOKO

HERMANIANTO

Trends in INDONESIA
12000 10000 8000 6000 4000 2000 0 95 96 97 98 99 2000

CHICKEN PRODUCTS O UC S NUGGET >>> SAUSAGE ATHNIC TRADISIONAL (Bakso) CHIEPER PRODUCT

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COATED PRODUCTS
PRODUCTS UTUH KATSU (BREAD CRUMB) KARAGE (BREADING) FISH FILE (BREAD CRUMB OR BREADNG) PRODUCTS GILING NUGGET SPECIALITY TEMPURA

WHY COATED????
Appearance Texture Flavour provide extra nutritional value convenience lower raw material costs Self life or preservation

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PRINSIP
FORM

BASIC RM

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Predusts
A predust is blend of: dry d materials t i l (mostly ( tl wheat-and h t d maize i fl flour based) often with flavouring and seasoning ingredients typically 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
Function: Approve appearance Flavour and taste Texture Provide moisture and mechanical barrier Add nutritional value

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2 Kind of Batters
1 1. Unleavened or Interface batter (these 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 poultry, seafood (except 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 batter

the 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.

o A typical batter is made of 1 part mix to 1 part water. o The mix contains up to 2 % leaving agent to give a puffy character Speciality batter is a complex batter that can belong to both abovementioned categories it is used for specific applications such as clear coat, oven-ready or microwave.

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BREAD CRUMB
o Traditional breadcrumb (bread). o Japanese breadcrumb o UK o Extruded E tr ded crumb cr mb o Crispy, Medium Hard, Harder

Breader
Blend of granular farinous material (Wheat, starch, etc)

Composition of Batter and Breading

o Flour : o o o o o Batter 80 90 % Breading 70 80 % St h (native, Starch ( ti modified) difi d) Protein : Soy, milk, whey, egg, etc Leavening Salt Sugar, Spices, Gum

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Used processes
Single pass (substrate passes through a single batter/breading machine):
predustbatter/crumb frying

Multi pass (substrate passes through more than one batter/breading):

p predustbatter/crumbbatter/crumb frying y g

Batter/tempure (three stage system):

Predust batter/(adhisive) crumb batter (tempure) frying

Schema of The Whole Processing

Raw material handling (Cooling, tumbling,
pp g, etc) ) Chopping, Forming Predeeping or washing Predusting Battering Breading i or Crumbing C i 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 TASTE AND FLAVOR -CRISPINESS -JUICINESS -COLOUR

D A N K E

TERIMAKSIH