Batter Up — Viscosity Control For Coatings On Food Products

Many types of goods have a flour and water, or bread based batter applied to enhancing flavor and adding texture which helps increase market demand and product sales. The products being coated include poultry, meat, seafood, vegetables and ice cream cones, along with many other applications. The batter coating can be applied via bath, waterfall or spray and can be coated on one side only, or the complete piece.

The coating thickness is important to the process and the coating must remain on the product after cooking. The Brookfield AST-100 in-line Process Viscometer is used to control the viscosity of the batter ensuring optimum coating thicknesses and reducing off spec product. The AST is proven in the field and well established as the viscometer of choice for these applications.