Coatings for numerous application possibilities: Batters and dry breadings by the manufacturer Loryma

With Loryma’s wheat-based breadings and coatings, your foods become crispier and tastier. Our batters and dry breadings protect the fried or deep-fried food, regulate the product’s moisture and provide the end-consumer products with their optimum crispiness and excellent mouth feel. The batters ensure good adhesion – also in multi-state coating processes. As a manufacturer of wheat-based breadings and coatings, Loryma offers you batters, dry breadings, tempura and glazings for fish and meat products, for seafood, vegetables, cheese and potato products, as well as for vegetarian and vegan alternatives.

Batters and dry breadings for crispy, tasty and fail-safe foods

Protect and optimise your meat, fish, cheese, vegetable and potato, or veggie products with Loryma breadings and coatings. As a manufacturer of batters, dry breadings and coatings, we offer you the appropriate system solutions that are precisely adapted to your individual requirements. Our batters, dry breadings and coatings are customised for the specific requirements of the substrate to be coated. Depending on the product substrate, the intended use and the manufacturing process, you can use the Loryma coating system to coat in one, two, three and four or more stages.

Clear coatings for potato products, fish, meat, fish products by the manufacturer Loryma ensure high texture stability, also with long warm-storage times after roasting and frying

Properties of the Loryma batters/dry breadings/coatings:

  • Improved crispiness during the deep-frying process, thanks to special Loryma wheat starches
  • Freeze-/thaw-stable
  • Very good baking and fermentation stability
  • For excellent all-round adhesion
  • Optimal protection against increased heat
  • Preserves the substrate’s juiciness
  • for optimum crispness from crunchy to crispy
  • Taste optimisation of the end-consumer products
  • For an appetising look and an excellent mouthfeel
  • Available with visuals like herbs and spices

Application areas of Loryma batters/dry breadings/coatings:

Pre-treatment, intermediate coating and external coating of:

  • poultry
  • pork
  • fish
  • seafood
  • potato products
  • vegetables
  • vegetarian and vegan alternatives
  • cheese products
Applications of Loryma batters for download

The Loryma batters/dry breadings/coatings at a glance

Single-stage coatings & batters/dry breadings

Single-stage coatings

With single-stage coatings, you can coat your product in just one process step, thereby refining its surface and improving its texture, in addition to enabling the optimum adhesion of visuals and spices. This way, they protect the substrate from drying out and increase product quality. With the individual setting of the pick-up, you optimise your value chain and secure your manufacturing process with perfectly-coordinated ingredients.

Single-stage coating systems …

  • protect the substrate in the frying, deep-frying and cooling process.
  • increase the crispiness.
  • excellent adhesive properties for reconstituted products and whole cuts of meat.
  • are freeze/thaw stable.
  • allow fixation of spices and visuals.
Batters of the manufacturer Loryma intensify the crispiness of the end-consumer products and ensure the optimisation of taste and optics.

Single-stage dry breadings

The Loryma single-stage dry breadings are dustings that are used mainly for substrates with a moist surface, such as fish. They fixate the fragile product and protect it from drying out. A special combination of Loryma starches and flours, as well as spices, ensures optimum surface sensory properties that bind moisture and give your end-consumer product the desired seasoning and texture.

Single-stage batters

Clear Coatings: Transparent coatings that make the visuals and spices on the product surface visible.

Glazing: Gel-like coating that protects the product from moisture loss and prevents icing-up in free-packed frozen products (IQF).

Single-stage batters: Easy to use baking doughs with limited pick-ups.

Two-stage coatings & batters/dry breadings

Two-stage coatings

Two-stage coatings consist of a wet and a dry, texturing coating and are suitable for almost all whole cuts of meat, as well as substrates with a solid surface. Specially-developed Loryma batters, with our perfectly-aligned Lory®Starch wheat starches, ensure optimum all-round adhesion in accordance with the substrate’s surface properties.

  • Special solutions for smooth, rough, moist, and dry surfaces
  • Uniform layer thickness and individual adjustment of the pick-up
  • Combination of varying dry breadings, for a variety of effects
  • Breader breading for a crispy crust
  • Starch-based dusting to protect against drying out and to fixate moist and unstable substrates

Three-stage coatings & batters/dry breadings

Three-stage coatings

In the three-stage coating process, Loryma offers both breading and batter composition. Compared to the classic two-stage breading process, the process offers the advantage that optimum adhesion is also ensured with higher pick-ups. The system is also particularly suitable for substrates with a moist, smooth surface such as, e.g. fish, seafood and chicken with skin.

Three-stage breading

  • Pre-flouring by dusting for optimum adhesion of the following layers
  • Intermediate coating with batter for adjustment of the pick-ups and breading fixation
  • Final coating with dry topcoat for sensory characterisation of the breading

Three-stage baking batter build-up

  • Coating with milkwash, a low-viscosity batter
  • Coating with an intermediate, an absorbent dry component layer for optimum all-round adhesion, even at the substrate edges
  • Final baking dough application for a firm, stable and fluffy to crispy coating and an appetising, golden-brown appearance

Four- and multi-stage coatings & batters/dry breadings

Four-stage and multi-stage coatings

Four-stage and multi-stage processes are used especially for substrates with a high water content and/or thermal instability, where the breading has to counteract high vapour pressures. They are also used for particularly smooth and dry substrate surfaces, since the milkwash ensures improved adhesion for the actual breading application.

Four-stage coating process

  • Coating with milkwash, a low-viscosity batter
  • Pre-flouring by dusting, for optimum adhesion of the following layers. The intermediate steps can be repeated at will, depending on the substrate requirement, since the more layers applied, the more resistant the breading is to thermally-induced pressure differences.
  • Intermediate coating with batter for adjustment of the pick-ups and breading fixation
  • Final coating with dry topcoat for sensory characterisation of the breading