Since its debut in 1968, Pringles have literally reshaped the snack aisle with their unmistakable saddle shape and iconic cylindrical can that rakes in over $3 billion every year.

自 1968 年問世以來，品客以其獨特的馬鞍形和標誌性的圓柱形罐頭重塑了零食貨架，每年的銷售額超過 30 億美元。

The genius behind this snacking marvel was Frederick Bauer, a chemist at Procter & Gamble who envisioned a solution to the common complaints about traditional potato chips.

寶潔公司的化學家弗雷德裡克-鮑爾（Frederick Bauer）是這一零食奇蹟背後的天才。

Too greasy, always broken, and half-filled bags that seemed to be more air than chips.

太油膩，總是壞的，還有裝了一半的袋子，似乎空氣比薯片還多。

Frederick's mission was to create a chip that retained its shape and freshness in a package that was both convenient and stylish.

弗雷德裡克的使命是創造一種既方便又時尚的包裝，既能保持薯片的形狀和新鮮度。

His outcome was nothing short of a snacking sensation, a chip that stayed crisp and tasty and neatly stacked in a can that kept every piece intact until the very last crunch.

他的成果不亞於一種零食，薯片酥脆可口，整齊地碼放在罐子裡，每一片都完好無損，直到最後一片嘎吱作響。

Procter & Gamble initially marketed them as Pringles Newfangled Potato Chips, and their novel appeal quickly brought some unexpected scrutiny.

寶潔公司最初將其命名為品客新奇特薯片（Pringles Newfangled Potato Chips）進行銷售，其新奇的吸引力很快引起了一些意想不到的關注。

It soon became apparent that the name potato chip didn't quite fit the bill, since they're made with about 42% dehydrated potato flakes, not whole potatoes, and include a blend of other ingredients like rice flour and wheat starch.

很快，人們就發現薯片這個名字並不太合適，因為薯片是用大約 42% 的脫水馬鈴薯片製成的，而不是全馬鈴薯，而且還混合了米粉和小麥澱粉等其他成分。

So consequently, in 1975, the FDA mandated they be rebranded from potato chips to potato crisps, a change that clarified labeling in North America but caused some confusion in the UK, where potato chips are traditionally referred to as crisps.

是以，1975 年，美國食品和藥物管理局規定將薯片重新命名為馬鈴薯脆片，這一改變澄清了北美地區的標籤，但在英國卻引起了一些混淆，因為英國傳統上將薯片稱為脆片。

So what exactly goes into a Pringle if they're not entirely whole potatoes?

那麼，如果不是全洋芋，Pringle 到底是怎麼做的呢？

Let's peel back the lid and go inside the factory to see the fascinating process that takes humble potato flakes and turns them into the poppable phenomenon we know as Pringles.

讓我們揭開蓋子，走進工廠，看看把不起眼的土豆片變成我們熟知的品客的奇妙過程。

The potato flakes for Pringles begin with large batches of high-quality fresh potatoes, and these spuds have a thrilling multi-step journey ahead of them.

品客薯片的馬鈴薯片從大批量的優質新鮮馬鈴薯開始製作，這些馬鈴薯要經歷一段驚心動魄的多步驟旅程。

As soon as they arrive at the factory, they're whisked onto a conveyor belt and immediately taken to the washing station.

一到工廠，它們就被送上傳送帶，並立即被送往清洗站。

This isn't just any rinse, though.

不過，這可不是普通的沖洗。

The potatoes are soaked in this large tank, where a hydro washer agitates the water, loosening any dirt and debris clinging to their surfaces.

馬鈴薯被浸泡在這個大水槽中，水力清洗機攪動水流，使馬鈴薯表面附著的汙垢和碎屑鬆動。

Now squeaky clean, the potatoes are prepped for peeling.

現在，馬鈴薯已經被洗得乾乾淨淨，可以削皮了。

To get rid of their skins, the spuds tumble into this large drum lined with a surface that's as rough as very coarse sandpaper.

為了去掉外皮，洋芋會被扔進一個大滾筒裡，滾筒的表面就像砂紙一樣粗糙。

As they spin and dance around, the abrasive texture gently rubs away their skin, removing any layers that might get in the way of a silky, smooth Pringle.

在他們旋轉和跳舞的過程中，磨砂質地會輕柔地磨掉他們的皮膚，去除任何可能妨礙他們獲得絲般光滑的 Pringle 的表皮層。

After shedding their skins, the potatoes are on the move again, this time along this conveyor that leads them to the cutting station.

脫皮後，馬鈴薯又開始移動，這次是沿著這條傳送帶將它們送往切割站。

But first, they take a quick detour into this blanching bath.

但首先，他們要繞道進入這個焯水浴缸。

This quick dip in hot water does double duty.

在熱水中快速浸泡能起到雙重作用。

It not only softens the potatoes to facilitate a smooth, even cut, but also helps inactivate enzymes that could affect the taste and color of the final chip.

它不僅能軟化馬鈴薯，使切口平滑、均勻，還有助於滅活可能影響最終薯片口感和顏色的酶。

The machine used to cut the spuds rolls them in this giant cylinder spinning at 1,200 times per minute.

用來切割洋芋的機器以每分鐘 1200 次的速度將洋芋捲入這個巨大的圓筒中。

As the potatoes reach the top, they come in contact with a blade that slices them.

當馬鈴薯到達頂部時，就會接觸到切片刀片。

Almost as soon as that happens, the sliced potatoes are cut into strips.

幾乎就在這時，土豆片被切成條狀。

Just as quickly, another set of rotating blades chops the strips into little cubes.

同樣快的速度，另一組旋轉刀片將條狀物切成小方塊。

This blink-and-you'll-miss-it process is essential for making the following steps easier.

這個一目瞭然的過程對於簡化後續步驟至關重要。

Next, the potato cubes continue traveling along the conveyor until they're dropped onto a separate vibrating belt.

接下來，馬鈴薯塊繼續沿著傳送帶移動，直到被送到另一條振動傳送帶上。

The vibrations help to make sure that freshly cut pieces don't clump together, which could cause problems.

振動有助於確保新切割的碎片不會結塊，以免造成問題。

Several cameras also check for any blemishes or bad spots on the spuds.

幾臺攝影機還會檢查洋芋上是否有任何瑕疵或壞點。

To cook them, the cubes are dropped into 185 degrees Fahrenheit boiling water, where they'll stay for about two minutes.

烹飪時，將方塊放入華氏 185 度的沸水中，停留約兩分鐘。

Even though it's a short period, this process helps ensure that potatoes don't turn to mush when they are sent through the giant steam cooker.

儘管時間很短，但這一過程有助於確保洋芋在被送入巨大的蒸汽鍋時不會變成糊狀。

This giant machine then steam cooks the cubes at a temperature of 345 degrees Fahrenheit.

然後，這臺巨大的機器會以華氏 345 度的溫度蒸煮這些方塊。

Now that the spud cubes are cooked to perfection, it's time to whip them up into a smooth, lump-free mash that sets the stage for every Pringles crisp.

現在，土豆塊已經烹製得恰到好處，是時候把它們打成光滑無塊的土豆泥了，為每一塊品客薯片做好鋪墊。

This transformation happens inside this giant industrial drum, where a robust metal arm tirelessly churns the cubes into an impeccably smooth potato mash.

這種轉變發生在這個巨大的工業滾筒中，一個堅固的金屬臂不知疲倦地將土豆塊攪成無懈可擊的光滑土豆泥。

Now, the real magic begins.

現在，真正的魔術開始了。

The prepared potato mash undergoes a significant transformation.

製備好的馬鈴薯泥會發生重大變化。

Applied uniformly onto this large, rotating drum dryer, the mash is exposed to intense heat.

將醪液均勻地塗抹在這個大型旋轉滾筒乾燥器上，醪液就會暴露在高溫下。

As the drum spins, moisture is quickly evaporated from the mash, forming it into thin and pliable sheets.

隨著滾筒的旋轉，醪糟中的水分迅速蒸發，形成薄而柔韌的片狀。

This process not only preserves the flavor and quality of the potatoes, but also prepares the dried product for precise milling into the fine potato flakes used for the Pringles dough.

這一工藝不僅能保持馬鈴薯的風味和品質，還能將乾燥產品精確碾磨成用於品客麵糰的細馬鈴薯片。

Now that the potato sheets are perfectly dried, it's crunch time.

現在，馬鈴薯片已經完全晾乾，到了緊要關頭。

They're now turned into the essential building blocks of every Pringle, the potato flakes.

現在，它們變成了每片 Pringle 馬鈴薯片的重要組成部分。

The dried sheets are fed through this milling machine, where a series of sharp blades break the sheets down into perfectly proportioned flakes.

乾燥的薄片被送入銑床，一系列鋒利的刀片將薄片切割成比例完美的薄片。

To the untrained eye, these flakes look like something you'd have for breakfast in the morning, or even sand.

在未經專業訓練的人看來，這些薄片就像早上早餐吃的東西，甚至像沙子。

The next stage is where the whole potatoes begin their transition into the unique base that sets Pringles apart from ordinary potato chips.

在下一個階段，整塊洋芋開始轉變為獨特的基底，這也是品客有別於普通薯片的地方。

With our potato flakes at the ready, it's time to bring in the supporting cast of ingredients.

馬鈴薯片已經準備就緒，是時候加入配料了。

In this large mixer, the flakes are combined with water, cornstarch, rice flour, wheat starch, de-germinated yellow corn flour, maltodextrin, diglycerides, salt, and emulsifiers, in which ensures the mixture stays fresh and stable throughout the rest of the process.

在這個大型攪拌機中，薄片與水、玉米澱粉、大米粉、小麥澱粉、脫胚黃玉米粉、麥芽糊精、二甘油酯、鹽和乳化劑混合在一起，以確保混合物在整個加工過程中保持新鮮和穩定。

When the mixture is complete, the potato flake dough will resemble coarse, wet sand, instead of the dough used for making bread.

混合完成後，馬鈴薯片面團將類似於粗糙的溼沙，而不是用於製作麵包的麵糰。

Next, the dough mixture rides on this conveyor belt that sends it through an auger, which evenly spreads the dough across the conveyor, ensuring that each portion has uniform consistency, setting the stage for the perfect roll-out.

接下來，麵糰混合物被輸送帶送入螺旋鑽，螺旋鑽將麵糰均勻地鋪展在輸送帶上，確保每份麵糰的稠度一致，為完美的擀麵奠定基礎。

Once evenly spread on the conveyor, the dough continues through this giant roller that presses it with four tons of pressure into a long and very thin sheet just one millimeter in thickness.

麵糰均勻地鋪在傳送帶上後，繼續通過這個巨大的滾筒，用四噸的壓力將其壓成厚度僅一毫米的長條狀薄片。

Without knowing that it's actually made from potato flakes, you could very easily mistake it for a giant sheet of paper or linen.

如果不知道它實際上是用土豆片做成的，你很容易把它誤認為是一張巨大的紙或亞麻布。

As the thin dough sheet continues its journey, it's fed into a giant rolling cutter that slices the dough into oval shapes.

當薄薄的面片繼續前進時，就會被送入一個巨大的擀麵刀具，將麵糰切成橢圓形。

At this point, the snack begins to resemble the shape millions know it for.

此時，點心開始變得像數百萬人熟悉的形狀。

Here's a fun fact.

這裡有一個有趣的事實。

Inside the Pringles factory, workers have a playful nickname for these shapes.

在品客工廠裡，工人們給這些形狀起了一個有趣的綽號。

They call them dough-vulls, a clever twist on the word ovals.

他們稱其為 "麵糰"（dough-vulls），是橢圓形的巧妙變形。

Once the dough has been cut into dough-vulls, the remaining unused dough is pulled along by a different belt.

麵糰切成麵糰塊後，剩餘未使用的麵糰由另一條傳送帶拉動。

Rather than being thrown away, it's recycled and sent back into the mixing stage, ready to be rolled out and shaped once again.

它不是被扔掉，而是被回收並送回混合階段，準備再次軋製成型。

This recycling loop is a simple but clever way to minimize waste and keep production efficient.

這種回收循環是一種簡單而巧妙的方法，可以最大限度地減少浪費，保持生產效率。

As for the oval-cut dough, its journey continues towards the fryer, where it will take on its famous saddle shape.

至於切成橢圓形的麵糰，它將繼續駛向油炸鍋，在那裡變成著名的馬鞍形狀。

While in the fryer, a large roller molds the dough slices into a thin, concave shape.

在油炸鍋中，一個大滾筒將麵糰切片壓成薄而凹陷的形狀。

Or, if you want to get more technical, this shape is what mathematicians would call a hyperbolic paraboloid.

或者，如果你想更專業一點，這種形狀就是數學家所說的雙曲拋物面。

During this process, the Pringles are cooked in hot oil at 392 degrees Fahrenheit for about 11 seconds.

在這個過程中，Pringles 會在華氏 392 度的熱油中烹煮約 11 秒鐘。

This step serves two purposes.

這一步驟有兩個目的。

The first is to lock in their shape, and the second is to give them their desired crisp, golden finish that sets the stage for their satisfying crunch.

第一道工序是鎖住形狀，第二道工序是使其達到理想的金黃酥脆效果，為其令人滿意的脆度奠定基礎。

Now that they're fully cooked, the Pringles are sent through a hot air blower, which gets rid of excess oil and lowers the temperature to about 104 degrees Fahrenheit.

在完全煮熟後，Pringles 會被送入熱風機，以除去多餘的油，並將溫度降至華氏 104 度左右。

Then, the conveyor carries them under a cascade of seasoning that ensures each Pringle gets the perfect amount on the top side.

然後，傳送帶將它們送入層層疊疊的調味料中，確保每個 Pringle 都能得到最完美的一面。

The flavor of the toppings will change depending on the types of Pringles being made.

配料的味道會根據製作的品客類型而改變。

From the classic tang of sour cream and onion to the savory goodness of pizza and the rich taste of cheddar cheese, each Pringle is meticulously flavored.

從酸奶油和洋蔥的經典香味，到披薩的美味和切達乾酪的濃郁口感，每一種 Pringle 都經過精心調製。

Daily, Pringles utilizes more than 5,952 pounds of spices to season its expansive range of 160 flavors.

每天，品客要用 5952 磅以上的香料為其 160 種口味的產品調味。

What's your go-to flavor?

你最喜歡什麼口味？

Drop your favorite in the comments and see who shares your taste.

在評論中寫下你的最愛，看看誰與你口味相同。

After they've been seasoned, the Pringles are sent along another conveyor belt.

經過調味後，品客薯片被送上另一條傳送帶。

Thanks to their unique saddle shape, they naturally fall into neat piles, simplifying the tasks that lie ahead in the production line.

由於其獨特的馬鞍形狀，它們可以自然地整齊堆放，簡化了生產線上的工作。

As they continue their journey, a quality control person inspects the Pringles.

在他們繼續前行的過程中，一位品質控制人員對品客進行了檢查。

Specifically, they are looking for any that might have been broken by the process, are under-seasoned, or have any flaws that would drop a Pringle below its desired quality.

具體來說，他們要找的是任何可能在加工過程中破損、調味不足或有任何瑕疵，從而使普林格爾的品質低於預期水準的產品。

At this point, the Pringles are on their way to being packed into one of the famous canisters.

此時，品客薯片正被裝進一個著名的罐子裡。

Along the way, they are shaken up a bit by a different conveyor belt to ensure the Pringles aren't all clumped together.

一路上，它們會被不同的傳送帶搖晃一下，以確保品客薯片不會全部結塊在一起。

The stacks of Pringles are then placed on scales to ensure the proper amount of weight goes into each canister before an automated spoon feeds the stacks into the open end of a canister.

然後將成堆的品客薯片放在秤上，以確保每個罐子的重量合適，然後再用自動勺子將成堆的薯片送入罐子的開口端。

Once inside, automated guides tap the closed end of the tube to nudge the Pringles into position.

一旦進入管內，自動導向器就會輕拍管子的閉合端，將 Pringles 果汁推到合適的位置。

Once the canisters are neatly filled with perfectly stacked Pringles, they advance to the sealing station.

一旦罐子裡整齊地裝滿了完美堆疊的品客薯片，它們就會進入密封站。

Here, automated machines precisely apply the tear-off freshness seals to the tops of each canister.

在這裡，自動機器精確地將撕下的保鮮封條貼在每個罐子的頂部。

This ensures that each chip remains perfectly crisp from the factory floor to your first pop of the lid.

這確保了每塊芯片從出廠到您第一次打開蓋子都能保持完美的鬆脆度。

Now, mechanical arms lower the canisters to a separate station.

現在，機械臂將濾毒罐降至一個單獨的站臺。

Once there, a spinning machine attaches metal bottoms to each can.

到了那裡，一臺旋轉機器會將金屬底安裝到每個罐子上。

This final step closes the canisters and seals them tight, locking in the freshness.

最後一步是關閉罐子，將其密封，鎖住新鮮度。

On the opposite end, the canisters are already fitted with the plastic lid.

在另一端，罐子已經裝上了塑料蓋。

Did you know that across the globe, Pringles offers its delectable snacks in five different canister sizes, catering to all sorts of appetites?

您知道嗎，在全球範圍內，品客提供五種不同罐裝尺寸的美味零食，以滿足各種不同的胃口。

Before shipping, Pringles undergo a unique quality control test, where flavor experts conduct blind taste tests under red lighting.

在發貨前，品客要經過獨特的品質控制測試，由風味專家在紅色燈光下進行盲品測試。

This setup prevents visual judgments based on the chip's appearance, focusing solely on taste.

這種設置可以避免根據芯片的外觀進行視覺判斷，而只關注口感。

Testers evaluate each Pringle on its doneness, texture, and seasoning by placing its seasoned side up on their tongue and fully experiencing the flavor as they chew.

測試者將調味好的一面放在舌頭上，一邊咀嚼一邊充分感受其風味，從而對每塊 Pringle 的熟度、質地和調味進行評估。

If a single chip fails, the entire batch that the Pringle came from is tossed.

如果一個芯片出了問題，Pringle 的整批芯片就會被扔掉。

After passing strict quality control tests for taste, texture, and appearance, Pringles begin their journey to consumers.

在通過嚴格的口味、質地和外觀品質控制測試後，品客開始了與消費者見面的旅程。

The canisters are packed into boxes and loaded onto trucks for distribution.

這些罐子被裝進箱子，然後裝上卡車運往各地。

These boxes then travel to distribution centers around the globe before reaching retail stores and supermarkets, ensuring Pringles lovers can always find their favorite flavors.

這些包裝盒在到達零售店和超市之前，會被送往全球各地的配送中心，確保品客愛好者總能找到自己喜歡的口味。

So, as we can see, despite being thin, slightly potato-flavored, and crunchy, Pringles are definitely not potato chips.

是以，我們可以看到，儘管 Pringles 很薄，略帶洋芋味，而且脆脆的，但它絕對不是薯片。

And if you're in the UK, they aren't exactly crisps either.

如果你在英國，它們也不完全是薯片。

No matter what you call them, Pringles and their inventors, chemist Fred Bauer and researcher Alexander Liepa, changed the snack industry forever.

無論你叫它什麼，品客和它的發明者--化學家弗雷德-鮑爾和研究員亞歷山大-利帕--永遠地改變了零食行業。

Thanks for joining us on this incredible journey through the Pringles factory.

感謝您與我們一起踏上品客工廠的奇妙之旅。

If you liked what you saw, remember to like and subscribe to Made Vision for more fascinating content.

如果您喜歡所看到的內容，請記得點贊和訂閱《製造視覺》，以獲取更多精彩內容。

We'll see you next time.

我們下次再見。