According to the manufacturer, the normal fat content in snacks can be as high as 35 percent; TORBED technology allows it to be reduced to two to seven percent.
Drying, roasting and more
March 26, 2003
Torbed Services introduced the TORBED processor for drying, roasting, toasting, puffing and heating food. The unit uses high velocity hot air to cook food products instead of the traditional deep fat frying method. Suitable for manufacturers of low fat snack food, the TORBED processor method is much like that used to make hot air poppers. The food product “floats” as it is being cooked, resulting in more even cooking and reducing the potential for burning.