A method for the production of baked crispy, snack kartoffelchipaehnlichem with the use of potato material and snack produced by said method

摘要

1385130 Crispy fried potato snack foods PRESERVENBEDRIJF BV 12 March 1973 [13 March 1972] 11799/73 Heading A2B Dried potato flour and ground corn are mixed with water to form a dough having a moisture content of at least 35wt%, the dough is rolled into a thin film, preferably about 1/50", cut into pieces and air-dried to form a dry skin, the moisture content of the pieces then being about 30wt%, the pieces then being placed for up to 5 minutes in a confined space that prevents further drying, wherein the moisture content between the inside and outside of the pieces may equalise, and thereafter frying the pieces, for example deep fat fried at about 340‹F, to give a crisp snack product. Optional ingredients include pregelatinised starch, dextros, monosodium glutamate, flavouring and colouring.