During this education course, participants heard from industry experts and had the opportunity to discuss and exchange views on issues and best practices with fellow industry professionals.
On Tuesday, 10 November at 09:45 a.m. - Elea presentation about Chips production - new opportunities using Pulsed Electric Fields
Attendees learned in detail about industry best practice production techniques and the latest practical applications of new technology for the production of potato chips, extruded, pelleted, sheeted, and baked snacks, including raw material selection and food safety aspects.
Who Should Register?
If you are involved in the manufacture of savory snack products this course will enhance your knowledge of the latest process techniques for chips and extruded snacks and will help you troubleshoot and evaluate your existing processes and equipment to find hidden areas of opportunity.
Our line-up of expert industry presenters offers an excellent opportunity for you to discuss current problems and to find creative solutions that will enhance your plant operations.
If you are a snack product developer or marketer the course will help you understand the wide range of possibilities for turning creative ideas into real products. In short, it is not to be missed!
The agenda aimed to provide an understanding of:
Potato Chips
- Raw Materials - potato varieties, selection, agronomy, and storage
- Key Back-End Process Elements - best practice in terms of potato handling, washing, peeling, slicing, blanching
- Frying - systems, and processes in the production of the standard, batch, and lower fat products Oils & Oil Management - the main types of vegetable oils, their origins, and availability Optical sorting - pre-and post-fryer
Food Safety
- Acrylamide Toolbox - how the range of mitigation options relates to different product types and processing circumstances
Extruded Snacks
- Extrusion Theory - unraveling the vagaries of the extrusion process
- Technology - parameters for system selection
- Die & Cutter Design - the technology behind dying design and the impact it has on product definition, quality, and consistency
- Raw Material Choices – how the vast array of options available impacts on taste, texture, and appearance
- Snack Pellets – what are pellets, what materials are used, how they are processed
- Hot Air Expansion – what the latest generation of these processes can deliver
- Frying - the challenges for frying extruded snack products
- Sheeted Snacks – manufacturing technology and operation
- Key ingredients used in pretzel production and their role in product quality and consistency
- The processing systems available, the key stages of the process, and how these can be controlled and optimized
- How popcorn is produced – ready to eat and microwavable - the essential elements involved in producing a great product
- Savory or sweet - coating and flavoring techniques explained.
