Thin and crisp baked potato snack

Texture enhancement

Thin and crisp baked potato snack

Ingredion Ingredients Used: PRECISA CRISP 330 - 12102113

Formula

-

Ingredient Amount % as is
Part A:
Potato flakes 23.30
PRECISA® Crisp 38 11.70
Starch, potato 11.70
Potato granules 5.85
Flour, wheat 5.85
Milk, skim, powder 1.20
Part B:
Shortening 3.60
Lecithin, soy 0.35
Part C:
Sugar, granulated 0.80
Salt 0.55
Water 35.10
TOTAL 100

Preparation

  1. Mix Part A homogenously 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. Mix at low speed for 30 seconds.
  4. Dissolve sugar and salt in water in Part C.
  5. Gradually add the solution from Step 4 into the mixture in Step 3.
  6. Mix at low speed for 6-7 minutes.
  7. Sheet and laminate (2 layers).
  8. Using a vertical sheeter, sheet the dough to a thickness of 0.7 – 0.8mm.
  9. Cut into desired shapes with docker pins.
  10. Bake at 230°C (top heat) and 280°C (bottom heat) for 3.5 minutes.
  11. Cool, pack and seal.

 

Guidelines

The amount of PRECISA® Crisp 330 Texturiser can be adjusted to obtain desired texture.

Contact Us

Please fill out the form below and an Ingredion representative will be in touch with you shortly.

Thank you for contacting Ingredion, your local expert will be in touch shortly.

Please populate your name
Please populate your company
Please populate a valid email address Please populate your email address
Please populate your phone number
Select one
Error Please select a country
Select one
Error Please select a state
Error

Information we are required to provide to you prior to processing your data as described in the General Data Protection Directive (GDPR) is available to you in our privacy policy