APPLICATION

Coating of fried nuts with salt and flavours

A nut – generally a peanut – is fried and flavoured with salt and spices. The process is an easy introduction to the coating principles.

Updated Aug 03, 2021 - 10 min Read

BASE

Core products

The core is a nut – typically peanuts. Medium to large sizes are preferred as coating does not affect the overall shape of the nut. The nuts are primarily fried in vegetable oil. Nuts such as cashews, almonds, 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 onto the fried nuts. The nuts are flavoured with powder salt or flavours. Flavours are a mix of salt, taste enhancer, starch, spices.

PROCESS

How does it work?

It is a batch or continuous operation depending on the size of the batch and flavour range. After coating, the product do not need further processing and is ready to be packed in an air-tight bag. The coating sequences run as follows

1.

Frying of the nuts, either in a batch fryer or in a continuous fryer,

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2.

Oil application by dripping or spraying

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3.

Salt or flavour dosing and application

PROCESS

Coating system

The successive liquid and powder applications occur in a continuous rotary tumbler.
Oil can be dispersed with a spray system. In the same way, the powder – salt or is dosed and dispersed with a scarf vibrating plate. Given the simple shape of the nuts, oil, salt and flavours easily are easily and homogenously spread on the surface.

PROCESS

Coating system

Rotary coating pan

PRODUCT EVALUATION

How do you measure your success?

Key quality features

One of the simplest application, which in any case cannot disappoint the consumer

Core

Crunchiness through controlled drying and frying

Coating

Choice of ingredient to enhance the flavour and colour from light to spicy

Staibility

Limited losses along the process up to the pckaging. No oxydation

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 fine it leaves a dull aspect and form 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.