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
2 Likes
Whats your frying temperatures and time?
1 Like
Hello temperature is 180 degree time when potatoes vill ready we take it from fryer
1 Like
incomplete information.
1 Like
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
Various ways:
Slice thicker
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