Stackable Potato Chips

Raw materials blending.

Snacks such as stackable potato chips are often made with a mix of different raw materials, depending also on the consumption needs of each specific market.

To achieve a balanced product in line with the required recipes, it is necessary to be able to mix raw materials with different specific weights homogeneously (mainly potato based ingredients such as flakes or potato starches), so as not to create imbalances within the finished product. From this point of view, GEA technologies mix raw materials through an electronic dosing system, which can be programmed according to the desired recipe allowing a high level of precision.

Dose, mixe and detect any metals

In order to obtain a homogeneous finished product, it is necessary that the mix is made without the presence of lumps and with the right degree of hydration.

GEA's dosing and mixing technologies, realized in stainless steel, ensure proper dosing of both the raw material and the hydration level of the dough, while also guaranteeing that there are no metal presences in it thanks to the use of a conveyor belt equipped with a metal detector, so that the manufactured product is kept safe at all times. 

Sheeting and forming

When we eat a potato chip, the first perceived sensation is that related to the texture of the potato chip, its crispness on the bite. In order to manage the right level of crunchiness, it is essential to control the thickness of the sheet with the utmost precision and uniformity.

For this, GEA technologies allow the dough to be processed into a continuous sheet while maintaining an extremely calibrated thickness depending on the recipe used. In addition, after being cut to the desired shape, our technologies ensure that waste is kept to a minimum by reusing the excess sheet of dough by sending it back, grinded, to the beginning of the process.

Deoiling and flavoring

GEA's flavoring systems made of steel to ensure hygiene and ease of cleaning, allow, following an initial phase of removing excess oil from post-frying chips, to distribute the flavor uiniformly over the product, eliminating waste through a system of reusing the waste seasoning and flipping the chips without causing breakage to prepare them for packaging.