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Three precautions for frying potato chips

Three precautions for frying potato chips

Priority should be given to varieties with high starch content and low reducing sugar, and reducing sugar should generally be controlled below 0.3%. The storage and transportation temperature after storage should not be lower than 6 ℃. Raw materials that have been stored at low temperatures should be reheated at 12-15 ℃ before processing to avoid high levels of reducing sugar that may cause deep color after frying.

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frying potato chips

frying potato chips news

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