date:Dec 20, 2012
The snack giant has established an oil temperature scheme that it says reduces oil pick-up during frying.
Its method uses a continuous-frying process to produce kettle-style potato chips.
Frito-Lay claims a final oil content of 20-23% compared to 34-38% in traditional potato chips made using the continuous-frying method and 30% in batch fried kettle chips.
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