Chips

Gallery

Description and Ingredients

Raw Materials (per 100 kg raw potatoes, as received)

• Potatoes (chip grade, low sugars) ………………… 100.0 kg
  CV: dry matter 20–23 %, reducing sugars <0.25 % (as glucose), defects <5 %.

• Process water (washing/blanching) ………………… as needed (closed loop + filtration)

• Frying oil (high-oleic sunflower or rapeseed) …… 35–45 kg make-up/day (maintain 30–36 % in chips)
  Additives (optional, EU-compliant): natural tocopherols/rosemary extract (antioxidant), food-grade antifoam (E900).

• Seasoning – Classic Salted
  – Fine salt (micro-fine) ……………………………………… 1.6–2.2 % of finished chip weight
  – Carrier (maltodextrin) …………………………………… up to 0.5 % (optional, flowability)
  – Anti-caking (E551) ……………………………………… 0.2 % of seasoning (optional)

Yield guidance: From 100 kg raw potatoes → 28–35 kg chips (depends on solids, peel policy, slice thickness, oil uptake).

Drinks

• Soft: cola, lemonade, iced tea, mineral water

• Beer: crisp lagers, pilsners, pale ales

• Wine: dry sparkling (Brut), Sauvignon Blanc, light rosé

Per 100 g

• Energy: 2200 kJ / 530 kcal

• Fat: 34 g — of which saturates 3.5 g

• Carbohydrate: 53 g — of which sugars <0.5 g

• Protein: 6 g

• Salt: 1.2 g (depends on seasoning level)

Per serving (30 g)

• Energy: 660 kJ / 160 kcal

• Fat: 10 g — saturates 1.0 g

• Carbohydrate: 16 g — sugars <0.2 g

• Protein: 1.8 g

• Salt: 0.36 g

Equipment