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Battered nuts, also known as cracker nuts or Japanese style peanuts, are a variation of peanut snack products. The general manufacturing process includes peeling and slicing the peanuts, coating these with batter and seasoning, frying in oil, cooling, and packing, ready for consumption.

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Fried coat of battered nuts

Flavor development of battered nuts starts with the coating process. You coat battered nuts in flavor-infused batter, done through either dipping or dosing. The choice depends on how well your flavors adhere to the nuts. Complete submersion of the nuts in batter or tumbling these through a drum cylinder ensures even application of the coating. Although coating usually comes before frying, you may also add other flavors after frying, such as savory powders, to improve your product’s taste.

The coated nuts are then subjected to frying or cooking. The conventional method for cooking the nuts is through deep frying. Conveyor-type deep fryers are essential for continuous systems of battered nuts production to prevent delays in the production process. However, you may use other alternatives to produce healthier battered nuts, such as dry roasting, or using healthier oils, such as coconut oil.

Coats for all seasons

The core process for developing the flavor of your battered nuts is in the seasoning and coating process. When and how you infuse and establish your desired flavor greatly affects your final product profile.

Important factors to consider when seasoning and coating peanuts include the flavor retention of the seasoning after frying and the evenness of the coating. If the seasoning is infused in the batter which will be subjected to frying, you must ensure that your flavors are thermally stable such that these are not destroyed nor produce off-flavors. Choose to add your flavors before or after heating the battered nuts depending on your seasoning properties and final product profile. You can add volatile flavors, such as citric acid, after frying, to retain their taste. On the other hand, add flavors for caramelization before the frying process since their tastes develop during heating.

Different coatings all over the world

Manufacturers use various coatings for battered nuts around the world to design their products. Some examples include glazing oil, water, spices, chocolate, and even yogurt.

Regardless of coating, you must evaluate the effective method of coating, how it adheres to the nuts, how it develops during thermal treatment, and if it reacts with your other additional seasonings. For example, enrobing machines are a good match for nuts with sugar-based flavors since these can evenly coat your nuts before frying. If you are making savory dry-roasted nuts, you will require an oil dosing machine placed prior to the flavoring coating process to ensure your flavor sticks. Experiment on what works for you to better assess the sequence of steps in your production process and what technologies you will need to implement the process well.

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