Thin and crisp baked potato snack

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.