Breading machines, also known as "batter" in the industry, are industrial equipment designed to apply a uniform layer of liquid (the "batter") to flat food products, such as: chicken, fish or meat fillets, hamburgers, nuggets, among others.
The coating process is crucial in the production of breaded products, as it ensures that the coating (flour or breading mixture) adheres evenly to the product, resulting in:
- Better presentation;
- Crispy texture;
- Uniform flavor after frying.
"Batter" in breading refers to the liquid mixture used to coat the food before the actual breading stage. This mixture, also known as "binder", plays a fundamental role in the breading process, ensuring that the coating (flour, breadcrumbs, etc.) adheres evenly and effectively to the food.
Batter Function:
- Adhesion: The batter creates a moist and sticky surface on the food, allowing the coating to adhere properly.
- Texture: Contributes to the final texture of the breading, influencing the crispiness and juiciness.
- Flavor: Can add flavor to the food, depending on the ingredients used in the mixture.
- Protection: Creates a protective barrier that helps maintain the moisture of the food during cooking.
Types of breading machines:
There are several types of breading machines, which can be classified according to the breading method, the type of coating and the way the machine performs the process. The main types are:
- Manual breading machines (semi-automatic):
These machines allow operators to add the food and the breading manually, but the process of applying the breading can be automated. They are suitable for smaller productions or for products that require greater care in breading.
- Automatic breading machines:
These are more sophisticated and allow for fully automated breading. They have systems that can apply a layer of breading (dry or liquid) evenly to a large quantity of products. They can be used to coat both powdered products (such as breadcrumbs) and liquid products (such as beaten egg or batter).
- Double breading machines:
These breading machines have two stages: first, they apply a liquid layer, such as beaten egg or batter, and then they apply a dry layer, such as breadcrumbs or wheat flour. This process creates a thicker, crispier layer on the product.
- Continuous breading machines:
Equipped with a continuous breading line, these machines are suitable for large-scale production. They can bread continuously and quickly, ensuring high productivity.
- Rotation breading machines:
In this type, the food products are placed in a rotating drum, and the breading is done by means of rotation. This ensures that the products are coated evenly and do not break during the process.
The breading process generally involves the following steps:
- Pre-breading: In some cases, a layer of dry flour is applied first to improve the adhesion of the batter.
- Battering: The food is dipped in the liquid mixture (batter).
- Breading: The batter-coated food is then coated in a coating (flour, breadcrumbs, etc.).
- Baking: The batter is fried, baked or cooked in another way.
Industries that use breading machines:
Breading machines are widely used in the food industry, especially in sectors that produce ready-to-eat or frozen foods. Some of the industries that most use these machines include:
- Frozen food industries: They produce frozen breaded foods, such as chicken fillets, nuggets, breaded fish, croquettes and other products.
- Fast food and industrial restaurants: Large fast food chains and large-scale restaurants use these machines to standardize the production of breaded foods.
- Meat and fish processing industries: Companies that process breaded meat, fish or seafood for retail sale or large quantities for distribution.
- Plant-based food industries: Manufacturers of breaded plant-based alternatives, such as soy or tofu-based products, to meet the demand of vegetarian or vegan consumers.
Breading machines are essential for the large-scale production of breaded foods, ensuring efficiency, uniformity and a crispy coating. They are widely used in various food industries, especially in the production of frozen and ready-to-eat foods. The use of batter (liquid mixture) together with dry breading ensures a crispier and more flavorful texture for fried or baked foods. |
