Dale,
I completely understand coating problems. Our customers where complaining about our fancy Danish sweet rolls. We where applying the caramel drizzle several mm on the thick side and it was causing lots of drama. The majority of complaints where happening in the morning because most customers where on there way to work and did not have time to rinse there dentures. In the end we only reduced the caramel coating on the morning batches and now everyone is happy. We sell more delicious treats than ever before. Then there where issues with our eclairs exploding because overfilling them was causing mayhem in the bakery, well that's a story for another day.
JoeyB
A doughnut a day keeps the doctor away.