Hello we want to produce potatoes chips with batch producing after frying we have a lot oil in product how we can reduce of oil in chips
Whats your frying temperatures and time?
Hello temperature is 180 degree time when potatoes vill ready we take it from fryer
Chips contains a lot fat how i can reduce it
I wanted to know complete frying parameters.
After slicing potato we blanching it 80 degree hot water 5 minute than we wash it water normal not with cold water than we dewataring it centrafuge machine. Than we fry it . I tested in kitchen 5 lt oil 250 gr potato at 180 degrees 3 minutes frying. Then we eat it gives fatty. And surface is straight have a lot bubbles on surface
Try frying at higher temperatures ar shorter time say 190 C for 2 - 2.5 min ,200C 1.5 -2 min.
Ok i vill try it
Use air frying instead of deep frying in oil
I can use it for me but industry we have deep fryer
Fry at a higher temperature
Use higher dry matter potatoes
Use a water stripper pre fryer to remove excess water or the same post fryer to remove water
Lab fryers do give a higher oil content as fryer oil temp dips too much
Know its not possible but use a hot steam box stripper to remove water and sl cook potatoes
Is it a batch fryer or continuous? Batch tend to give higher oil contents as a nature of the oil temp profile - good luck
Also make sure your slicer blades are in top condition so reducing the amount of damaged cells in the slice
Ok i vill check it
Hello i use batch fryer
I don’t understand pre fryer and post fryer what you mean