Transitube SA
Dpt Biturbine
86-108 Avenue Louis Roche
F-92230 Gennevilliers - FRANCE
Tel: +33 (0)1 40 85 17 00
Fax: +33 (0)1 40 85 04 11
Email: [email protected]
 
Coating of frozen foods
 
Frozen foods (vegetable pieces, formed meat or fish chunks) are coated with flavour to make it ready to eat.

The flavour comes in form of an emulsion, a sauce or a cream, made of water, vegetable fat, milk cream, with visibles added to make it attractive.

The emulsion needs to be dispersed while not damaging the product shape.

The maximum pick up ratio in one pass is 15% on a product frozen at -20°C.

Frozen vegetables coated with flavoured cream  
 

Brining of pistachoes    
Coating of breaded products    
Coating of chocolate truffles with cocoa powder    
Coating of frozen foods    
Coating with a barrier fat    
Flavouring of pet food    
Flavouring of powders and granules    
Flavouring of snacks and croutons    
Impregnation of fertilizers    
Oiling of dried raisins    
Oiling of nuts    
Oiling of sweets    
Powdering of plastic granules    
Powdering of shredded cheese    
Sugaring of doughnuts    

   
   
     

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