Part 4/10:
The masa dough is rolled into thin, uniform sheets using large pressing machines delivering precise thickness essential for achieving the perfect crispness. These sheets are then cut into the signature triangular shapes of Doritos by rotary cutters.
To ensure the chips maintain their shape and texture during subsequent processing, they undergo a preliminary drying — a vital pre-frying step. In conveyor oven systems, the raw triangles are lightly baked or pre-dried to remove surface moisture, which fortifies the chips against breaking during frying.