APPLICATION

How do I tackle a project?

Do you want to develop or improve the coating of a food product? Or do you have a problem that we can solve with a coating application?

First, write the brief and define the purpose of the coating: aspect, texture, taste, flavour, preservation, and functionality.

Updated Jun 13, 2022 - 10 min Read

BASE

Core products

What is the core centre to coat? Composition, size, shape, texture, moisture, and bulk density.

RECIPE

Ingredients

Are there specific ingredients to apply, or are you looking for the right ingredients?

RECIPE

Ingredients

Are there specific ingredients to apply, or are you looking for the right ingredients?

PROCESS

How does it work?

Upstream. Where does the core product come from? How is it shaped?

The coating process is there an existing process, or are you seeking a technical solution?

Downstream. A finishing step is probably required to stabilize and give characteristics to the coated product.

Step 1.

Upstream
Forming process.

Step 2.

Coating process.

Step 3.

Downstream
Finishing process.

PROCESS

Coating system

The challenge is to reproduce at a larger scale what has been done manually in the kitchen or at the bench scale. What operating principle to choose: band, pan, tumbler with dipping, dribbling, dispersing, spraying.

PROCESS

Coating system

If existing, what are the coating system’s characteristics? Type, capacity, and making. Any picture, documentation, or reference to it? Where can I source it?

PRODUCT EVALUATION

How do you measure your success?

Key quality features

Specify the criteria to evaluate the product’s quality, i.e., process performance.

Visual

Visual aspect, shape, texture, colour, homogeneity, coverage, integrity (absence of breakage, dent).

Taste

Texture, thickness, and flavour.

Function

Does the coating fulfil the expected function, i.e., mechanical strength, barrier, and shelf-life?

Key quality parameters

What process parameters drive the result and influence the quality features?

Fixed parameters

System working principle, design, geometry, volume. Is it batching or continuous?

Variable parameters

Essentially respective dosage rate, speed, temperature, pressure, air (°C, % RH), ingredient characteristics (viscosity, granulometry) …

Operation

Frequent product changes, working 1-3 shifts, cleaning requirements.