Comments on: Puffed Snacks 1: Wherefore the Puff? The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 By: davearnold Mon, 19 Sep 2011 12:16:08 +0000 Howdy IVY,
How much is the 10KG puffer in USD? Do you make a smaller one?

By: IVY Wed, 24 Aug 2011 08:26:55 +0000 we have machine puffing all food grain such as maize ,wheat and so on.
If puffing rice , 10kg one batch and 60KG in an hour.this machine also can extend into procue wheat/rice bar line,and peanut/sunflower seed cake,coffee corn line and so on.

This is the machine working video you can have an look.

The machine have CE certificate.we also supply some other snack food machine too,like:
Bread machines;
coffee corn line;Cornflakes,Breakfast cereals;
Potato chips line ,bread,bean processing machine;
Iron plate roast cake line ,french cookies line;
Egg roll ,wafer/biscuit line .

Any question just tell us.Best wishes,nice day!


International Department
export_ivy at

By: davearnold Thu, 24 Feb 2011 02:11:02 +0000 Cheese rinds? They sometimes puff as is or you can dehydrate at 135 till they are plastic-y enough

By: chizzef Fri, 28 Jan 2011 20:12:38 +0000 How long and at what temp did you dehydrate the cheese? They look great, i would love to try!

By: Dave A Fri, 19 Feb 2010 14:25:38 +0000 Jimmy,
The other interestig thing about popcorn is that we pop it in a raw state. We have tried pressure cooking popcorn, drying it and then popping it, but the pop is much less.
Not all tapioca maltodextrins will work for the fat powder application. You need NZorbit from the National Starch Corp. That brand of tapioca maltodextrin is specifically designed as a bulking agent. The maltodextrin is in the form of a helix. The inside of the helix is hydrophobic, and absorbs fats. The outside is hydrophilic, so when you add water (or put it in your mouth) the whole thing dissolves. The helix structure of NZorbit isn’t unique, whst is special is its ability to bulk up, which is why fats can form powders and not pastes.

By: Jimmy DeCaff Thu, 18 Feb 2010 18:42:23 +0000 I have experience making ‘shrimp chips’ from a shrimp paste and various starches. It got me thinking about making an artificial popcorn, as the only difference is that the corn kernel is hard and allows the pressure inside to build up, exploding violently. Step one would be getting the amylose to amylodextrin to protein ratio down. Any ideas for an edible coating that would allow pressure to build up?

And completely off the subject (sorry), I am wondering about powdered fats. Why is it that I am always seeing tapioca maltodextrin used? I have some generic maltodextrin of both DE 10 and 20… Will either of these work the same way as tapioca maltodextrin?

By: Dave A Thu, 21 Jan 2010 01:11:20 +0000 Hi Sygyzy,
I don’t understand. You can’t puff by steaming after dehydrating unless you do it under great pressure (like an old school puffing gun). Steaming is a good way to gook out starch pasted before dehydrating. Tell me what you mean.

By: sygyzy Wed, 20 Jan 2010 23:35:32 +0000 Steam it after dehydrating?

By: Dave A Tue, 29 Dec 2009 07:12:01 +0000 Hi Jon,
Tapioca starch is made into a dough which needs to be fully cooked –usually by steaming. That technique works great. Ultra-Sperse is just made into a dough without cooking and is then dehydrated. Unfortunately, we just do it till it feels right. Janet Carver over at National Starch, the makers of Ultra-Sperse, might have a more accurate recipe.

By: Jon Mon, 28 Dec 2009 22:16:04 +0000 So do you recommend using Ultra-Sperse rather than tapioca flour which is what a lot of other chefs use? Are there any percentages for Ultra-Sperse, or is it just by a “when it feels right” kind of way?