| 摘要 |
A method of manufacturing a snack chip e.g. potato crisps, the method comprising the steps of providing pellets including at least one potato ingredient; compressing the pellets in a closed mould; baking the compressed pellets in the closed mould to form a snack chip having a moisture content of 4-10 wt%; ejecting the snack chip from the mould; and drying the snack chip to a final moisture content of 0.5 to less than 4 wt%. The method preferably comprises at least partially opening the mould to allow the baked compressed body to expand, releasing steam within the snack chip and causing blistering and bending of the snack chip. The expanded body may then be compressed at the baking temperature. The mould may include a movable upper pressure plate. The potato ingredient may be potato flakes, granules or flour. Preferably the snack chip has an acrylamide content of less than 500 ppb. |
