Problem: Excessive coating pickup Possible solutions: High batter viscosity Excessive batter thickness Insufficient fine and/or coarse breading High surface area to weight ratio of product Slow set up rate of batter Line speed is too fast Insufficient air blower at batter Insufficient air blower at breader Problem: Product exhibits a dark fry color Possible solutions: Excess reducing sugars in coating Frying oil temperature too high Coarse granulation breading High coating pH Excessive frying time Excessive free fatty acids Low fryer turnover rate Freeze-thaw abuse Insufficient in-line freezing Problem: Coating is not adhering Possible solutions: Low batter starch level Low batter solids Low batter viscosity Insufficient batter thickness Excess substrate surface moisture Substrate ice glaze present Inadequate breading roller pressure Damaging conveyor transfer points Batter set up rate too quick Excess leavening content Inadequate predust of substrate Unequal conveyor belt speeds Problem: Coating has an off flavor Possible solutions: High level of free fatty acids in fryer oil Sour batter (old; microbial growth) Problem: Batter forms a "tail" after application Possible solutions: Excess batter viscosity Insufficient air blower at batter Excess batter thickness Excess breader roller pressure Insufficient batter starch content JANUARY 2004 www.MEATPOULTRY.com Batter set up rate too slow Inadequate breader absorption Excess hydrophilic colloids, e.g. gums, in batter Low fine granulation amount MEAT&POULTRY 47http://www.MEATPOULTRY.com