“Tedha hai par mera hai”- Kurkure, the product launched in 1999 and since then transformed the way of Indian snacks. Named after the Hindi word for “crunchy”, Kurkure is the flagship of Frito Lay’s Indian Division.The snack comes in 4 flavors.They are Masala Munch (orange pack), Green Chutney Rajasthani Style (light green pack), ChilliChatka (dark green pack) and Tamatar Hyderabadi Style (brown pack). There are two new flavors too. One is the Kurkure Xtreme Electric Nimbu and the other is Kurkure Xtreme Risky Chilli. Now let us have a look at the kurkure production process by PepsiCo.
The extrusion process is the base for Kurkure production process. The fully automatic production process begins with the procurement of raw material; Cornmeal, Grammeal, and spice mix masala seasonings. The procurement of raw material depends on the quality parameters set by PepsiCo Global Standard for Safety and Quality. In addition to this, the sample goes through the quality control lab and then the process starts. Production begins by blending meal i.e. rice, corn, and gram at a certain ratio with an addition of water.
Extrusion of the blended meal begins by passing through an apparatus called Extruder. In the extruder, the raw materials are pressed through a die using high-pressure build-up by the screw and high temperature created by shear between sleeve and screw. The pressure drop at the die causes the snack to expand and the face cutters set the desired snack length and mass.
After extrusion, the frying process begins in fryer using edible oil for extra crispness and for shelf-life. Further Spice mix seasonings sprinkled throughout the batch through seasoning tumbler. Now the product is ready for packaging. In addition to this, metal detector scans the final product to look for foreign particles.
In a survey done by Economic Times, the brand has been voted as the most trusted brand in food products category in India for the past five years since 2010.
This imperfect shaped snack gives the perfect taste to the consumers.