J. Peter Clark

Coating is a critical operation widely found in food processing. Examples are batters and breading on chicken, fish, potatoes, and snacks. Icings and frostings on baked goods are coatings. Chocolate is used to coat various centers, such as nuts, raisins, cherries, mint patties, cookies, crackers, and cakes. Hard and soft sugar shells are coated onto nuts, gums, gels, chocolate lentils, and tablets.

Roasted nuts in the pan ready for panning with an air spray of chocolate to begin.

The critical issues in coating include adhesion, uniformity, texture of the coating, and surface ap…

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