Producten

Smicon SMIMO machines efficiently unpack food waste.

Avamond is a potato variety developed for use in the production of flakes and granules (i.e. dried potato products). It offers a good balance of yield and processing quality, especially in systems where nitrogen input and cost efficiency are important.

BMC is a potato variety introduced in 2017, producing round tubers with yellow skin and white flesh. It has medium eye depth and grows vigorously with dark green foliage.

Martin Lishman-Single-Sensor Temperature Packages provides simplest way to measure crop temperature and conform to quality assurance schemes.

The Reyco EcoVac™ was originally developed to remove water from various fresh vegetable products for the fresh-cut foods industry.

Martin Lishman-Fry Quality Testing consists of a chip fryer which is ideal for testing fry quality of potatoes. Knowing the quality and grade before transportation or processing ensures peace of mind that contract quality has been achieved and avoids unnecessary and expensive rejections.

Lady Jane is a highly resistant to stress and easy to cultivate, making it an ideal choice for French fry producers. The special feature of Lady Jane is its high dry matter content and excellent color after cooking throughout the entire storage period.

Allure is a yellow-skinned, white-fleshed, medium-sized, waxy potato variety. It is mainly used for boiling and French fries due to its firm texture and good cooking quality. Plants are erect with white flowers but do not set berries.

Tomfrost offers Coated fries 7x7

Potato Memphis is a new promising crop variety. It is characterized by good yield and drought resistance, which greatly simplifies care.

The Gerona potato is a medium-late, high-yielding baby potato variety with round-oval, yellow-skinned and yellow-fleshed tubers, producing 20–40 per plant. It is valued for fresh market and peeling, has excellent washability, strong resistance to common scab, wart disease, and PCN, but is somewhat susceptible to foliage and tuber blight.

This tasty Russet Skin variety with medium maturity is the first russet-skinned variety from HZPC.

The Martin Lishman Weltech Digital Dry Matter Weigher (PW4) automatically calculates the dry matter content, starch percentage and specific gravity of potatoes using the weight in water method.

The standard colour card that is used world wide for the evaluation of french fries is the USDA french fry colour card

Tomfrost Pommes duchesses

Vermont is a very early-maturing starch potato variety developed in the Netherlands for high early starch yields and efficient processing. It produces large, round, light yellow tubers with firm texture and a starch content of about 20%. The variety shows rapid emergence, early tuber formation, and strong foliage cover, making it ideal for early harvesting.

Potato flour undergoes a refined process akin to that of potato flakes, with a few crucial modifications. By incorporating potato flour into products, they elevate the flavor, appearance, and shelf life, setting them apart from the competition.

Beo is a specialist crisping variety, with high dry matters and low reducing sugars. It has early crop maturity and is suitable to quality crisp production either fresh or from long term storage. They are uniform, round tubers that produce a golden crisp when fried.