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November 06, 2008
Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.
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.From the archive
March 05, 2008
Quality of Potatoes for Processing and the effect of Potato Storage; Some Basics
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.From the archive
