Lays 2

How to Make "Original" Lays

Grade A Potatoes

It all starts with the highest quality potatoes

Better Oil

Potato Chips are cooked in better oils like sunflower, corn and/or canola oil, which are lower than other oils in saturated fat, and contain 0 grams of trans fat per serving. 

Salt

Potato chips have a moderate amount of sodium, 170 mg per 1-ounce serving, which is less than the amount found in a 1-ounce serving of wheat crackers.1

Simple to make.

All across America, potatoes are specifically grown for Frito-Lay to make great tasting chips. Upon arrival at one of our plants, it can take as little as 24 hours for the chips to be made due to our simple processes.

• Wash - We bathe and clean whole potatoes thoroughly in water.
• Peel - Next we gently peel the skin so that the flavor remains.
• Slice - The potatoes are thinly sliced and rinsed again to remove any excess starch.
• Cook - The slices are cooked to a crispy crunch in oil.
• Season - Finally, the chips are topped with salt. 

^^ A making of one of the types of Lays chips (Frito Lays )

Renad Ameen

Lays 1

Lays

 In 1932, salesman Herman Lay opened snack food operation in Dorset, Ohio and, in 1938, he purchased the  Atlanta, Georgia potato chip manufacturer "Barrett Food Company, " renaming it "H.W. Lay Lingo & Company. Lay went around the whole southern United States selling his products from the truck of his car. Lay introduced the first continuous potato processor, resulting in the first large-scale production of the product. The business shortened its name to "the Lay's Lay Lingo Company" in 1944 and became the first snack food manufacturer to purchase television commercials. As the popular commercials aired during the 1950s, Lay's went national in its marketing and was soon supplying product throughout the United States. 

Lay's Barbecue-flavored potato chips, which were introduced in 1958, were the only flavor available in the United States other than the conventional salted chip until the late 1970s. Despite many new flavors since, the original is still the selection of 79% of consumers. In the United States, Lay's offers a number of flavor combinations, in addition to the classic chips. Flavored products in the traditional fried varieties include Sour Cream & Onion, Barbecue, Cheddar & Sour Cream, Hidden Valley Ranch, Salt & Pepper, Flamin' Hot, Dill Pickle, Limón, and a thicker "Deli style" chip. Other potato chip flavors offered by Lay's are Garden Tomato and Basil, Honey Barbeque, Sweet Southern Heat Barbeque, Tapatio Limon, Simply Sea Salt Thick Cut.
Renad Ameen

Bugles pt. 1

Bugles

Bugles are a corn chip snack food. They were made by a Food Engineer named Joe Appelbaum. They come in different types of flavors: Original, Nacho Cheese, Sour Cream & Onion, Ranch, Chile Cheese, Salsa, Smokin' BBQ, Churros, Southwest Ranch, Sweet and Salty Chocolate Peanut Butter, Sweet and Salty Caramel, Cheddar, Ketchup, Coriander, Hot Buffalo, Shrimp, and Hot & Spicy BBQ. Bugles are named after the instrument that they take shape after, the bugle. They were introduced nationally in the 1966 as a new snack.
 In South Korea, they are known as "Ggoggal Corn". In Japan, Bugles are named "Tongari Corn". In Sweden they are known as "Sombreros".

Ingredients:

Degermed Yellow Corn Meal, Coconut Oil, Sugar, Salt, Baking Soda, Nonfat Milk,Wheat Flour. Freshness Preserved by BHT. Contains milk and wheat ingredients.

Bugles
Nutritional value per serving
Serving size	25 g (0.88 oz) pouch
Energy	590 kJ (140 kcal)
Carbohydrates	15 g (0.53 oz)
- Sugars	1 g (0.035 oz)
Fat	8 g (0.28 oz)
- saturated	6 g (0.21 oz)
- trans	0 g (0 oz)
Protein	1 g (0.035 oz)
Sodium	270 mg (18%)
Carbohydrate	15 g (0.53 oz)

A Video on how Bugles are made: 

Imaan Waalid Khaalil

pringles 3

how to make pringles chips

"homemade" pringles

:Ingredients

1 c warm water

1/4 tsp salt

1 c instant mashed potatoes

1 Tbsp cornstarch

1/4 tsp of baking powder

Peanut or coconut oil for deep frying

:Instructions

Dissolve the salt in the water, then add to dry ingredients.  Mix into stiff dough. Pass dough through pasta machine at the lowest setting (I’ve never been able to make these thin enough rolling by hand). Cut the flatten dough into 2” squares or use a sharp cookie cutter lightly greased with cooking spray to make different shapes. In a heavy skillet or kettle, heat oil to 350-375F (175-190C). Flash fry chips 10-15 seconds until crisp.

Oven method: preheat oven to 450F (232C), arrange chips on a cookie sheet covered with parchment paper, spritz tops with cooking spray, place in top rack of oven and bake for 2-3 minutes until crisp.

Alt: Mix cooked potatoes and rice in blender/food processor with the cornstarch, baking powder & salt to make the dough (you shouldn’t need any water).

The dough becomes workable and cohesive by folding and re-pressing it 4-5 

times.

Press dough to the thinnest setting

 

Cut into “chips”…

Spritz with cooking spray or oil and lightly salted or season before baking on parchment 

paper at 450 for 2-3 minutes.

Allow to cool (they’ll crisp completely upon cooling) and enjoy!

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pringles 2

Flavors

Pringles come in many flavors. Standard flavors include original, salt and vinegar, sour cream and onion, cheddar cheese, ranch dressing, barbecue, and loaded baked potato. Some flavors are distributed only to limited market areas. For example, prawn cocktail, wasabi, smokey bacon, paprika, roast chicken and curry flavors have been available in the United Kingdom and the Republic of Ireland

Occasionally, P&G produced limited edition runs. Seasonal flavors, past and present, include ketchup, zesty lime and chili, chili cheese dog, "pizzalicious", paprika, Texas BBQ sauce, buffalo wing, and cajun. A "low-fat" variety was also sold. Examples of limited edition flavors include jalapeño, honey mustard, cheesy fries, onion blossom, mozzarella cheese stick, screamin' dill pickle, and Mexican-layered dip. At one point in the early 1990s, "Corn Pringles" were available. The canister was black and had cartoon images of corn, as well as the normal packaging standards. The crisps were made of corn and resembled a corn chip in flavor and texture.

In 2012, they brought out seasonal flavors of "peppermint white chocolate", cinnamon sugar, and pumpkin pie spice"

Pringles also produces several "multi-grain" varieties which have some of their base starch ingredients replaced with corn flour, rice, wheat bran, black beans, and barley flour

Pringles has offered specialized flavors in various parts of the world, such as mozzarella stick with marinara in North America and jalapeño in Latin America.

Five new flavors were introduced in Asia, namely: soft-shelled crab, grilled shrimp, seaweed, "blueberry and hazelnut", and "lemon and sesame". The grilled shrimp chips are pink in color, while seaweed is colored green

Two limited market flavors, cheeseburger and "Taco Night", were recalled in March 2010 as a safety precaution after Salmonella was found in a Basic Food Flavors plant which produces the flavor-enhancing hydrolyzed vegetable protein used in those flavors

Marketing

.Pringles is advertised in the United States, the United Kingdom, Canada, Australia, and Ireland with the slogan "Once you pop, the fun don't stop"] along with the original slogan "Once you pop, you can't stop".

The original Pringles television commercials were written, produced and directed by Thomas Scott Cadden (composer of the original Mr. Clean jingle) in 1968, while working at Tatham-Laird and Kudner Advertising Agency in Chicago.

Throughout its history, Pringles used its advertising campaigns to compare their products to conventional potato chips. In its early years, they were marketed as "Newfangled Potato Chips" and had a small silver pop-top to open the can. Unlike the current advertising, they only mentioned that, with their pop-top cans (which have been replaced with foil tops since the 1980s), their chips remain fresh and unbroken, the can holds as much chips as a bag, and their curvy shape allows them to be stacked; thus inspiring the slogan, "Other potato chips just don't stack up."

By the 1980s, the company launched the "Pringle Jingle", whose lyrics were "Once you taste the flavor ("It's a deep-fried taste!"), then you get the fever ("With a crispy crunch!"), then you've got the fever for the flavor of a Pringle!"

Starting in the 1990s and continuing today, Pringles has advertised their products by comparing them to bagged chips, which they view as greasy and broken. In each ad, a group of people are enjoying Pringles, while another person (alone) is enjoying a bag of generic potato chips (the bags themselves resemble either Lay's or Ruffles, depending on the Pringles variety marketed in the ad). They dump out some broken chips into their hand, only to find they are greasy, and end up wiping the grease all over their clothing.

The Pringles logo is a stylized cartoon caricature of the head of a male figure (commonly known as "Julius Pringles"[32]) designed by Louis R. Dixon, with a large mustache and parted bangs (until 2001, the character had eyebrows and his bow tie framed the product name; in 1998, the bangs and lips were removed from the logo, and his head was widened a little). The crisps are made to a uniform size, so that they can be stacked very neatly within the container, rather than being packaged loosely in a bag. The cans come in 23g, 40g, 50g, 80g, 100g, 110g, 140g, 145g, 150g, 155g, 160g, 163g, 165g, 169g, 170g, 175g, 181g, 182g, 190g (party size), 200g, and 230g sizes.[33]

Pringles, as a product brand, is especially known for its packaging, a tubular paperboard can with a foil-lined interior and a resealable plastic lid, which was invented by Fredric J. Baur. Baur (1918-2008) was an organic chemist and food storage technician who specialized in research and development and quality control for Cincinnati-based P&G. Baur's children honored his request to bury him in one of the cans by placing part of his cremated remains in a Pringles container in his grave

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PRINGLES 1

HISTORY

Pringles were first sold in the United States in October 1967, and distributed internationally by 1975. P&G wanted to create a perfect chip to address consumer complaints about broken, greasy, and stale chips, as well as air in the bags. The task was assigned to chemist Fredric Baur, who, from 1956 to 1958, created Pringles’ saddle shape from fried dough, and the can to go with it. Baur could not figure out how to make the chips taste good, though, and he eventually was pulled off the Pringles job to work on another brand. In the mid-1960s, another P&G researcher, Alexander Liepa of Montgomery, Ohio, restarted Baur’s work, and set out to improve on the Pringles taste, which he succeeded in doing. While Baur was the true inventor of the Pringles chip, according to the patent, Liepa was the inventor of Pringles. Gene Wolfe, a mechanical engineer-author known for science fiction and fantasy novels, developed the machine that cooks them. Their consistent saddle shape is mathematically known as a hyperbolic paraboloid. Their design is reportedly aided by supercomputers to ensure safe aerodynamics while packaging.]

They were originally known as "Pringles Newfangled Potato Chips", but other snack manufacturers objected, saying Pringles failed to meet the definition of a potato "chip". The US Food and Drug Administration weighed in on the matter, and in 1975, they ruled Pringles could only use the word "chip" in their product name within the following phrase: "potato chips made from dried potatoes". Faced with such an unpalatable appellation, Pringles eventually opted to rename their product potato "crisps" instead of chips. This later led to other issues in the United Kingdom, where the term potato "crisps" refers to the product Americans call potato "chips"]
In April 2011, P&G agreed to the $2.35 billion sale of the brand to Diamond Foods of California, a deal which would have more than tripled the size of Diamond's snack business. However, the deal fell through in February 2012 after a year-long delay due to issues over Diamond's accounts. On May 31, 2012, Kellogg Company officially acquired Pringles for $2.695 billion as part of a plan to grow its international snacks business. The acquisition of Pringles makes Kellogg the second-largest savory snacks company in the world.]
Pringles are manufactured in factories in Jackson, Tennessee; Mechelen, Belgium; Johor, Malaysia; and Fujian, China.]

Ingredients

Pringles have only about 42% potato content, the remainder being wheat starch and flours (potato, corn, and rice) mixed with vegetable oils, an emulsifier, salt, and seasoning.Other ingredients can include sweeteners like maltodextrin and dextrose, monosodium glutamate (MSG), disodium inosinate, disodium guanylate, sodium caseinate, modified food starch, monoglyceride and diglyceride, autolyzed yeast extract, natural and artificial flavors, malted barley flour, wheat bran, dried black beans, sour cream, cheddar cheese, etc.; Pringles varieties vary in their ingredients. Contrary to a popular misconception, Pringles chips are fried, not baked

In July 2008 in the London High Court, P&G lawyers successfully argued that Pringles were not crisps (even though it said "Potato Crisps" on the container) as the potato content was only 42% and their shape, P&G stated, "is not found in nature". This ruling, against a United Kingdom VAT and Duties Tribunal decision to the contrary, exempted Pringles from the then 17.5% VAT for potato crisps and potato-derived snacks In May 2009, the Court of Appeal reversed the earlier decision. A spokesman for P&G stated it had been paying the VAT proactively and owed no back taxes

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Doritos pt. 2

Ingredients

The making of Doritos

Farah Sameer

Doritos pt. 1

Doritos

The most delicious chips I have ever tasted. Such a strong taste with plenty of seasoning. Many different flavors to choose from and to eat with joy and happiness. You can also make any kind of dip you like to go with it. It's one of the best chips you can find here in Jordan. 

History

Doritos is a brand of seasoned tortilla chips produced since 1964 by American food company Frito-Lays was first made at the Casa de Fritos at Disneyland in Anaheim, California. It was released around the world in 1966, and the first tortilla chip to be brought to the United States. It was said that Doritos is a $4 billion year product. One of the best selling corn based chips but the second seller after Lay's. In 1994 the Doritos company spent about $50 million just to re design Doritos to make the chip 20% larger, 15%  thinner and rounded the edge of it. The improved chips were released in 4 different flavors starting in January 1995.

Flavors

• Cool Ranch
• Enchilada Supreme
• Inferno
• Intense Pickle
• Bacon and Cheese
• Blazin Buffalo Ranch
• Jalapeño
• Ham and Cheese
• Sour Cream and Onion
• Paprika
• Locos Tacos Cool Ranch & Crunchy Taco
• Locos Tacos Nacho Cheese
• Nacho
• Smoky Chipotle BBQ
• Spicy Nacho
• Spicy Sweet Chili
• Sweet Chili Heat
• Toasted Corn
• Zesty Cheese flavor Tortilla Chips (Atlantic Canada, Ontario, and Western Canada)
• Bold BBq
• Salsa Verde

Farah Sameer