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Your application > Coatings
Coatings
There are hardly any limits to how you can use coating or batter, although film barriers are mostly required in conjunction with deep-fried products. One of the reasons for adding a film barrier is so that you can protect the flavour, texture and appearance of your product, without compromising its taste.

Starch is an essential part of the coating process, not only because it gives you a viscous product that binds water better, but also because you can use certain types of starches to make your product stickier and thus ensure that other ingredients stick to it well. Another important consideration in relation to coatings/batters is that you do not want the coating to peel off when the product is heated.

A typical product that would benefit from being coated before deep-frying is French fries/chips. If you add a starch solution along with other ingredients, you can make the French fries stay crisp for half an hour under a heating lamp.
Another example is chicken products, such as chicken breast and chicken nuggets. The coating enables you to keep the chicken juicier than it would be without the coating.
When you produce snacks such as peanuts, you can add flavours along with the coating. To apply it, just spray the peanuts with the coating several times.

With the right coating mixture, you can reduce the amount of oil that the deep-fried products absorb.

Advantages of using KMC products in coatings
Native potato starch is used as a binder in the coating material. It has excellent expansion properties and provides the coating with the required crunchiness. X-Amylo 100 determines how quickly your product gelatinises during frying and ensures that your end product has a soft, crispy texture.


Typical recipe
Dry mix* 44.0%
Dehulled peanuts 42.0%
Water 9.0%
Maltodextrin 5.0%


Dry mix
KMC starch 1 57.2%
KMC starch 2 28.6%
Dextrose 11.4%
Salt 1.4%
MSG 1.4%

 

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