Here are the simple steps for the production of potato chips:
The potatoes are conveyed through a large hopper and are peeled by a system of abrasion and cut into millions of slices.
They are washed and separated to be immersed into pure sunflower oil at 180°C.
At the end they are salted and packaged in our original transparent packs.
This process is guaranteed by a feeding and washing system.
And that’s all!
Amica Chips potato chips are fried in sunflower oil, a light oil perfect for frying as it burns at a high temperature and helps the development of membranes and synthesis of haemoglobin and contains linoleic acid (very good for our bodies that are not able to synthesize it) while it has no trans fatty acids (damaging to our health).
Alimentary fibre is a substance of vegetable origin essential for our health, but our bodies are unable to assimilate it.
With a powerful detoxifying and anti-carcenogenic action, fibre contributes to the elimination of cholesterol, slows down absorption of carbohydrates and reduces fats and calories.
Many Amica Chips products contain fibre: potato chips and crisps, extruded food products, popcorn, tortilla chips and corn flakes but especially the golden brown and wholemeal croutons.
Vitamin C (Ascorbic acid) is important for correct functioning of the immune system and synthesis of collagen in the body. Collagen strengthens the blood vessels, skin, muscles and bones. A raw potato of average size supplies almost half of the recommended daily intake. It also contains potassium and Vitamin B5 (18% and 10% respectively of the recommended daily intake).
We do not forget about Celiac disease:
Celiac disease is a permanent intolerance of gluten, a protein substance present in many cereals. The prevalence of this intolerance has been estimated as affecting 100 out of 150 people in Italy. We have paid a lot of attention to this problem producing many gluten free products: all our potato chips and crisps can be eaten by sufferers of Celiac except those with paprika and hamburger flavourings.
Amica Chips has worked with the A.I.C. for years (Italian Celiac Association)
Our gluten free products are all listed in the A.I.C. handbook at celiachia.it.
Amica Chips is committed to reducing its impact on the environment by:
filtering of smoke produced by the fryers ensuring that the emissions are within the parameters of the law (since 1990)!;
purification of the residue waste water which is made re-usable and released into nature (since 1998)!;
using the potato peelings we produce renewable energy, thereby covering part of the energy needs for the company (since 2000).
The HACCP (Hazard Analysis and Critical Control Points) is an auto-controlled system aimed at evaluating possible risks in every phase of the production cycle that could affect the safety of the product, carrying out preventive measures but not only concentrating the control activity on the finished product. In other words, this control system is set to monitor all the processing chain of production and distribution of the food product!!
The aim is identifying the phases of the process that could represent a critical point (for example: the distribution of mascarpone means the chain must keep cold, therefore also the machinery that transports it must maintain a precise temperature; for this reason it is necessary that the temperature remains constant and so even a momentary breakdown must be absolutely avoided). The system was created in the 1960’s in the United States with the idea of assuring that the food supplied to the astronauts of NASA was not detrimental to their health which could have put the space missions at risk.
HACCP was introduced into Europe in 1993 with the directive 43/93/CEE (incorporated into Italian law with the legislative decree D.Lgs 155/97), that obligated application of HACCP protocol for all operators in the food sector. This regulation was substituted with Reg CE 852/2004 which came into force on 01.01.2006. In addition, with D.Lgs 193/07 the D.Lgs. 155/97 was definitively revoked and sanctions were decreed for non-fulfilment of Reg CE 852/04. Again in 2006, the HACCP system was also made obligatory for companies producing animal feed for animals destined for production of food (production of raw material, mixes, additives, trade and service). The fundamental points of the HACCP system (that is, Hazard Analysis Critical Control Points), the application of which in Food production companies is direct in so far as no food should cause damage to the health of the consumer, are identifiable in seven principles that before their application must be preceded by five other preliminary steps. Therefore, this means that twelve key steps in line with a clearly outlined schema are put into practice.
We here briefly outline these basic stages in the development of the HACCP system:
The HACCP system is based on the application of seven principles:
Identify potential dangers associated with the production of food in all its phases, from cultivation or breeding to the processing, production and distribution to the final consumer. Evaluate the probability of a risk occurring and the seriousness of potential damage and to identify preventive measures to control it. The dangers that threaten safety of the product can be classified into: Physical-chemical and biological!
With the aid of the so-called "Tree of decision" identify the phases that can be controlled, or even better, “managed” in order to eliminate risks or minimise the probability of them arising (critical control points). One phase represents each stage of production and/or handling of the food product, including primary production, reception and transformation of food, preservation, transport, sales and consumer use.
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