Texture enhancement
Delicately crunchy toasted chip
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Flour, wheat
51.50
Starch, potato, native
2.60
Monocalcium phosphate
0.50
Part B:
Sugar, granulated
4.10
Ammonium bicarbonate
1.00
Syrup, corn, high fructose
0.50
Salt
0.50
Sodium bicarbonate
0.40
Part C:
Shortening
8.20
Lecithin, soy
0.10
Part D:
Water
21.85
TOTAL
100
Preperation
1. Mix all dry ingredients together in Part A at low speed for 1 minute.
2. Dissolve sugar, high fructose corn syrup, ammonium bicarbonate, sodium bicarbonate and salt from Part B in water from Part D separately.
3. Mix Part C until smooth and uniform. Add to dry mix and mix at low speed for 1 minute.
4. Add various solutions from Step 3 and mix at low speed for 5 minutes.
5. Increase to high speed and mix for 6-8 minutes.
6. Target dough temperature = 35-36°C.
7. Rest the dough for 1 hour at 40°C and 70-80% relative humidity.
8. Sheet and laminate to 3 layers, gradually reduce the dough thickness to 1.0-1.1mm.
9. Cut into desired shape.
10. Bake at 250°C (top heat) and 320°C (bottom heat) for about 3-4 minutes.
11. Continue baking at 150°C (top heat) and 140°C (bottom heat) for about 10 minutes.
12. Cool, pack and seal.
Guidelines
The amount of PRECISA® Crisp 930 Texturiser can be adjusted to obtain desired texture.