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Dear Subscriber,
Late last week,
the New Zealand Chip group launched the world's first Chip
shop standards. 
This requires some clarification:
-
Since
the Chip group is on organization established in New
Zealand, we are talking standards for french fries and
how to fry them in foodservice. Just like in the UK, the
New Zealanders call what the rest of the world describes
as french fries, pommes frites, patat, friet, papas
fritas, fritki or fritter: "chips".
- The Chip group is an association of several
companies active in this sector (McCain Foods (NZ)
Limited, Mr. Chips and
more) but also includes the National Heart
Foundation of New Zealand. The mission:
"The Chip Group promotes ‘best practice
frying’ to the New Zealand food service sector. The Chip
Group wants this sector to provide chips of the highest
quality."
Since I thought a look at these standards could be
helpful for everyone who prepares french fries
professionally, you can find them here:
|
FRENCH FRY SIZE
|
Use thick straight cut french fries of at least 13 mm. |
|
PORTION SIZE
|
Serve a recommended scoop size.
1 scoop = 330g (approximately 3 serves per kg). |
|
COOKING
|
Cook the french fries at a temperature of 175 - 180°C for between 3 –
4 minutes.
Use a thermometer to check the accuracy of the oil temperature. |
|
DRAINAGE
|
Bang or shake the basket vigorously twice then hang it for at least 20
seconds. |
|
OIL MAINTENANCE
|
Maintain oil in good quality.
For example:
- Keep the fryer topped up with fresh oil. Filter oil as required.
- Cool oil and cover fryer when not in use.
- Discard oil completely when signs of degradation are evident.
|
|
SALT ADDITION
|
Rather than salt the french fries, provide salt sachets. |
|
TRAINING & EDUCATION
|
Undertake Best Practice Frying Training.
e.g., Tips on Chips Internet Training or NZQA frying unit standards and
encourage staff to train. |
| OIL TYPE |
Use a frying oil that meets the National Heart Foundation's criteria:
- Saturated fat equal to, or less than, 20%
- Trans fat equal to, or less than, 1%
- Linolenic acid equal to, or less than, 3%
The types of oils that may meet these recommendations include: high-oleic
sunflower oil and high oleic, low linolenic canola oil and some blends.There are some other oils such as cottonseed and rice bran oil which
because of their saturated fat levels, are slightly over the Heart Foundation
s guidelines.These still remain good options and are a really positive step towards
providing alternatives to beef fat, palm and hydrogenated vegetable oils. |
Even more interesting is to compare the New Zealand Chip
Shop standard to a standard "responsible frying
(verantwoord frituren)" developed in the Netherlands,
together with some [comments on the comparison].
|
FRENCH FRY SIZE
|
No suggestions [13 mm is probably not an acceptable size in all countries
and markets, although a thick cut does reduce the fat content]
|
|
PORTION SIZE
|
Nothing on portion size
|
|
COOKING
|
- Follow the instructions on the package of the french fry manufacturer.
[Absolutely]
- Fry french fries until they are "golden yellow".
- Cook the fries at a temperature not higher than 175°C.
- Remove excess ice from frozen products [good addition!]
- Don't put the french fries in the frying basket above the
fryer (to prevent crumb from falling into the fryer) [Yes!]
- Keep a proper ratio between the amount of french fries and the oil.
Follow instructions on the package or use a ratio of 1:10
- Check the thermostat regularly, make sure it is correct
Use a thermometer to check the accuracy of the oil temperature.
[a number of good additional tips compared to the NZ standard]
|
|
DRAINAGE
|
Drain the frying basket; shake it above the fryer.
|
|
OIL MAINTENANCE
|
Maintain oil quality:
- heat frying oil slowly in three steps and wait 30 minutes: preferred
steps: 0 - 100°C, 100- 140°C, 140 -175°C
- Cool oil and cover fryer when not in use.
- Discard oil completely when signs of degradation are evident. Oil
addition does not increase quality. Use experience, but also check with
instrumental measurements
- Filter oil not less often than once a daily
- Clean frying equipment on a regular basis
|
|
SALT ADDITION
|
Add salt after frying [?]. Don't fry french fries twice
|
|
TRAINING & EDUCATION
|
Not mentioned
|
| OIL TYPE |
Use a liquid frying oil
- Over 65% unsaturated fat
- Trans fat equal to, or less than, 5% [I like the 1% better!]
- Less than 30% saturated fat
[my suggestion: Go with the New Zealand oil type standard]
|
If you ever want to design your own standards for healthy
frying, this should give you a good start!
Enjoy reading,
Paul van Eijck
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|
|
|
Meijer |
Netherlands |
| Since its
establishment back in 1920, C. Meijer B.V. has
always remained a family business. They are breeding
new potato varieties, delivering high-quality seeds
to growers, or supplying raw materials for the
processing industry. |
|
|
|
Instituto Nacional de Tecnología
Agropecuaria, INTA - Propapa |
Argentina |
| PROPAPA
represents the consolidation of an operating unit of
services, production and research with a strong
emphasis on the potato crop but also addressing
technological problems in vegetables, fruits thin,
food in general, pesticide residues in various
crops, virosis in corn and lettuce, molecular
genetic analysis in vines and cereals, determination
of the presence of transgenesis, micropropagation in
different crops, etc. |
|
|
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