BACKTEIGAUFLOCKERUNG MITTELS CO2

摘要

To coat foodstuffs (10) with a dough material with a viscosity of 0.2-30.0 dPas at 18[deg]C and especially crumbs, the food portions are immersed in it through a conveyor (12) passing through a dough bath (14). A jet (16) passes carbon dioxide gas into the dough at a temperature from freezing to +25[deg]C. After coating, the coated foodstuff (11) is heated (18) for =300 seconds and especially 20 seconds so that the gas explodes and loosens the coating structure which is fixed by the rapid heating action. After heating, the coating foodstuff is frosted. The foodstuff can be coated with a dough, and then covered with loose dry crumbs.