The better the batter, the bigger the yield
At Sonac, we continue to innovate and develop in the animal protein business via our product and application research center SPARC*. We recently invested in the development of new proteins and helped lots of customers to improve their meat and savory products by applying our proteins.
To facilitate you even more we invested in a forming machine, for hamburgers and other patty formed meats and a batter line, to produce uniform battered products such as nuggets, fingers and schnitzels. Interested in trying out these machines?
We’ve booked success on the batter line already! We are able to improve the adherence of batter to the meat, and therewith a gain in pick-up and overall yield by adding our animal proteins to the batter of e.g., chicken nuggets and schnitzels. What’s more? A better bite (crunchiness) and taste for your breaded product.
Check out our updated SPARC* leaflet
Interested in more information about SPARC*? Please find a complete overview of the available equipment including the new acquired machines, and application possibilities in our updated SPARC* leaflet.