It's in these situations that Pringles shines. Every Pringles crisp holds its integrity no matter which dark corner you stuff the container into. The credit goes to the sturdy packaging and the engineering marvel that is the shape of a Pringles crisp.
Also, who else finds that extra-loud super-clear crunch of Pringles irresistible? Many do, as it turns out, according to an Oxford University study via Thrillist. Pringles are irresistible. Back in the s, the company was into producing edible oils. And since they had to test the quality of the oil by frying slices of suds anyway, they wondered: why not just invent our own chips via The New York Times?
And thus was born Pringles, a snack that looked much too sophisticated than the other relatively greasy, weak, and irregular chips tasty nevertheless options that were around. For years, the company remained hush about its manufacturing process, too careful not to let any competitors know how they do what they do.
Pringles are made from dried potato flakes, not raw slices via Food Network. This cannot be waived off as a potayto-potahto situation. There is a big difference in the manufacturing process, look, taste, and feel of the chips depending on this whether the chips are made from raw or dehydrated potatoes. Traditional potato chips are made by slicing raw potatoes into pieces that are between. This mix is then sifted to filter out any larger flakes before adding a bunch of other ingredients.
Pringles is anything but the standard potato chip. As explained in Thrillist , the granulated potato powder gets combined with oil, water, and a "top secret mixture" that results in a potatoey paste. The secret mixture, according to the ingredient list mentioned on the Pringles can, contains "corn flour, cornstarch, rice flour, maltodextrin, mono- and diglycerides, salt and wheat starch. On the belt, it is spread into a thin sheet, and then passed through a machine that cuts out oval-shaped slices or "dough-vals" as they are reported to be referred to as by the Pringles factory workers.
The amount of potatoes used and the form in which they're used impacts the way these chips are marketed in a pretty significant way. Pringles slyly tried to skirt any sort of junk food label in the U. The brand proclaimed that, unlike other potato chips which are simply fried potato slices, Pringles uses more of other ingredients such as wheat, rice, and corn flour, and less potato. The U. It wasn't the first time the debate came up, either.
When it was introduced in the late '60s, it was unlike any other chips on the market as it was made with dehydrated potatoes. The New York Times mentions a certain head-crunching debate about whether Pringles is even fit to be called a potato chip, as according to Webster's dictionary, a potato chip had to be made with raw potatoes, but Pringles wasn't. The Food and Drug Administration weighed in on this and demanded that despite the snack being made with dehydrated potatoes it should still be identified as a potato chip made with dried spuds on the label — if they still wanted to be marketed as potato chips.
But Pringles, reports Taste of Home , said no thanks and opted to be called potato "crisps. After the Pringles dough is flattened, and cut into small "dough-vals," a machine molds each of these thin soft-cut pieces into the shape of a saddle. Every Pringles crisp is of the same shape and size, thanks to technology.
This uniformity allows the crisps to get neatly stacked one above the other like a box of folded clothes by Marie Kondo. They wanted the kind of potato chips that once opened, didn't go stale and greasy, and when traveled with, didn't crumble in the bottom of the pack. It was a chemist named Fredric Baur who came up with the ingenious idea of making the crisps saddle-shaped via The New York Times. Pringles may be one of the most sci-fi foods of our time. So thin, so homogeneous, so regularly shaped that they can be stacked perfectly, these chips are truly the food of the future.
But how are they made? First, to understand what Pringles and other stackable chips are, you have to develop a Zen detachment from the idea of potato chips coming from actual potatoes in any recognizable way.
In fact, the Pringles company once argued that their high amount of processing and low potato content actually made Pringles technically not potato chips. For those wondering, they made this self-sabotaging argument to avoid taxes. The cut chips are conveyed into a rolling mould which gives the Pringles their stackable shape, and then deep fried for 11 seconds in hot oil, all excess oil is removed by powerful air blowers, seasoning is added before the chips are finally stacked, measured and packaged in the iconic Pringles tubes.
Our Personalised Mini Pringles can be branded with your corporate artwork in full colour, they are great for brand reinforcement campaigns and giveaways at exhibitions, conferences and seminars, fantastic snacks to promote your business, shop, showroom, event or product launch. The month shelf life means that you can use this branded snack for long promotions all year round.
0コメント