The coating is a very important part of the overall quality and appearance of the food you make because it affects the texture and taste of the finished product.  The way the finished product looks is a big part of how customers decide what to buy.

Late in the 1930s, seasoned breading was used for the first time in a commercial application of the food coating method. This method was particularly popular for use with seafood. Coatings are applied to a wide variety of foods in today’s market in order to boost their value.

Commercial coatings are made up of a wide variety of flours, spices, batters, and breading agents. Together, these ingredients give the product a better look, texture, and color, and they also stop unwanted or outside flavor and moisture from getting in.

Mechanisms involved in the coating process

The majority of the energy required for the process