Crisps must be done with fresh potatoes (which are not older than 2 days). Than they are washed in a special bath (which can accommodate about 1000 of them). They are sorted - big ones must to be carved, little ones need a second washing. Next step is when rotary knife cutter makes oblong pieces with different size or ply (from one potatoe can be made 30 crisps). Now shape is created. It can be a circle (like classic Lays) or thickly cuting. Next step is Frying which lasts only 3 minutes. Full of fat, nextly they are salted and fallen by the spiced (for example with pepper, chicken, garlic, onion etc.). Special machine checks their weight and packs them. They are sent to many countries around the world.
Crisps must be done with fresh potatoes (which are not older than 2 days). Than they are washed in a special bath (which can accommodate about 1000 of them).
They are sorted - big ones must to be carved, little ones need a second washing. Next step is when rotary knife cutter makes oblong pieces with different size or ply (from one potatoe can be made 30 crisps). Now shape is created. It can be a circle (like classic Lays) or thickly cuting. Next step is Frying which lasts only 3 minutes. Full of fat, nextly they are salted and fallen by the spiced (for example with pepper, chicken, garlic, onion etc.). Special machine checks their weight and packs them. They are sent to many countries around the world.