So how does Frito-Lay create the world’s favorite orange-hued snack? We reveal the secrets of Cheetos manufacturing in this month’s Wired. Our favorite factoid, as a teaser:
Every half hour, an in-house lab analyzes the chemical composition of samples pulled from the cooking line to verify that the Cheetos have the right density and nutritional content. Then, every four hours, a four-person panel convenes to inspect and taste the snacks, comparing them to perfect reference Cheetos sent from Frito-Lay headquarters.
For the record, we asked for a bag of “perfect reference Cheetos,” but were denied. We bet they taste like what the gods on Mount Olympus used to feast on.
(Photo via Gazing Girl)
scottstev // May 26, 2010 at 1:14 pm
Let’s hope the perfect reference Cheetos aren’t suffering the same fate as the Universal Kilogram . There’s only so much doubt and chaos I can take.
Brendan I. Koerner // May 26, 2010 at 1:17 pm
I believe they keep the meter standard there in France, too. I wonder how it’s holding up.
Jordan // May 26, 2010 at 1:33 pm
These days most of those standards are being transformed into references to physical constants, which should be accurate forever.
hubcap // May 26, 2010 at 5:19 pm
Good Lord. Now I have a new dream job.
If I counted all the Cheetos I have eaten over my life, that number would be one that I was publicly embarrassed by, but secretly proud of.
Somewhere around a squillion.
Brendan I. Koerner // May 26, 2010 at 6:49 pm
Planter’s Cheese Balls in the metal cylinder were always my favorite. Off-the-charts saltiness, but irresistible all the same.
monkeyball // Jun 9, 2010 at 12:20 pm
You know what I want? An old box of perfect reference Joe’s O’s from Trader Joe’s. They’ve recently changed their formulation/process/supplier — they’re now inappropriately puffy and corny. I suspect they’ve upped the corn starch percentage and are now using something similar to Cheeto manufacturing.
Brendan I. Koerner // Jun 9, 2010 at 1:04 pm
@monkeyball: Almost certainly a supplier change, to one that uses a different extruder. While reporting this piece, I discovered that the extruder is the most important piece of machinery in the process–it’s what determines the puffiness.
Corn meal consistency will make a big difference, too, at least to true connoisseurs. The cheese flavoring is less important to the finished product than most folks think.
monkeyball // Jun 9, 2010 at 1:38 pm
@BIK
Thanks, Brendan. That’s about what I figured from your article.
Oh, and:
TWSS