Baking & Snack - September 2018 - 84

SNACK TECHNOLOGY

"Convection is the most efficient way to pull moisture
out of the product," he said. "It's like putting your clothes
out to dry on a windy day versus a still day. When it's
windy, the clothes dry much faster. We're able to
control the velocity of the air in the convection
ovens independently on the top and bottom in order to control color and bake. Generally, the greater
the air speed, the faster that moisture is going to be
pulled out of the product." Because the chips are so
thin, the bake is relatively fast with many products
being baked under one minute, so this efficiency is
necessary.
Dryers provide an additional step for baked chips and
the main thermal processing for meat-based chips. In
Some vegetables can be have very strict tolerances overall versus standard
brittle and challenging to wheat-based doughs," he said.
slice without some form of
pre-treatment. Fried, baked or dried
Urschel

Whether sliced from a raw ingredient or cut from a
sheeted dough, vegetable, fruit and high-protein chips
need to some form of thermal processing to remove water and create a crisp texture. Thermal processing can
address challenges these ingredients pose and improve
production efficiencies and final product quality.
TNA's vacuum frying technology uses low cooking
temperatures to address some of the issues high sugar
and starches bring to thermal processing. Chips made
from parsnips, beets, carrots, apples, kiwifruit or mango
- all of which are high in natural sugars and prone to
acrylamide development and caramelization - can see a
benefit from these low temperatures.
"Thanks to a much gentler process, the end product
upholds the natural qualities of the raw material, including the nutritional value and color, without the need for
additives or colorants," Mr. Jansse said. "This is because
the breaking down of important vitamins and minerals and natural coloring components is reduced. At the
same time, the process gives enough control to prevent
discoloring such as browning or caramelization."
When frying meat chips, the challenge isn't so much
over-caramelization but chips frying and sticking together. Hold-down belts and multi-zone frying technology can address this, explained Doug Kozenski, sales
manager, process prepared, Heat and Control. "This prevents pieces from frying together and allows for bedding
of the partially fried chips to create higher belt loadings
and to minimize fryer lengths," he said.
On the baked side, Mr. Zvoncheck recommended
convection ovens for baked chips. While direct-gasfired ovens may work well for crackers, baked chips'
thinness and ability to retain water have required
convection to draw that water out evenly and without
burning the product.

84 Baking & Snack September 2018 / www.bakingandsnack.com

Checked out in the aisle
Chips - potato, corn, vegetable or fruit -
leave the dryer, and all appears fine. The
quality control team evaluates the chips and
deems them worthy of the final consumer.
No breakage, they say. The product is packaged and shipped and finds its way to store
shelves across the country. And then consumers open the bag and those chips that
quality control said were fine are broken.
This is checking, a common but unfortunate
challenge chip producers face.
"If we don't pull the moisture out of the
product evenly, this can happen 24 hours
after the product is processed," said Ken
Zvoncheck, director of process technology,
Reading Bakery Systems. Hairline cracks can
form well after the product has already been
packaged. To head off this problem, snack
producers must remove moisture evenly and
precisely from the chips.
For baked chips, this starts at the sheeter.
"We have to sheet very precisely to get
the final dough sheet thickness to prevent
checking," Mr. Zvoncheck said. The efficiency
of convection ovens also assists in removing moisture evenly. A dryer can bring even
more precision to that part of the process.
Leaving excess moisture in finished
chips can cause two problems, according
to Lisa Mitchell, marketing manager, Radio
Frequency Co., Inc., - shelf life and checking. Drying technology follows the oven
and enables snack producers to dial into
precise moisture removal to get the very
last bit of moisture and prevent checking.


http://www.bakingandsnack.com

Baking & Snack - September 2018

Table of Contents for the Digital Edition of Baking & Snack - September 2018

Baking & Snack - September 2018
Contents
Contents
Editorial - Oh, how time flies
Newsfront - PepsiCo to invest in Frito-Lay facilities
PepsiCo to invest in Frito-Lay facilities
Sara Lee Frozen Bakery company introduced
News - Cargill commits to nourishing the world
Frozen bakery market projected to grow
KSU’s Grain Science Department seeks greater visibility to attract students
C.H. Guenther & Son buys Cookietree Bakeries
In Memoriam
In Brief
Nutrition Facts Panel - a new look for LABELS
Does a label makeover mean a consumer changeover?
Nellson - necessary REDUNDANCY
Expanding in a sustainable fashion
Foodservice - Sweet EXPECTATIONS
Social media feeding the bottom line
Inclusions - What a Performance
Fortification - BUILT FOR IT
A look back at fortification
TECHNICALLY SPEAKING - PASS THE SALT
Snack Technology - beyond the POTATO
Checked out in the aisle
Depositing - MINIMIZE ME
Keeping the tail away from deposits
Employee Management - GOT IT COVERED
Case Packing - no pain, BIG GAINS
Sustainable Packaging - GREEN BRANDING
Industry Images - FOOD FOR THE future
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
NEW ON THE SHELF
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2018 - Baking & Snack - September 2018
Baking & Snack - September 2018 - FC - 1
Baking & Snack - September 2018 - FC - 2
Baking & Snack - September 2018 - Baking & Snack - September 2018
Baking & Snack - September 2018 - 2
Baking & Snack - September 2018 - 3
Baking & Snack - September 2018 - 4
Baking & Snack - September 2018 - 5
Baking & Snack - September 2018 - 6
Baking & Snack - September 2018 - 7
Baking & Snack - September 2018 - 8
Baking & Snack - September 2018 - Contents
Baking & Snack - September 2018 - 10
Baking & Snack - September 2018 - Contents
Baking & Snack - September 2018 - Editorial - Oh, how time flies
Baking & Snack - September 2018 - 13
Baking & Snack - September 2018 - Sara Lee Frozen Bakery company introduced
Baking & Snack - September 2018 - 15
Baking & Snack - September 2018 - Frozen bakery market projected to grow
Baking & Snack - September 2018 - 17
Baking & Snack - September 2018 - In Memoriam
Baking & Snack - September 2018 - In Brief
Baking & Snack - September 2018 - 20
Baking & Snack - September 2018 - Nutrition Facts Panel - a new look for LABELS
Baking & Snack - September 2018 - 22
Baking & Snack - September 2018 - 23
Baking & Snack - September 2018 - Does a label makeover mean a consumer changeover?
Baking & Snack - September 2018 - 25
Baking & Snack - September 2018 - 26
Baking & Snack - September 2018 - 27
Baking & Snack - September 2018 - 28
Baking & Snack - September 2018 - 29
Baking & Snack - September 2018 - Nellson - necessary REDUNDANCY
Baking & Snack - September 2018 - 31
Baking & Snack - September 2018 - 32
Baking & Snack - September 2018 - 33
Baking & Snack - September 2018 - 34
Baking & Snack - September 2018 - 35
Baking & Snack - September 2018 - 36
Baking & Snack - September 2018 - 37
Baking & Snack - September 2018 - 38
Baking & Snack - September 2018 - 39
Baking & Snack - September 2018 - Expanding in a sustainable fashion
Baking & Snack - September 2018 - 41
Baking & Snack - September 2018 - 42
Baking & Snack - September 2018 - 43
Baking & Snack - September 2018 - Foodservice - Sweet EXPECTATIONS
Baking & Snack - September 2018 - Social media feeding the bottom line
Baking & Snack - September 2018 - 46
Baking & Snack - September 2018 - 47
Baking & Snack - September 2018 - 48
Baking & Snack - September 2018 - 49
Baking & Snack - September 2018 - 50
Baking & Snack - September 2018 - 51
Baking & Snack - September 2018 - 52
Baking & Snack - September 2018 - 53
Baking & Snack - September 2018 - 54
Baking & Snack - September 2018 - Inclusions - What a Performance
Baking & Snack - September 2018 - 56
Baking & Snack - September 2018 - 57
Baking & Snack - September 2018 - 58
Baking & Snack - September 2018 - 59
Baking & Snack - September 2018 - 60
Baking & Snack - September 2018 - 61
Baking & Snack - September 2018 - 62
Baking & Snack - September 2018 - 63
Baking & Snack - September 2018 - 64
Baking & Snack - September 2018 - Fortification - BUILT FOR IT
Baking & Snack - September 2018 - 66
Baking & Snack - September 2018 - 67
Baking & Snack - September 2018 - A look back at fortification
Baking & Snack - September 2018 - 69
Baking & Snack - September 2018 - 70
Baking & Snack - September 2018 - 71
Baking & Snack - September 2018 - 72
Baking & Snack - September 2018 - 73
Baking & Snack - September 2018 - 74
Baking & Snack - September 2018 - 75
Baking & Snack - September 2018 - 76
Baking & Snack - September 2018 - TECHNICALLY SPEAKING - PASS THE SALT
Baking & Snack - September 2018 - 78
Baking & Snack - September 2018 - Snack Technology - beyond the POTATO
Baking & Snack - September 2018 - 80
Baking & Snack - September 2018 - 81
Baking & Snack - September 2018 - 82
Baking & Snack - September 2018 - 83
Baking & Snack - September 2018 - Checked out in the aisle
Baking & Snack - September 2018 - 85
Baking & Snack - September 2018 - 86
Baking & Snack - September 2018 - 87
Baking & Snack - September 2018 - 88
Baking & Snack - September 2018 - Depositing - MINIMIZE ME
Baking & Snack - September 2018 - 90
Baking & Snack - September 2018 - 91
Baking & Snack - September 2018 - 92
Baking & Snack - September 2018 - Keeping the tail away from deposits
Baking & Snack - September 2018 - 94
Baking & Snack - September 2018 - 95
Baking & Snack - September 2018 - 96
Baking & Snack - September 2018 - 97
Baking & Snack - September 2018 - 98
Baking & Snack - September 2018 - 99
Baking & Snack - September 2018 - 100
Baking & Snack - September 2018 - Employee Management - GOT IT COVERED
Baking & Snack - September 2018 - 102
Baking & Snack - September 2018 - 103
Baking & Snack - September 2018 - 104
Baking & Snack - September 2018 - 105
Baking & Snack - September 2018 - 106
Baking & Snack - September 2018 - 107
Baking & Snack - September 2018 - 108
Baking & Snack - September 2018 - Case Packing - no pain, BIG GAINS
Baking & Snack - September 2018 - 110
Baking & Snack - September 2018 - 111
Baking & Snack - September 2018 - 112
Baking & Snack - September 2018 - 113
Baking & Snack - September 2018 - 114
Baking & Snack - September 2018 - Sustainable Packaging - GREEN BRANDING
Baking & Snack - September 2018 - 116
Baking & Snack - September 2018 - 117
Baking & Snack - September 2018 - Industry Images - FOOD FOR THE future
Baking & Snack - September 2018 - 119
Baking & Snack - September 2018 - 120
Baking & Snack - September 2018 - 121
Baking & Snack - September 2018 - Events
Baking & Snack - September 2018 - 123
Baking & Snack - September 2018 - 124
Baking & Snack - September 2018 - 125
Baking & Snack - September 2018 - Featured Innovation Center
Baking & Snack - September 2018 - 127
Baking & Snack - September 2018 - Ingredients & Formulating
Baking & Snack - September 2018 - 129
Baking & Snack - September 2018 - 130
Baking & Snack - September 2018 - 131
Baking & Snack - September 2018 - Equipment & Packaging
Baking & Snack - September 2018 - 133
Baking & Snack - September 2018 - 134
Baking & Snack - September 2018 - 135
Baking & Snack - September 2018 - 136
Baking & Snack - September 2018 - 137
Baking & Snack - September 2018 - Patents
Baking & Snack - September 2018 - 139
Baking & Snack - September 2018 - 140
Baking & Snack - September 2018 - NEW ON THE SHELF
Baking & Snack - September 2018 - 142
Baking & Snack - September 2018 - MARKETPLACE
Baking & Snack - September 2018 - 144
Baking & Snack - September 2018 - 145
Baking & Snack - September 2018 - 146
Baking & Snack - September 2018 - 147
Baking & Snack - September 2018 - 148
Baking & Snack - September 2018 - 149
Baking & Snack - September 2018 - 150
Baking & Snack - September 2018 - 151
Baking & Snack - September 2018 - 152
Baking & Snack - September 2018 - AD INDEX
Baking & Snack - September 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2018 - 155
Baking & Snack - September 2018 - 156
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