Die model: Pico Bellos - Model No. 204

Ingredients: Potato, Potato granule, Starch, Salt.
Salt content: 2.5 %

Moister: 10.5 %with a range of 10 % up to 11.5 %

Frying
Frying temperature: 195 °C up to 200 °C
Frying time: 10 - 13 second

Cut-off length: 25 mm ± 3 mm

Bulk density:
Before frying: 350 g/L
After frying: 60 ± 3 g/L
No. of pieces for sample of 10 gr. are ~ 18 pieces.

Packing: Bags of 15 kg

Pellet storage conditions:
Product should be stored in a normal warehouse environment.
Temperature with ambient temperature of 10 °C to 25 °C and humidity of 40 % up to 60 % storage times of two years are possible in a good storage conditions.