APPLICATION
Coating of fried nuts with salt and flavours
Nuts are fried and flavoured with salt and spices. The process is an accessible introduction to the coating principles.
BASE
Core products
The core is a nut – typically peanuts. Medium to large sizes are preferred, as a coating does not affect the overall shape of the nut. The nuts are primarily fried in vegetable oil. Nuts such as cashews, almonds, and macadamia nuts are used in premium mixes.
RECIPE
Ingredients
As the nuts are fried in oil, the remaining oil on the product could be used as an adhesive for a flavouring powder. But oil is quickly absorbed, and the nuts may be coated a while after they have been fried.
Therefore, vegetable oil is further added to the fried nuts. The nuts are flavoured with powdered salt or flavours. Flavours are a mix of salt, taste enhancers, starch, and spices.
RECIPE
Ingredients
As the nuts are fried in oil, the remaining oil on the product could be used as an adhesive for a flavouring powder. But oil is quickly absorbed, and the nuts may be coated a while after they have been fried.
Therefore, vegetable oil is further added to the fried nuts. The nuts are flavoured with powdered salt or flavours. Flavours are a mix of salt, taste enhancers, starch, and spices.
PROCESS
How does it work?
Upstream. The nuts are shelled, cleaned, optionally skinned, blanched, and sorted.
The coating. It is a batch or continuous operation, depending on the size of the batch and flavour range.
Downstream. After the coating, the product does not need further processing and is ready to be packed in an airtight bag.
Step 1.
Frying of the nuts, either in a batch or a continuous fryer.
Step 2.
Oil application by dripping or spraying.
Step 3.
Salt or flavour dosing and application.
PROCESS
Coating system
The successive liquid and powder applications occur in a batch or continuous way. Liquid and powder are successively applied. Given the simple shape of the nuts, oil, salt, and flavours are easily and homogenously spread on the surface.
PROCESS
Coating system
A batch pan, a continuous rotary tumbler, or a screw mixer can be used. Oil can be dispersed with a spray system. In the same way, the powder – salt is dosed and spread with a scarf vibrating plate.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
One of the most straightforward applications, which in any case cannot disappoint the consumer.
Core
Crunchiness through controlled drying and frying.
Coating
Choice of ingredients to enhance the flavour and colour from light to spicy.
Stability
Limited losses along the process up to the packaging. No oxidation.
Key quality parameters
This type of coating for nuts is relatively problem-free with a limited number of factors.
Oil
Oil addition rate, adjusted to cover the surface without dripping.
Flavour
Powder addition, adjusted to cover the surface without excessive fines recovery, powder particle size, too delicate, leaves a dull aspect and forms patches; too large it does not hold on the oil film.
Operation
Batch or volume, small enough to prevent splitting and breakage of the nuts.
APPLICATION
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