Dear Eugene, am I wrong or is there a step missing in this development project ? Before speaking of any machinery, did you try to do test in a kitchen pan? Using the hands to move the product, adding the ingredients, etc. The purpose is to achieve a control sample of what you want, take a picture of it as the target. Do the test by whatever means : using any kind of glue (Gum Arabic being the best candidate to start with : low viscosity at high concentration, good filming properties, compatibility with many surfaces), assessing the way the core product (the fruit dices), the glue and the coating ingredients behave (the smaller the flakes the easier and the stronger the adhesion), feeling which motion is the more appropriate (which will decide which equipment is suitable), anticipating the discrepancies (fruit glueing together, the powder agglomerating, resulting moisture too high). Re moisture, which quantity the dry fruit and flakes can absorb without affecting the taste, mouthfeel and preservation : 1, 2 or 3 or more % ? This will give the quantity of glue allowed to stick the flakes.