French Fry manufacturer in China receives Heat and Control fryer with integrated batter coating and de-oiling system
August 24, 2017
Equipment manufacturer Heat and Control has delivered a high performance fryer for battered french fries to a large potato processor in China
Dutch tank construction company GPI develops a batter mixing system in cooperation with Kiremko
July 24, 2017
GPI - a Dutch manufacturer of stainless steel tanks and process equipment - has designed and built a complete batter mixing system for french fries for Potato Processing Equipment specialist Kiremko.
Heat and Control delivers 2-Stage fries for batter coated french fries
May 22, 2017
Heat and Control delivers another 2-Stage French Fry fryer system out of its Hayward, USA manufacturing facility to make batter coated French fries.
 McCain wise fries
October 06, 2013
McCain Foods USA announced the launch of WISE FRIES™ with the new proprietary WISE FRIES™ batter recipe that keeps just enough oil on the outside for great taste and crispness while maintaining the great potato flavor inside.
Heat and Control crispy coated french fry system
July 25, 2013
Over 35,000 finished pounds/hour (16 tons/hour) of crispy batter-coated french fries will be produced for fast-food lovers using Heat and Control’s latest batter applicator and multi-zone fryer system.
 Newly Weds Foods
October 17, 2012
Last week, Newly Weds Foods, Inc. has purchased the industrial food coating business of Tukwila, WA. based Continental Mills, Inc. for an undisclosed sum. The business is primarily comprised of starch and flour based coatings &batters for potato ...
 Hydroxy Propyl Methyl Cellulose (HPMC)
June 02, 2010
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe. Scientists from TI Food and Nutrition, Spain’s CSIC, and TNO Quality of Life examined th...
 McCain Foods Limited
April 14, 2008
McCain Foods and Fuller’s have launched the London Pride Brewer’s Ridge, a bespoke chip (french fry) which is being being rolled out across Fuller’s pubs. The French fries are made with 100 per cent British potatoes and coated with a unique London Pr...
September 24, 2007
Researchers at Tokyo University of Technology have studied how the structure of the batter molecules changes during the frying process. They discovered that altering the water content and frying time they were able to create perfect conditions to crea...