Skips has been a popular snack for many years, loved for its unique flavor and distinctive shape. But have you ever wondered why Skips skip? In this article, we’ll dive deep into the history of Skips and the science behind its skipping texture.
The History of Skips
Skips were first launched in the UK by Smiths Snackfood Company in 1974. It was an instant hit with Brits and spread globally. Back then, they were marketed as a ‘new snack sensation’ and were touted to be ‘light and melty’.
The original Skips flavor was prawn cocktail, and it’s still a well-loved flavor today. Over the years, Skips have also introduced other flavors such as salt and vinegar, beef, and cheese and onion.
What Makes Skips Skipping Texture?
Skips have a unique texture that sets them apart from other potato chips. They are light, fluffy, and melt in your mouth, and they are quite addictive to eat. But what makes Skips have this skipping texture?
Skips are made from maize and rice, which are ground into a fine powder. This powder is then combined with water and other ingredients to create a dough. The dough is then shaped into the distinctive Skips shape and baked until crispy.
During the baking process, the Skips dough expands and traps air inside, creating pockets of air within each skip. When you put a Skips chip in your mouth, the air pockets collapse, creating the sensation of it ‘melting’ on your tongue. This unique texture is what makes Skips so enjoyable to eat.
The Science of Skips Skipping
Skips may seem like a simple snack, but there is actually a lot of science involved in creating their unique texture. Let’s take a closer look at the science behind how Skips skip.
The Role of Starch in Skips
Starch plays a crucial role in the creation of Skips. The starches from the maize and rice flours in Skips have different properties, which work together to create the skipping texture. The maize flour is low in amylose, which is a type of starch that is responsible for creating a gel-like texture when heated. Rice flour, on the other hand, is high in amylose, which makes it more stable during processing.
When the Skips dough is heated, the amylose in the rice flour creates a stable structure, while the maize flour expands and creates air pockets within the structure. The result is a light and airy snack that melts in your mouth.
The Importance of Baking Temperature and Time
The baking process is also crucial in creating the skipping texture of Skips. To create the perfect skips, the dough needs to be baked at the right temperature and for just the right amount of time.
If the dough is not baked at a high enough temperature, it won’t expand as much, resulting in a denser texture. If it’s baked for too long, the structure will become too rigid, and the air pockets will collapse, resulting in a crunchier texture.
The perfect baking temperature and time depend on the specific ingredients in the dough, the size and shape of the Skips, and other factors. Skips manufacturers carefully monitor the baking process to ensure that every batch of skips has the perfect texture.
The Future of Skips
Skips have been a popular snack for decades, and they show no signs of slowing down. Manufacturers are always looking for ways to improve the skipping texture and introduce new flavors to the market.
However, there has been some concern about the ingredients used in Skips, such as the high amount of salt and MSG. Skips manufacturers have been working to address these concerns by reducing the amount of salt and using natural flavors.
The Rise of Healthier Alternatives
Consumers have also been looking for healthier alternatives to traditional potato chips. Manufacturers have been introducing snacks made from vegetables like sweet potatoes and carrots or baked instead of fried. These alternatives offer a lower calorie and lower salt option compared to traditional potato chips.
However, there will always be a place for Skips in the snack market. The unique skipping texture, coupled with the delicious flavor, makes Skips a favorite for many snack lovers.
Skips have been a popular snack for many years, thanks to their unique skipping texture and delicious flavor. The science behind how Skips skip is fascinating, and it’s clear that a lot of work goes into creating each batch of skips.
While there are concerns about the salt and MSG content in Skips, manufacturers are working to address these concerns and introduce healthier alternatives to the market.
Common Questions and Answers about Skips
- What are Skips made of?
- Skips are made from maize and rice flour, water, and other ingredients.
- What gives Skips their unique texture?
- The unique texture of Skips comes from a combination of factors, including the air pockets created during the baking process and the properties of the starches in the maize and rice flours.
- What flavors of Skips are available?
- Skips are available in a range of flavors, including prawn cocktail, salt and vinegar, beef, and cheese and onion.
- Are Skips considered a healthy snack?
- Skips are high in salt and MSG, so they are not the healthiest snack option. However, manufacturers are working to address these concerns and introduce healthier alternatives to the market.
- Are there any allergens in Skips?
- Skips contain gluten and milk, so they are not suitable for people with these allergies.
- Smiths Snackfood Company. (n.d.). About Skips. Skips. https://www.skips.co.uk/about-skips/
- Wang, L., Li, X., Li, H., Li, L., Li, S., Chen, J., Li, Y., & Gong, X. (2021). Impact of maize flour properties on the production of baked extruded snacks with a unique structure. Journal of Cereal Science, 103, 1-7. https://doi.org/10.1016/j.jcs.2021.103261