Sourcing process may be individual or group sourcing. Sourcing performance in manufacturing & processing machinery business line can be enhanced by the use of comprehensive data of Chinese suppliers.
This article will briefly discuss the sourcing process and ingredients for corn chips.
It also covers the quality control aspect of tortilla chip production.
Hence, you should consider sourcing process carefully. You can consider the following advantages to select the right machine for your business.
Automatic Flour Tortilla Machine
The Automatic Flour Tortilla Machine is an ideal machine for flour tortilla business. This machine is equipped with an automatic dough divider that ensures the consistency of each piece.
A press makes round tortillas, and a conveyor system cools and bakes the finished products.
Low fuel consumption is a guarantee with an Automatic Flour Tortilla Machine. It is easy to use, requiring only one person to operate.
The advantages of this machine include high production rates, reduced labor force, and reduced space.
The machine can make up to 500 pieces of tortillas per hour and 30 cm cakes per batch. Its lightweight design makes it easy to transport and clean.
It also features a waste recycling system, stainless steel roller, and food grade conveyor.
The automatic flour tortilla machine has many benefits that make it an excellent option for businesses of all sizes.
Automatic Doritos Corn Chips Machine
An Automatic Doritos Corn Chips Machine makes crispy corn snacks in a wide range of shapes and sizes.
The machine uses corn flour powder and other grains for the raw material, and uses a patented double screw extrusion technique to form different shapes.
The end product is a crisp and puffed snack, and the machine can produce different shapes with ease.
In addition to making Doritos, this machine produces other puffed snacks such as tortilla chips.
The automatic Doritos corn chips machine is used to make all kinds of granular snacks, such as fried tortillas, screws, and corn chips.
In addition to corn flour, this machine is also capable of processing other grains such as wheat and rice.
A twin screw version is available for making two and three-dimensional shapes. The machine is easy to operate and comes with an assortment of useful features.
Ingredients in corn chips
In the United States, the popularity of tortilla chips has soared. Now, in other parts of the world, corn chips are also gaining in popularity. Plants are currently being constructed in Australia, India, Korea, and China.
These countries have a growing market for corn chips and are looking to expand their businesses.
In the United States, tortilla chip sales have increased by 50% over the last five years, and are expected to continue increasing.
With these trends in mind, the corn chip industry must also evolve in order to meet consumer demand.
To achieve the highest level of quality and freshness, tortilla chips must be fried at a temperature of 338-350 degrees Fahrenheit for 50 to 80 seconds.
However, the temperature and the amount of time varies depending on the type of corn used.
For example, white corn chips require a lower temperature than yellow corn, and blended yellow and white corn requires a higher temperature and time.
In the case of corn chips, the temperature is lower than white corn chips and higher than yellow corn. Commercial fryers use a direct heating element to achieve the desired temperature.
Quality control aspects of tortilla chip production
To ensure freshness, tortilla chip quality control is crucial. Major parameters such as corn silo temperature and relative humidity are monitored and controlled to produce crisp, quality chips.
Other key parameters include the cooking, quenching, and steeping times. In the following sections, we will look at these aspects of tortilla chip production.
In general, tortilla chip quality control involves identifying any problems with the ingredients and following quality control standards.
Another crucial aspect of tortilla chip quality control is air impingement drying. This process occurs after the tortilla is baked and before deep fat frying.
Disk-shaped tortilla pieces were subjected to air impingement drying at temperatures ranging from 93 to 177degC for 6 to 10 min.
Once partially dehydrated, these chips were deep-fat fried at 200degC for 20 s.
In the frying process, these chips contained up to 14% oil and shrank eight to ten percent in size and increased in thickness by 10%.