In the three-stage coating process, Loryma coating systems offer both breading and batter composition. Compared to the classic two-stage breading process, the process offers the advantage that optimum adhesion is also ensured with higher pick-ups. Moreover, it is also particularly suitable for substrates with a moist, smooth surface, for instance as is the case with fish and seafood or chicken with skin. With Loryma coating systems, with the three-stage coating, a batter is applied after the predust, to set the pick-up and fix the breading. The final coating with dry topcoat ensures the sensory characterisation of the outer breading. When using the three-stage batter make-up, with Loryma coating system, the coating with milkwash is followed by a coating with the intermediate and the final dough application.