How Cheetos Are Made (from Unwrapped) | Unwrapped | Food Network
How Are Cheetos Made?
Introduction to Cheetos
- Mark Summers introduces the episode, focusing on the production of Cheetos, a snack known for its crunch and unique flavor.
- Cheetos were first introduced nationally in 1948 and have since become a popular snack.
Production Scale
- Frito-Lay produces approximately four million bags of Cheetos daily, totaling over a billion bags annually.
- The primary ingredient in Cheetos is cornmeal, which is stored in silos at their factory in Frankfort, Indiana.
The Making Process
- Cornmeal is mixed with water to create a batter that moves through an extruder—an essential machine that shapes the Cheeto.
- The uncooked version of a Cheeto is called a "colette," which has a pale yellow color and resembles rice cakes before frying.
Frying and Texture Development
- Colettes are fried at temperatures exceeding 300 degrees Fahrenheit to develop their signature crunchy texture.
Cheese Application
- About 12 million pounds of aged cheddar cheese are used annually; it’s mixed with oil and seasonings before being applied to the fried cheetos.
- The bright orange color from the cheese powder tends to stick to fingers, which many consumers enjoy licking off.
Packaging Process
- After seasoning, the cheesy Cheetos move towards bagging where they are weighed and packaged efficiently.
- Each bag undergoes sealing processes: sealed at the bottom, filled from the top, then sealed shut.
Fun Fact about Chester Cheetah