To
maintain a constant thickness in aluminum foil production, beta radiation is
passed through the foil to a sensor on the other side. If the intensity becomes
too high, then the rollers adjust, increasing the thickness. If the intensities
become too low and the foil has become too thick, the rollers apply more
pressure, causing the foil to be made thinner.
The
continuous casting method is much less energy intensive and has become the
preferred process. For thicknesses below 0.025 mm (1.0 mil), two
layers are usually put together for the final pass and afterwards separated
which produces foil with one bright side and one matte side. The two sides in
contact with each other are matte and the exterior sides become bright, this is
done to reduce tearing, increase production rates, control thickness, and get
around the need for a smaller diameter roller.
Some
lubrication is needed during the rolling stages, otherwise the foil surface can
become marked with a herringbone pattern. These lubricants are sprayed on the
foil surface before passing through the mill rolls. Kerosene based lubricants
are commonly used, although oils approved for food contact must be used for
foil intended for food packaging.
Aluminum
becomes work hardened during the cold rolling process and is annealed for most
purposes. The rolls of foil are heated until the degree of softness is reached,
which may be up to 340c (644 f) for 12 hours. During this heating, the
lubricating oils are burned off leaving a dry surface. Lubricant oils may not
be completely burnt off for hard temper rolls, which can make subsequent
coating or printing more difficult.
The
rolls of aluminum foil are then slit on slitter rewinding machines into smaller
rolls. Roll slitting and rewinding is an essential part of the finishing
process.
Serve in the tin foil, makes for
easy clean up. You can also grill these potatoes, if desired.
Cheesy Potato Packet
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
2
large potatoes, chopped
1/2
teaspoon seasoned salt
1/2
teaspoon white pepper
1
small white onion, chopped
1/2
cup shredded cheddar cheese
2
tablespoons butter
2
sheets aluminum foil (18x13 inch)
Directions:
Preheat
oven to 450 degrees.
In
bowl, combine potatoes, onion, seasoned salt and white pepper. Divide potatoes
and transfer to greased aluminum foil. Dot with butter. Fold foil around
potatoes and seal tightly, place on sheet pan.
Bake
about 20 to 25 minutes. Remove packet from oven. Carefully open packet,
sprinkle cheese over potatoes, cover loosely. Set aside for 4 to 5 minutes,
until cheese is melted. Enjoy!
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My kid's the other day just asked me to prepare a similar potato cheese for them, you just remind me this.
ReplyDeleteCan't go wrong with potatoes and cheese!
ReplyDeleteThis cheesy and potato dish is perfect for summer. I bet that you could even put these on the frill:) No oven!
ReplyDeleteHi Becky,
DeleteYes, you can grill the potatoes, as I mention in my post.
Potatoes and cheese.... winner!! :)
ReplyDeletePotatoes and cheese =Yummy combination :)
ReplyDelete