In recent years, snack pellets have become increasingly popular. As a result, the technology for their processing has become more and more sophisticated. Potato snack pellets come in many different shapes and added flavorings. The fact is that there are no limitations in taste and shape, since potato snack pellets are formed from potato starch and are then fried and flavored.
Extrusion technology, potato starch gelatinization and the drying of up to 10 per cent of humidity are crucial to the production of snack pellets. Today, there are several processes that go into making pellets.
In the first step of production, the raw material is prepared and mixed. In the second step, the initial components are screened and moisturized. The mass then has to be cooked and gelatinized. After this, the mass is formed into a semi-processed material, under high pressure.
The next stage is the drying, which must be completed under a strictly determined temperature and humidity. After the conditioning at the end of the line, the snack pellets are ready for packaging.
Due to healthy food trends, most of the producers only use natural ingredients. Most commonly, they use a combination of ingredients for producing pellets, which include adding crops flour like wheat, rye, rice and corn.
The Finished Product
There are numerous advantages in the frying pellets technology. Producing a snack from pellets is a simple process and involves the short-term frying of a semi-processed product in seed oil.
Pellet chips excel in their constant high quality as there is no strict dependence on raw materials in their manufacturing. The irreproachable physical and taste properties of the finished product are maintained by means of technology, even when using different sorts of potato.
The dry semi-processed product has a long shelf life and can be placed in storage for up to 18 months.
