Battered and breaded products are popular around the world. Different cultures prefer various products such as meats (e.g., poultry, pork, beef, or seafood), vegetables (e.g., tempura-coated onion... More > rings), or cheese. The market for these products has been expanding over the past few decades
and today more products are produced on large-scale commercial lines and sold fully or semi-cooked by food service outlets and retail stores, respectively.
This book describes the processed used by the food industry to produce battered and breaded meat products. It addresses common breading types and includes a troubleshooting section on common problems in the process.< Less