coated products
TRANSCRIPT
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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