Efficient "battering" of food products using an in-line viscometer

Coating food products, also called “battering”, is done to give a product taste, shine and/or color. Think of shrimps, lobsters, mushrooms, meat cubes, strawberries, etc. The coating process is considered one of the most important phases in food processing, this is because the consumer's choice is strongly influenced by the final presentation of the product. 

A in-line viscometer can make the process of “battering” (from the English word “batter” which means batter) more efficient. The viscometer ensures (in real time) that the coating layer is not too thick or too thin. This leads to consistent quality of the end product and an efficient production process. It also prevents you from having to throw away raw materials, semi-finished products or end products because there is too much or too little "batter". Several reasons to see what an in-line viscometer can do for your food process!

Would you like more information or are you interested in a test? Please contact Product Manager John Heidenreich, tel. no.: 0162 460404 or via e-mail.