Problem: Lack of crispness Possible solutions: Insufficient coarse crumbs Excess coating moisture Low fryer temperature Porosity of breading too low Inadequate batter leavening Low level of free fatty acids in oil Excess hydrophilic colloids, e.g. gums in batter Breading machine breaking down crumbs Excessive substrate moisture released Low breader integrity Problem: Lack of tempura puff Possible solutions: Low leavening level Low batter viscosity High batter temperature Old batter Overmixed batter Low fryer temperature Product not completely submerged during frying For more information, see ad index on Page 85 48 MEAT&POULTRY www.MEATPOULTRY.com JANUARY 2004http://www.MEATPOULTRY.com