Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased. The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by Raksha , an ibibo Master, at 8:27 AM on June 26, 2008

well jiks, Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased. The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by Romi , an ibibo Master, at 6:09 PM on June 17, 2008

Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased. The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by Madhurima , an ibibo Master, at 2:06 PM on May 31, 2008

Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased. The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by Anju Singh , an ibibo Master, at 6:59 AM on May 29, 2008

well jiks, Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased. The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by satyaiitk , an ibibo Master, at 4:51 PM on May 28, 2008

Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased.

Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh.

* The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C).

Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

* Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.90% fat and starch.

Answered by Shobhit , an ibibo Master, at 2:23 PM on May 28, 2008

The lowest-fat chips we found--Ruffles Light--have six grams of fat per one-ounce serving. (They're still being test marketed.) Most chips fall into the eight, nine, or ten gram-per-serving range, and get 50 to 60 percent of their calories from fat.

That means just 15 chips provide 15 percent of the fat the average person should consume in an entire day. A single, one-ounce serving of some (Pringle's Regular or Cheezums) have as much as 13 grams of fat. That's 69 percent of calories from fat.

Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.90% fat and starch.

Answered by Ram Singh , an ibibo Master, at 5:52 AM on May 28, 2008

Hi,

Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers.

Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased.

Plastic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh.

* The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C).

Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

* Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.90% fat and starch.

Answered by Ajay Pal , an ibibo Master, at 3:17 AM on May 28, 2008

The lowest-fat chips we found--Ruffles Light--have six grams of fat per one-ounce serving. (They're still being test marketed.) Most chips fall into the eight, nine, or ten gram-per-serving range, and get 50 to 60 percent of their calories from fat.

That means just 15 chips provide 15 percent of the fat the average person should consume in an entire day. A single, one-ounce serving of some (Pringle's Regular or Cheezums) have as much as 13 grams of fat. That's 69 percent of calories from fat.

Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.90% fat and starch.

Answered by Nagendra , an ibibo Master, at 7:57 PM on May 27, 2008

well jks, Starch is a form of carbohydrate, and processed meat may contain a lot of carbohydrates (especially ham and hot dogs), messing up your experimental results. Raw beef or raw dark meat chicken should have almost no carbohydrates/starch.


Pla stic conveyer belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips to travel to the fryers and the smaller potato slivers to fall through the mesh. * The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil.

The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

Answered by Uttam , an ibibo Master, at 7:55 PM on May 27, 2008