Food Batter Processing Plant & Machinery Solutions

Rice, urad dal, maize and wheat are cleaned of husk, dust, stones and tramp metal. Clean intake protects the mill and keeps grit out of the finished batter.

For dry batter and breading premixes, cleaned grain is milled into flour and sifted to separate the coarse fraction. Particle size is what controls how the batter picks up and clings to the product.

For wet batter, soaked rice and dal are wet ground into a smooth slurry. The slurry is held in tanks to ferment, which is what develops the sour flavour and the rise.

Flours, starches, leavening, salt and spices are weighed to recipe and blended into a uniform mix. The blend is passed over a sieve and a metal check before filling.

Dry premix is filled by auger into pouches, bags or sacks; wet batter is filled by volume into pouches or jars. Filled packs are weight-checked and coded.

Wet fermented batter is chilled and held cold, because fermentation carries on at room temperature. Packs are moved through a cold room and dispatched on the cold chain.