Texture enhancement
Thin and crisp baked potato snack
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Potato flakes
23.30
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.