How stack-able Pringles potato chips are made step-by-step in the factory
Whether you're using them to make a duck bill or snacking on them at a party, Pringles are a nearly 50-year-old staple of American snack food.
But the way they get their shape - and crisp - is a mesmerizing process and a new video show the whole method from start to finish.
The video begins by showing the ingredients that make up the potato chips - a ratio of one-third water to two-thirds potato flakes.
Corn starch is mixed in to give the batter its firmness while being fried.
The mix, made of one-third water, two-third potato flakes and corn starch, is then sent on a conveyor belt to its first stop: the auger
The auger separates the water, potato flake and corn starch mix onto another conveyor belt, as it moves to be flattened
The mix now separated by the auger will drop down onto a belt below and heads to a massive roller to be flattened
The conveyor belt uses four tons of pressure to flatten the mix into a sheet of potato, which will be taken to be cut next
The mix is sent by conveyor belt to an auger, which disperses the batch on another belt.
That mix is then pressed into a sheet using four tons of pressure to flatten it out into one long potato sheet.
Then, a rotary cutter punches out oval shapes into the sheet of potato mix.
The scrap dough, which looks like a honeycomb as it is pulled away, is removed and recycled, leaving perfect oval chips on the sheet.
Next, the un-cooked, cut chips head into a fryer.
Using oval shapes, the chips are cut from the potato sheet after it is finished being flattened by the incredibly heavy roller
As it moves on the belt, the ovals are left on the lower belt while the excess is removed to be recycled and used to make more chips
The ovals remaining on the belt are then sent to a mold, which gives them their concave shape, making them perfect for stacking
After the mold is made and the chips are now concave, they are fried for 11 seconds so they are crisp and easy to stack
As they make their way through the fryer, a mold gives each chip a concave shape.
They are given the shape so that they're easy to stack.
It only takes 11 seconds of frying before they are crisp and make their way into an area for blow drying to remove any excess oil.
They're then seasoned with whatever flavoring is made for that batch before they're flipped on to another conveyor belt.
They next move to a new belt, seasoned with whatever flavoring is made for that batch before they're flipped on to another conveyor belt
A worker inspects the chips before another conveyor belt shakes them apart and weighs them for packaging
The weighing mechanism determines how much should be in each container and then a spoon will feeds them into a tube
Finally, after the chips are slid into their tubes a guide knocks against the lid, ensuring the Pringles are stacked in place
As they fall into neat rows, a worker inspects them before they go onto a belt that shakes them apart to ensure none have stuck together.
They are pushed past scales in order to be portioned for their tube-like containers before they are slid into the packaging.
Finally, guides tap the tubes to knock the chips into position and they're ready for any party or supermarket that comes their way.
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