Maize products are processed into a wide variety of snack products, one of them being the Tortilla chip, which accounts for a large percentage of the capacity delivered by the snacks industry.
The processing starts with the maize being mixed with water to form a dough which is then pressed using rollers into sheets of approximately 1.5 mm thick.
The sheets are passed through a rotary former which cuts out the triangular shapes. The shapes are pre-dried in a direct fired oven.
After ambient air cooling on an equilibration and cooling belt, they are fried in vegetable oil in a Tortilla chips fryer. The normal frying temperature is 185ºC with a retention time of around 50 seconds. The fryer consists of a frying pan through which the frying oil is circulated.
The Tortilla chips fryer is designed to incorporate the latest technology to produce homogeneous, high quality Tortilla chips.
To learn more about Tortilla chips Processing Lines Please click here.
TNA Australia | Food Packaging & Processing
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