Mackie’s have travelled the world to look at crisps.
We visited factories in Ireland, Spain, Greece, Norway, America and Kuwait. Our resultant choice was to have a bespoke system built by experts from different places around the world. The production line came from Holland and the flavouring equipment is made in America.
Mackie’s Machinery is a new revolutionary procedure for making thick cut premium crisps, with only two similar which we know of , one in Kuwait (which we visited and have adapted to make our potato crisps) and one in Dubai.
Mackie’s process is specialised for making good crisps because we look after the oil. We want to do that because cooking oil suffers several changes if subjected to too high temperatures and/or prolonged cooking times. These changes may cause organoleptic failure ( i.e. a bad effect on taste, aroma and texture!) along with creation of unhealthy forms of fatty acids.
Mackie’s cooking oil is therefore gently heated by thermal oil (not direct gas burners), kept to a minimum volume and quickly conveyed and replaced by the system - which all helps keeps the oil in good condition.
Mackie’s oil choice is also important, we use High oleic sunflower oil because it has the right composition and proven best results for crisping. Finally, exposure to air can also cause a damaging change for oil so our equipment has a fitted hood – and it’s also safer for our staff!
The research behind Mackie’s choice of equipment, the resultant cooking process and constant technical quality checks are aimed to ensure that every bag contains the tastiest, crunchiest and healthiest potato crisps.