Mike,
Thre is not too much on batter and breading techology in terms of available
text books. I would recommend ordering the following and please search
Borders.com and similar on-line bookstores to get one:
Batters & Breadings in Food Processing
Hardcover, 276 Pages, American Association of Cereal Chemists, May 1990
ISBN: 0913250694
Editor: Kulp, Karel / Loewe, Robert
Please note that most of batter/breading formulas and technologies are quite
propriatory these days with the ingredient suppliers conducting lots of R&D
work on behalf of the processors/users. Very often it is a different batter
or bredding system that carries most of critical attributes and the point of
difference for products based on commodity species. There are several world
class players in the coatings but I would name only a few of those present
in North America such as for example Newly Weds, Griffith Lab, Kerry
Ingredients or Pisllbury. There are numerous types of coatings and some for
various reasons more suitable to seafood products than others but all these
companies would carry them and besides they are in position to provide
technical assistance. But if the processing facility is located in
Australia please check first what companies are present in your country (and
they may be different than listed by me) and who has the distribution system
reaching your area since the transportation cost may be sometimes
substantial.
Best regards,
Andrew Strak
----- Original Message -----
From: "Michael McGee" <fishman@trump.net.au>
To: <seafood@ucdavis.edu>
Sent: Thursday, July 20, 2000 6:08 AM
Subject: Batter coatings
> Dear Listers,
> Can someone please tell me where I can find information regarding
> batter coatings for cooked fish.
> Thanks
> Mike McGee MCGEE P/L
> Blackmans Bay Tasmania Australia
>
>
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