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With winter now upon us and even lower temperatures to follow, its time to remind friers of the damage temperatures of 3 degrees C and below can cause to their potatoes.

In a bid to protect themselves from the cold , potatoes start to produce starch, which in turn converts to sugar. On contact with hot frying medium, this sugar caramelises, turning chips darker and reducing the life of the frying medium

Therefore , its essential for the friers to take precautions:
Ensure potatoes are stored adequately by putting a blanket over them, or by adding a heater to the potato store.

Using a potato preparation product to remove the starch from the surface of the peeled potatoes or chips will also help.

(source www.frymagazine.com)