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.
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)
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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