Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology. ELEA – a spin-off from the German Institute of Food Technologies (DIL) – works exclusively with PEF technology for various food sectors, including potato chips, fries, vegetables, juice and meat, but most recently has developed lines specifically suited to potato chip manufacturing. Speaking to BakeryandSnacks.com, ELEA CEO Nick Speakman said PEF presented huge promise for snack makers on various levels.
Source: www.bakeryandsnacks.com
See on Scoop.it – Global Potato News
