applied by a predust applicator after the chicken nuggets were
formed by the formax plates. The batter solution was prepared by
mixing batter with water at 50 g/100 ml and poured into the flat
bed batter applicator attached in series to the predust applicator.
The breaded samples were directed toward the fryer for par frying.
The par frying helped to stabilize the coating on the nuggets. The
set up was designed in such a way that the final batter pickup
percentage by the nuggets was less than 30%.