Coated Snacks

1 . A coated snack food comprising:

41 wt % to 51 wt % seeds; and

49 wt % to 59 wt % edible coating, wherein the edible coating comprises:

13 wt % to 23 wt % potato starch;

12 wt % to 30 wt % flour;

6 wt % to 16 wt % sugar;

0.5 wt % to 7 wt % corn starch; and

0.25 wt % to 5 wt % sea salt.

2 . The coated snack food of claim 1 , wherein the edible coating further comprises rice flour and tapioca flour, and wherein the coating is crunchy.

3 . The coated snack food of claim 2 , wherein the edible coating further comprises 11 wt % to 21 wt % rice flour and 1 wt % to 9 wt % tapioca flour.

4 . The coated snack food of claim 1 , wherein a thickness of the edible coating is 0.020 in. to 0.165 in.

5 . The coated snack food of claim 1 , wherein the thickness of the edible coating on an individual piece has a maximum standard deviation of 0.015 inches throughout the edible coating.

6 . The coated snack food of claim 1 , further comprising a seasoned coating.

7 . The coated snack food of claim 1 , wherein a weight percent of total fat does not exceed about 25% of the total weight of the coated snack food.

8 . The coated snack food of claim 1 , wherein a weight percent of saturated fat does not exceed about 4% of a total weight of the coated snack food.

9 . The coated snack food of claim 1 , wherein the seeds are medium Runner peanuts.

10 . A coated snack food prepared by a process comprising:

(a) providing seeds;

(b) roasting the seeds in oil;

(c) after roasting the seeds in oil, adding the seeds to a continuous breader having a rotating drum that provides limited tumbling of the seeds within the drum, with the rotation of the drum providing centrifugal force that limits tumbling of the seeds;

(d) spraying a tacking solution comprising water and sugar onto the seeds in the continuous breader to wet the seeds and to enable adhesion of dry powder thereto;

(e) thereafter adding a dry powder consisting essentially of the edible coating of claim 1 to provide a coating layer on the seeds;

(f) repeating steps (d) and (e) to provide additional coating layers until a desired total coating thickness is achieved;

(g) removing the wet, coated seeds from the continuous breader;

(h) spinning the seeds in a rounding drum to reincorporate any seed skin that pulled away from the seed in the continuous breader;

(i) baking the wet, coated seeds in an oven to make the coating crunchy while evaporating water therefrom so that the coating has hardness of at least 20 kg when analyzed for texture;

(j) cooling the cooked, coated seeds;

(k) applying oil to the cooked, coated seeds;

(l) tumbling the cooked, coated seeds; and

(m) applying seasoning to the cooked, coated seeds.

11 . The coated snack food prepared by the process of claim 10 , wherein a yield loss of coated, cooked seeds, due to misformation, splits, and marriages, is less than 1%.

12 . The coated snack food prepared by the process of claim 10 , wherein the coated seeds reside in the oven for less than about 10 minutes.

13 . The coated snack food prepared by the process of claim 10 , wherein the oven is a modular rotary oven.

14 . The coated snack food prepared by the process of claim 10 , wherein the tacking solution comprises 44 wt % sugar, 44 wt % water, and about 11 wt % modified potato starch.

15 . The coated snack food prepared by the process of claim 14 , wherein tacking solution is added in unequal increments.

16 . The coated snack food prepared by the process of claim 10 wherein the coated seeds are spun in the rounding drum from about 8 minutes to about 10 minutes.

17 . The coated snack food prepared by the process of claim 10 , wherein the density of the wet coated seeds is between about 0.67 g/mL and about 0.70 g/mL.

18 . The coated snack food prepared by the process of claim 10 , wherein the density of the cooked, coated seeds is between about 0.35 g/mL and about 0.43 g/mL.