Texture enhancement
Crispy fabricated baked potato chip
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Potato flakes
28.75
17.25
Starch, potato
11.50
Milk, skim, powder
1.73
Monocalcium phosphate
0.29
Part B:
Shortening
2.88
Lecithin, soy
0.17
Part C:
Water
32.76
Sugar, granulated
3.74
Salt
0.58
Sodium bicarbonate
0.35
TOTAL
100
Preparation
1. Mix Part A homogenuosly at low speed for 1.5 minutes.
2. Melt shortening and lecithin from Part B at temperature 50°C and mix well.
3. Add to dry mix and mix at low speed for 1.5 minutes.
4. Dissolve sugar, salt and sodium bicarbonate in water in Part C and add to the mixture.
5. Mix at low speed for 1.5 minutes.
6. Increase to high speed and mix for 3 minutes.
7. Using dough sheeter, sheet the dough to a thickness of 0.80-0.85mm.
8. Cut into desired shapes.
9. Bake at 250°C (top heat) and 270°C (bottom heat) for 3.5 minutes.
10. Cool, pack and seal.
Guidelines
The amount of BAKA-SNAK® Starch can be adjusted to obtain desired texture.