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Frying Colour

Frying colour

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).
Wednesday, December 14, 2011
 McCain Foods
As potatoes began rolling in to the two processing plants in Price Edward Island this fall, it became relatively easy to determine when they were harvested. Maybe not the exact date, but at least whether they hit the warehouse before the first of a ...
Thursday, December 10, 2009
 Sormac WOS/1A
During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars. Certain varieties are more susceptible to this process tha...
Thursday, November 6, 2008
Bulk potato storage for processing potatoes in the United Kingdom
The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.
Wednesday, March 5, 2008