Frozen French fries are potato strips that have been cut, blanched, dried, par-fried and individually quick frozen, and are traded as a semi-finished or retail product specified by cut size, dry solids content and frying performance.
In trade practice
Processors select varieties with suitable dry solids content, since this directly affects oil uptake and final colour. Blanching removes surface sugars to control fry colour and reduce acrylamide formation potential. Par-frying sets the crust and develops initial colour before the strips enter the IQF tunnel. Buyers assess frying performance, colour development and texture in a defined test-fry protocol, and results are compared against agreed reference samples.
In a specification
Contracts specify cut dimensions and tolerances, dry solids content, par-fry oil type, maximum oil uptake, colour grade after a defined test fry, and defect limits including off-cuts and discoloured pieces.