Thin and crisp baked potato snack

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Texture enhancement

Thin and crisp baked potato snack

Ingredion Ingredients Used: PRECISA CRISP 330 - 12102113

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Formula

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Ingredient	Amount	% as is
Part A:
Potato flakes		23.30
PRECISA® Crisp 330 Texturiser		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

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Preparation

Mix Part A homogenously at low speed for 1.5 minutes.
Melt shortening and lecithin from Part B at temperature 50°C and mix well.
Add to dry mix. Mix at low speed for 30 seconds.
Dissolve sugar and salt in water in Part C.
Gradually add the solution from Step 4 into the mixture in Step 3.
Mix at low speed for 6-7 minutes.
Sheet and laminate (2 layers).
Using a vertical sheeter, sheet the dough to a thickness of 0.7 – 0.8mm.
Cut into desired shapes with docker pins.
Bake at 230°C (top heat) and 280°C (bottom heat) for 3.5 minutes.
Cool, pack and seal.

Guidelines

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

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