A potato crisp is a thin slice of potato, either flat or wavy, fried in vagetable oil and salted or
seasoned to taste. A quality crisp is a whole chip having a saddle-shaped curl, light golden in
colour and having no blamishes. When placed in the mouth, it is crips and tender, has a slight
potato flavor, is properly salted or seasoned and leaves a pleasant aftertease in the mouth.
From the minute package is opened until it is completely eaten, a consumer can only use his
eyes and mouth to determine if a crisp live up to his expectations. These may be based upon
product purnchased in the past or, perhaps, from impressions gained from other sources such
as the media.
Salting
Several types of salter are used in crisp processing, the pneumatic and the serrated roll salter.
The pneumatic salter is located over a conveyo
Peeling
After transport of the potatoes to the factory, raw material quality control and washing to
remove adhering soil, peeling
