Migros has a SUPER potato AMADIN. would it be possible to make potato chips with this with sea salt and sometimes with coconut oil instead of sunflower oil and a natural spice mixture without E substances?
Migros has a SUPER potato AMADIN. would it be possible to make potato chips with this with sea salt and sometimes with coconut oil instead of sunflower oil and a natural spice mixture without E substances?
Guest
Hello joeweibel
Thank you for your message. I'll be happy to pass on your request to those responsible for the product range - they can check with our suppliers whether this type of potato is suitable for potato chips.
Kind regards
Tanja
Guest
Hello joeweibel
Thank you for your message. I'll be happy to pass on your request to those responsible for the product range - they can check with our suppliers whether this type of potato is suitable for potato chips.
Kind regards
Tanja
Potatoes with a very high starch content are needed to make potato chips. The waxy Amandine is not at all suitable for this. I can't understand the trend towards these "water tubers" over the last few years. You used to be able to rely on the fact that if you bought the floury type, you would get floury ones. Nowadays, you have to be extremely careful which variety you buy, because even the floury ones (blue bags) are quite a bit of a pest.
Guest
Hello joeweibel
I have spoken to our specialists - they confirm what Federwolke says: Amadine really is a solid cooking variety and these properties, the low starch content and the tendency to turn brown during frying make it unsuitable for making potato chips.
Coconut oil has a high melting point and is therefore not very suitable for use in an industrial fryer.
The variant with a natural spice mixture would be possible, but with the following loss of quality:
Without certain E-numbers, there is:
- clumping of the spice
- an impairment of taste due to off-flavors
- a change in the color of the spice over time
I hope you can understand this.
Kind regards
Tanja
Potatoes with a very high starch content are needed to make potato chips. The waxy Amandine is not at all suitable for this. I can't understand the trend towards these "water tubers" over the last few years. You used to be able to rely on the fact that if you bought the floury type, you would get floury ones. Nowadays, you have to be extremely careful which variety you buy, because even the floury ones (blue bags) are quite a bit of a pest.
Guest
Hello joeweibel
I have spoken to our specialists - they confirm what Federwolke says: Amadine really is a solid cooking variety and these properties, the low starch content and the tendency to turn brown during frying make it unsuitable for making potato chips.
Coconut oil has a high melting point and is therefore not very suitable for use in an industrial fryer.
The variant with a natural spice mixture would be possible, but with the following loss of quality:
Without certain E-numbers, there is:
- clumping of the spice
- an impairment of taste due to off-flavors
- a change in the color of the spice over time
I hope you can understand this.
Kind regards
Tanja
