Snack Foods Manufacturing Handbook
from C.H.I.P.S.

Industrial Manufacture of Snack Foods
Dr. Sergio O. Serna-Saldivar

Industrial Manufacture of Snack Foods covers the main snack classifications:

  • popcorn
  • peanuts and tree nuts
  • potato snacks including potato chips and fabricated potato snacks
  • alkaline-cooked maize products (corn and tortilla chips)
  • extruded snacks
  • wheat-based snacks
  • all meat/animal based snacks from jerky to pork cracklings

All aspects of creating and manufacturing these snacks are covered starting with selection and processing of raw materials, such as cereal-based dry-milled fractions, potato flour, dry masa flour and properties of oils and different fish and meats. Detailed descriptions of processing the seven main snack types include:

  • information on frying, baking, extruding and seasoning processes
  • information on packaging, storage, shelf-life and quality control

The book concludes with a section on nutritional value. The book contains over 400 pages of information including flow charts, diagrams, tables, detailed manufacturing processes and references throughout.


1. The snack food industry

  • Snack food production statistics
  • Classification of snacks
  • Nutritional value of snacks

2. Manufacturing of cereal-based dry-milled fractions, potato flour, dry masa flour and starches

  • Dry-milling processes
  • Production of dry masa flour
  • Manufacturing of potato flour and flakes
  • Production of different starch types

3. Properties and manufacturing of oils

  • Oilseeds
  • Animal fats
  • Fat replacers
  • Oil extraction
  • Oil refining
  • Modification of funational properties of oils

4. Popcorn

  • Popcorn breedling and quality
  • Post-harvest popcorn management
  • Popping methods
  • Quality control

5. Peanuts, almonds and tree nuts

  • Peanuts
  • Almonds
  • Cashews
  • Hazelnuts
  • Walnuts
  • Pecans
  • Macadamias
  • Pistachios
  • Pumpkin seeds
  • Quality control

6. Snacks from potato

  • Potato tuber structure
  • Suitability of raw potatoes for snack production
  • Potato chip manufacturing process
  • Manufacturing process for fabricated potatoe snacks
  • Quality control

7. Snacks from alkaline-cooked maize products

  • Raw materials
  • Production of corn nuts
  • Production of fresh masa
  • Production of masa
  • Production of masa from dry masa flour
  • Production of extruded chips
  • Production of tortilla chips
  • Low-fat tortilla chips
  • Blue maze chips
  • Quality protein maize chips
  • Waxy maize chips
  • Other nixtamalization technologies
  • Chemical, physical and structural changes during nixtamalization
  • Quality control

8. Extruded snack foods

  • Extruders
  • High-shear extruded products
  • Co-extrusion
  • Quality control

9. Manufacturing of wheat-based baked snacks

  • Production of toasted bread and crisps
  • Ingredients
  • Production of toasted bread
  • Production ofextruded crispbreads
  • Production ofcrackers/saltines
  • Production ofpretzels
  • Manufacturing process
  • Quality control

10. Snacks from animal and marine sources

  • Dehydrated snack meats
  • Intermediate moisture sausages and dry-cured ham
  • Pork rinds and cracklings
  • Marine-based snacks
  • Quality assurance of shelf-stable meat products

11. The processes of frying and seasoning

  • Oil degradation
  • Frying process
  • Frying equipment
  • Quality control in deep-fat frying operations
  • The seasoning process

12. Packaging of snack foods

  • Classification and properties of plastics polymers
  • Industrial equipment for packaging of snacks
  • Packaging of snack foods
  • Quality control of packaging materials

13. Nutritional value of snack foods

  • Food labelling
  • Nutritional value of snack foods
  • Nutraceutical properties of snack foods


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Industrial Manufacture of Snack Foods
Dr. Sergio O. Serna-Saldivar
2008 • 428 pages • $229.95 + shipping
Texas residents please add 6.75 % sales tax

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