What is coating consistency

The stirring will prevent the proteins from separating while keeping a silky consistency. The constant temperature will prevent your sauce from thickening and creating "gruel" -for lack a better term.

Different sauces require different cooking temperatures. For example, a traditional cream pan sauce such as the one I make for my steak au poivre recipe should be cooked on medium heat in a stainless steel pan. Do not use teflon , the non-stick surface is not suitable for sauces. Bearnaise and Hollandaise fare better when cooked on low because raw eggs, one of the basic ingredients in both sauces, tend to be temperature sensitive. The last thing you want is for your sauce to appear like a bowl of scrambled eggs.

This will help you eliminate rejects and take your customer satisfaction to new levels. Incorporating thickness measurement into your everyday processes also saves on material costs. Monitoring coating thickness will drive your coaters to better control thickness and eliminate excessive wasted coating.

Toggle menu Login or Sign Up 0. Managing Coating Expectations Many jobs in the Military and Aerospace segments require verification of the work that you are performing. Plan of Attack: Have a plan before pulling the trigger.

Plan to attack trouble spots and difficult to reach areas first. If it ripples, the custard is not yet set, return the foil cap, shut the oven door, and bake another 15 minutes before checking again. If the custard jiggles to the center like barely set Jell-o, get that pan out of the oven! How thick should pudding be when cooking? It sounds to me like you are making your pudding almost as thick as it should be. It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should make a pile.

How thick is ice cream custard? Stir gently and patiently until the custard thickens — this will take six-eight minutes don't be tempted to increase the heat, or you'll have scrambled eggs. It should be thick enough to lightly coat the back of a wooden spoon.

What does thickening mean in cooking? A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. VarioSpray systems are efficient, precise, and sustainable — extremely desirable characteristics for nearly every industry, especially food processing.

These hydraulic pulse-width-modulated nozzle valve systems replace traditionally utilized structures, such as pneumatic atomizing systems or aerosols. VarioSpray systems are flexible and cost and resource-effective, formed from nozzles that achieve consistency every time.

In the nozzle technology industry for over years, Lechler is dedicated to providing spray solutions that meet and exceed the expectations for your company. We work with food and beverage industries often — we understand your needs. Contact us today to discuss your custom spray coating solution! Why Is Coating Important? For example: Alcohol, slightly diluted, is often used as a preservative for packaged pastries. Wax is commonly employed in a variety of forms for glazing, ultimately producing a pleasant aesthetic.

Resin, which forms a film-like wax, is utilized similarly, often for glazing chocolates. Flours enhance thickness or crispiness. As in fresh cooking, flours often coat chicken nuggets before battering and frying.

Oils are used in their purest form for a diverse range of purposes, from adhesion to anticaking. Interestingly, sometimes oils are included in ice cream. Water is commonly employed in its liquid or steam phases for dust prevention, freezer burn prevention, or enhanced adhesion.

The coating process can be explained in three simple steps: Inputs: As the name implies, the base ingredient and any other additives are inputted into the spray coating system.