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We are expert in more than 20 food coating applications. Pick the application you want to realise and we can always adapt the process to your need!
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We are expert in more than 20 food coating applications. Pick the application you want to realise and we can always adapt the process to your need!
Discover more than 20 coating applications
FCE has experience in a wide range of applications going from sugar coating to bread and crumb, to name a few. Each applications include a recipe, key parameters, and critical factors influencing the product. We can adapt the application to your needs at any steps
APPLICATIONUp to the blackboard! On how to tackle a coating project ?Wanting to develop or improve the coating of a food product ? Or having a problem which can be solved by coating ? Here is how to handle an application. First, write the brief, and define the purpose...
APPLICATIONPreserving fruits with a wax coatingFruits engaged on a long journey are best protected with a thin organic filmBASECore productsFruits with smooth surfae prone to mould growth : apple, citrus, mangoeRECIPEIngredientsThe coating ingredient is generally an...
APPLICATIONPopcorn coating with caramelThe very light texture of expanded corn seeds - popcorn - makes them sensitive to moisture. Only high solid-content sugar syrup can be applied. The alternatives are 100 % fat-based ingredientssuch as a savoury slurry,...
APPLICATIONMixing cereals and fruits in a granola mixGranola is a mix of sweet appealing ingredients coated into a syrup to form bite-size chunks or bars BASECore productsThe core products are milled, rolled, cooked, or expanded cereals enhanced with seeds, nuts,...
APPLICATIONIndividually Quick Frozen food coated with creamReady to cook food particles coated with a creamy preparationBASECore productsVegetable, meat or fish chunks, cut or diced to a smaller size 10 - 50 mmRECIPEIngredientsThe preparation is generally an emulsion...
APPLICATIONDusting of chocolate truffles with a cocoa powder A chocolate "truffle" is a soft or hard chocolate confectionery centre on which a powder - cocoa or else - is dusted to enhance the appeal and the taste.BASECore productsThe core product if made of varying...
APPLICATIONPanning of a confectionery center with a soft sugar coatingSoft-coated dragee results form the coating of a center with successive layers of a sugar syrup and sugar powder. Ingredients and methods vary depending on the capacity and purpose.BASECore...
APPLICATIONCoating of Ready-To-Eat cereal with a sugar syrupA breakfast cereal is a cereal-based ready-to-eat meal, mostly sweet, to eat with a cold or hot liquid. The coating enhances the appeal of the shape and the taste while retaining longer the...
APPLICATIONCoextrusion of a fresh preparation with a vegetable casing A coextruded sausage with a vegetable casing has the aspect of a regular sausage. The skin is a fully edible veggie alternative. The process requires attention throughout the forming, coating and...
APPLICATIONCoating of snacks with fat, herbs and spices A snack is generally a cereal-based ready-to-eat treat, mostly savoury, to grab and eat on the go. Although simple in principle, the process delivers its best when finely adjusted.BASECore productsThe core is...
APPLICATIONCoating of pet food with digest and palatant A pet food is generally a cereal-based protein-enriched ready-to-eat feed for cats and dogs. Palatability is key to acceptance by choosy petsBASECore productsThe core is made of a pre-cooked and expanded cereal...
APPLICATIONCoating of fried nuts with salt and flavoursNuts are fried and flavoured with salt and spices. The process is an easy introduction to the coating principles.BASECore productsThe core is a nut - typically peanuts. Medium to large sizes are preferred as...
APPLICATIONApplication of a caramelized sugar coating onto nuts A caramelized praline shows a dark brown glassy transparent aspect. It is a traditional marketplace process sometimes brought to an industrial scale.BASECore productsThe core is a nut, generally a peanut...
APPLICATIONCoating of nuts with a slurry and roasting A dry-roasted nut is a nut delivering an extra crunch thanks to the addition of a coarse and flavoured layer. The process is now best implemented in large capacities on industrial lines.BASECore productsThe core is...
APPLICATIONBuilding a crunchy shell on nuts A crunchy nut is a nut delivering the crunch of a light biscuit in addition to the nut itself. Having the appearance of baked biscuits results in fact from a panning and roasting process.BASECore productsThe core is a nut -...
APPLICATIONSugar-coated pralinesA praline is a nut coated with crystallized sugar ultimately showing a bumpy or orange-peel surface. It is still a traditional know-how.BASECore productsThe core is a nut, generally a peanut or an almond.The coating dramatically...
APPLICATIONApplication of a preservative on a fresh productFresh products have a limited shelf life. Keeping their native quality while extending the sell-by date is a challenge. Recent advances offer a sensible solution with regards to the consumer trend towards...
APPLICATIONPanning of a confectionery center with a hard sugar coating A hard-panned candy has a smooth surface aspect which is enhanced by a shine. The external layer is made of crystallized sugar. According to the sugar layer thickness, the candy offers a lightly or...
APPLICATIONApplication of sugar on a fried doughnut The doughnut are best liked when dusted on with sugar. Simple at first sight, to do it at a high capacity, evenly and in a clean way is a challenge.BASECore productsThe doughnut is a flour based dough, formed, fried...
APPLICATIONProtecting chocolate panned goods with a glaze A chocolate-coated candy has a dull surface right after the chocolate coating phase. Panned chocolate goods must show a glossy surface. A specific glaze is chosen and applied under controlled...
APPLICATIONEnrobing of a confectionery center with chocolateEnrobing is a specific term as it consists in the application of a thick layer of fluid chocolate on a core product and controlling its setting to achieve a uniform thickness. It is a ubiquitous process that...
APPLICATIONApplication of a liquid ferment on a cheese curd form A matured cheese develops a tasty, flavoured, or even coloured surface due to the development of microorganisms. The occurrence of the organisms was traditionally left to the atmosphere conditions. Being...
APPLICATIONCoating a chewy candy with sugar crystals A sugar-coated candy shows tiny sugar crystals stuck to its whole surface. It enhances the chewing experience by combining the inner mellow texture and the grittiness of the surface.BASECore productsThe core is...
APPLICATIONApplication of a barrier between edible layersA layer inside a product which is in contact with another layer sometimes contains a component which may migrate and affect the product quality. To a certain degree, this migration can be prevented. The choice...
APPLICATIONApplication of a shiny glaze on bakery productsThe palatability of a backed product is enhanced by a glaze which gives a shine and reflects light. The application must be as even and complete as possible while restricted to the product itself . It should...
APPLICATIONApplication of batter and bread crumb on nuggetsThe nuggets are coated with a shallow to a thick layer of crispy dough and crumbs: the texture and appearance are intentionally rough. Combinations of operations and ingredients result in tasteful experiences...
APPLICATIONDusting of cheese shreds with an anticaking agentCheese shreds are either a consumer product or a semi-finished product used in the prepared-meal industries. To prevent the agglomeration of the shreds after grating and until their use, they are coated with...
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It all starts with a conversation to tackle an idea or break down the project you have in mind into its essentials components.