Agriculture Reference
In-Depth Information
tumbler. Particular attention is given to achieving a fi ne granulation in the
seasoning used for slurry application to minimise nozzle blockages, so bulk
ingredients such as micro fi ne salt and icing or extra fi ne sugar are used. Extra
background fl avour is often added into an expanded snack at the dough stage prior
to extrusion and frying in order to have the fl avour not only on the surface of the
snack but also through the snack itself. Of course due to the high temperatures
involved in frying the snacks, volatile fl avours tend to be avoided and the fl avour
is more of a background savoury fl avour to complement the more complex top
note fl avour that is applied to the surface.
13.4.2 Crisp and snack seasoning development
For the seasoning development the same pyramid building block approach is used.
An example of a sea salt and black pepper seasoning is shown in Table 13.12.
The seasoning is applied to hot fried potato crisps at between 6 and 8%.
13.5 Liquid savoury products
There has been a trend since the early 1980s to associate natural ingredients with
liquid products. It is a belief held by many chefs that liquid or paste-based
ingredients are more natural than powdered ones and this has infl uenced many of
Table 13.12
Crisp seasoning sea salt and black pepper - typical formulation build
Block
Ingredient
Rationale
% in dry seasoning
F
Black pepper oil
Top note fl avour/aroma
0.5
F
Natural spray-dried lemon fl avour
Flavour
0.3
F
Black pepper extract
Flavour
0.16
F
Citric acid
Acid note
0.4
E
Parsley rubbed
Decoration
2.00
D
Ground black pepper (34 mesh)
Flavour and visual
4.00
D
Onion powder
Savoury fl avour
3.00
C
Yeast extracts
Savoury background
and MSG replacement
2.00 enhancing
2.00 savoury
B
Fine sea salt
Flavour
17.70
B
Maltodextrin
Carrier
37.14
B
Sugar (caster)
Flavour
14.00
B
Lactose
Carrier, sweetness
16.00
A
Silica
Anticaking agent
0.30
A
Sunfl ower oil
Processing aid to prevent
dusting
0.50
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