Flinn Coating

Batters are an essential part of the production of multiple food products such as coated meat, fish, cheese, potatoes and vegetables.

Flinn stands for Flour Innovations. And this is exactly what we do; developing innovative solutions tailored to the customer’s needs.


Flinn Coating

Thanks to a heat treatment, the wheat flour acquires a number of functional properties that make it highly suitable as a coating. Predust, batters and tempuras are essential components during the production of coated food products such as meat, fish, cheese, potatoes, vegetables and plant-based products. They provide optimal adhesion and improve the crispiness of the crust.

Within our range of Flinn Coating we distinguish the following products:

  • Predust: a predust is usually a coarse flour, sometimes combined with other ingredients. It is used dry as a functional aid in the coating of water-rich and fat-rich substrates. The use of a predust improves the adhesion and enhances the final yield.
    Application: Fish products, shrimps, vegetables, cheese croquettes, vegan burgers

  • Batter: these flours and mixes ensure the adhesion between the substrate and the breadcrumbs. The batter functions as the 'glue' that ensures good adhesion even after production, freezing and preparation. We offer both pure heat-treated wheat flour (Clean Label) and tailor-made mixes as batter.
    Application: Breaded meat and fish products, cheese and shrimp croquettes, fish fillets, vegan burgers

  • Tempura: Ready-to-use functional mixes specially developed for tempura or Clear Coat applications.
    Application: Nuggets, calamari and vegetables, like onion rings

  • Crumbs: Flinn Crumbs are developed for oven-baked and air-fried goods. High-end alternative for classic bread crumbs with extra crispiness.
    Application: Oven-baked snacks such as breaded meat, fish, potato and plant-blased products


  • Cold thickening geared to the customer's needs
  • Improved stability of the batter due to deactivation of the enzymes
  • Higher yield after final cooking in oil or oven
  • Increased pick-up tailored to the customer's need
  • Strong reduction in microbial flora resulting in a longer shelf life
  • Stronger adhesion of the coating to the substrate, even after baking
  • Clean label on request
  • Retained crispiness over time

Would you like to know more about Flinn Coating? Please feel free to contact Dossche Mills.