Specification and other features: HS code 19019000 state solid powder (flour) ingredients wheat flour, food starch, salt, sodium bicarbonate, sodium pyrophosphate Function Description make the meat more tender, and crispy outside with golden appearance after being fried. package Woven Bag certification BRC, HACCP, ISO22000, HALAL Free Sample free, but quantity is limited Customization Yes OEM Yes Introduction of Batter or breading premix or mix powder: Batter or breading premix or mix powder can make the meat products crispy with a golden appearance after being fried. General application: After raw meat being trimmed, vacuum tumbled and fully-marinated, the meat product will be coated with such breading or battering powder by drum breading or drum batter machine. Some meat products will be coated twice with breading and batter powder (flour). And then, fry the meat product on the processing line. Batter powder includes different specification. Based on the process flow, it can be premix and mix, that means some products need over twice coating powder on the line before being fried, premix powder making the product (e.g popcorn) easy to be coated fully at the second coating step. Based on the application quantity, it can be tempura (thin) and thick, that means some products want a thin paste wrapping the meat while the others want a thick paste. Based on the viscosity, it can be high and mild, that means some easy-to-coat products only need a mild batter, while some must use the high viscosity batter, other with the paste will easily drop. All depend on different products, different process procedure and different demand of the customers. And at most time, the batter will be first mixed into milk-wash with certain proportion water, just inorder to make the meat easily be glazed and pasted. Detailed application of tempura or thick batter premix and breading premix for on-line fried chicken nugget process: Raw meat preparation: mince or grind the chicken skin by 3mm grinding machine or cutting machine, mince or grind skinless chicken breast meat by 30mm grinder or cutter. Blend: mix all ingredients with chicken meat in the blender or tumbler till fully being blended. Form: form into about 14g per piece with the form plate by the forming machine. Coated with breading premix: convey the formed meat through breader machine to coat with breading premix. Glaze with tempura or thick batter powder: mix the batter with water in proportion as demand, glaze the breaded chicken meat uniformly by batter machine. Par-fry: fry the chicken meat by fryer with vegetable oil at a high temperature until the meat appears golden color. Quick-freeze: quick freeze the par-fried meat by -30°C freezer until the meat central temperature gets to -18°C. Packing and metal detecting Store in the -18°C freezer warehouse. Batter or breading premix or mix powder can be applied one-line or for restaurant chain to the below product catalogue: S/N Fried or prepared chicken meat or others 1 Chicken popcorn 2 Chicken nuggets 3 Chicken fillet 4 Chicken steak 5 Chicken breast meat 6 Chicken wing 7 Threaded chicken 8 Diced chicken 9 Sliced chicken 10 Chicken cartilage and meat skewer 11 Chicken meat skewer 12 Hot dog 13 Cheese hot dog 14 Beef For various flavors, such as original, Orleans, hot&spicy, black-peppered, sauced, roasted, etc. Company brief profile: Shandong Yushengji Food Co., Ltd is a professional manufacturer and supplier with strategic sourcing, research & development, quality assurance and supply chain management, specialized in a variety of batter & breading premix and mix powder, compound seasoning, roast sauce, Thai sweet chili sauce and food additives, typic