Problem: Batter foaming Possible solutions: Lack of or insufficient defoamer Excessive batter aeration Cavitating batter pump High protein content Excess of inappropriate emulsifiers Problem: Base side coverage Possible solutions: Breading curtain inadequate Fast batter set up Air blower excessive on top Problem: Reticulation Possible solutions: Visit us at IPE Booth #6042 High amount of corn flour in batter Lack of batter humectant No water glaze after freezer Dry ice contact Excessive batter leavening Excessive freezing Inadequate packaging We would like to hear from you- your comments and questions about this article are welcome. E-mail the author at: meat&poultry@sosland.com For more information, see ad index on Page 85 52 MEAT&POULTRY www.MEATPOULTRY.com JANUARY 2004http://www.MEATPOULTRY.com