COATING / ENROBING
Mixing & Forming
Coating / Enrobing
PrerequisiteAlso: chocolate enrobing · battering · breading · glazing
Applying a uniform outer layer — batter, breader, chocolate, glaze — over a core product.
Typical Hazards
- BBiologicalPathogen growth in batter/breader if not refreshed; Salmonella in egg-batter
- CChemicalAllergen-bearing coating (wheat, soy, dairy) contaminating downstream lines
- PPhysicalCrumb / coarse-bread fragments out of spec
Typical Controls
- Batter/breader refresh schedule with time + temperature limits
- Allergen-aware line segregation
- Validated cook step for any raw batter ingredients (egg)
Regulatory Citations
2 cross-references across 1 documents