Frying is still the most common method universally used to transform half products, such as snack pellets, into an edible savory or sweet snack. Despite being pretty high in fat, fried snack pellets contain up to 30 to 40% fat, which is lower than the fat in the traditional fried potato chips. What was initially a recommendation coming from health authorities and organisations around the world, that were aiming to decrease obesity among children as well as hearth diseases by reducing fat in their daily diet, has now become a free choice for many consumers who require a healthier snack that still maintains good taste, flavour and texture. During the last 20 years industries and professionals have tried to develop a valid alternative to frying so to reduce snacks fat content. Around the end of the 20th century, hot air temporary aroused some interest but what was initially considered an innovative method for popping snack pellets, and different cereals kernels, clashed against the relatively insufficient quality obtained using the hot air process. The main limitation for the hot air process to be considered as a valid alternative to frying is the very high air temperature required in order to deliver the right amount of heat to the snack pellets to expand properly. Another limitation is the difficulty assuring each single piece of products continuously and uniformly embed in the hot fluid, as it happens during frying. Usually the final result of an hot air expanded product, in particular with 3d snack pellets, is a wide shape variation caused by uneven expansion that produce a really dry mouth feeling when snacking
Nowadays another main concern is the amount of salt intake in everyday diet, especially when snacking often becomes an habit or a necessity. Nevertheless, this is the situation where the enemy can become a good ally. In fact, one of the most reliable and efficient way to pop snack pellets is using hot salt. Common salt, NaCl, properly heated and distributed can deliver an astonishing result when applied to snack pellets. The latest technical and technological solutions in terms of heat exchange and salt handling transformed this ancient cooking method in one of the best solution to obtain a properly expanded and tasty savoury or sweet snack. Parched products are obtained reaching the same salt temperature as frying, 180 to 190 C or 356 to 374 F. Each single piece is well embedded in the hot salt as it is in a traditional frier, and it remains embedded for the same time too. The fine salt particle size allows a perfect heat exchange with the snack pellet or cereal kernels. When snacking a hot salt parched snack pellet, the feeling is pretty positive as it seems to snack on fried products, but just healthier. In fact, these hot salt parched snack pellets are not only flavoured with just 10% extra virgin olive oil but they can also come in whatever flavour required by the snack base, which can be corn or rice or five different cereals or a mixture of cereals and potatoes ingredients. No sticking or gluing to mouth and tongue, no dry bitterness or off feeling like having a hot air expanded snack and, most of all, no salt increase in the final product! After the snack pellet is expanded, salt and final snack are duly and properly separated, long before flavouring and packing. Here just a few examples of parched products demonstrating that many different snack pellets shapes and formulation can be transformed into delicious and healthy snacks. Actually, I personally believe, the hot salt parched snacks should not be presented and promoted as healthier choices that are better for you, as in many case consumers tend to associate the word healthy with the word tasteless, which could lead them believe that these snacks are inedible snack. Instead, these products should be simply promoted and sold as a delicious snack. The label and the nutritional values should speak for themselves and should provide the consumer with the right information about the healthy product.
It is highly important to remember that expanding a snack pellet utilising hot salt is way easier than the complex frying process that involves heat exchanger and high levels of oil oxidation as well as oil disposal. In addition, it is significant to highlight the lower cost of NaCl units compared to frying oil ones.
Snack pellets technology and modernised ancient hot salt technology united can deliver a new boost toward a better snacking.
Samples of hot salt parched snacks can be delivered to those of you who might be interested in testing some delicious snacks, in this case just write me an mail with your request.
Watch a pilot unit delivering parched snack pellets and pop corns: movie 1
|Football Players - Cereals and potatoes - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|
|Ghosts - Cereals and potatoes - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|
|3D Pillows - Corn and soft wheat - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|
|Waver - Soft wheat and potatoes - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|
|Puppies - Cereals and potatoes - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|
|Round grids - Soft wheat and potatoes - Hot Salt parched snack pellets - Fat Content: Just 10% Extra Virgin Olive oil added after puffing for flavoring purpose.|