Page 11 - REVISTA DIGITAL

PRODUCTOS QUE CONSUMIMOS

¿POR QUÉ NO ENCONTRARNOS UN

POCO CON INGLES ?

In English 3, we learned how to use the "used to", which is
usually used to refer to actions that were previously carried out
on a daily basis. In turn, the form of the "Simple Past", which is
used to mention actions that were carried out and are concluded.
We also analyze the "Past continuous" which is used to mention
actions that were started in the past but are still unfinished,
that is, they have started but not finished.

Rinse the corn with plenty of clean water to remove
impurities, remove them and strain. Add a little water to
the lime (enough, just to cover it) to activate it, when it
has heated up it is ready to use. Place the corn in a large
pot, add water (3 times the weight of the corn) and the
activated lime. Cook for 30 minutes. Turn off the heat
and let the corn rest in the same water for 12 hours
(overnight). When that time has elapsed, rinse the corn
and it will be ready to be ground. Grind the corn until
you get a manageable dough, it will be ready to use.
PROCESS DESCRIPTION. Storage of raw material This is very important since
the pupae with low sugar content are selected or stored at a temperature that
produces the minimization of these substances Loaded in the hopper sealed
potato hopper with a capacity of 2.5 tons that will then be washed . washed, first,

the papus are completely teades, not only for hygienic reasons, but also. to
prevent dirt and granites of sand Washing is carried out by means of a rotating
bucket which is carried out by the friction of several rollers that performs the
peeling The advantages of friction pads are that they are simple, solid, and low-
cost Separator
After peeling, the small potatoes are separated from the large
ones by means of hoctus slits only for the passage of the small ones. rotary. (An
average of 36 potatoes per potato is obtained, each slice is cut to 1.5 millimeters of
thickness as a standard average, although this can vary depending on the needs of
the industry Washed Due to the high speed of the water current, the potato is
thrown by the blade. Thanks to this high speed (approximately 100 kilometers per
hour), any desired shape can be achieved by drying after the potatoes are washed in

cold water for one minute and then go through a drying tunnel to remove excess
water. This equipment includes fryers heated by gas immersion pipes as well as
units supplied by external heat exchangers. There is a special conveyor system that
pushes any floating particles below the surface of the oil and slows them down
until they receive sufficient heat treatment.