Sinofrost supplies coated and uncoated frozen French fries from China for importers, frozen food distributors, QSR chains, foodservice companies, food manufacturers, wholesalers and supermarkets.
The fries are prepared from clean, mature and sound potatoes. The potatoes are sorted, washed, peeled, cut into strips, par-fried in edible vegetable oil and quick frozen to maintain their colour, flavour and texture during frozen storage and distribution.
Straight cut fries have practically parallel sides and smooth surfaces. Available sizes include 7×7 mm, 9×9 mm, 10×10 mm, 12×12 mm and 14×14 mm, with coated or uncoated, seasoned or plain, and skin-on or skin-off choices for different markets and menu requirements.
Our frozen French fries are produced under strict food safety and quality standards, with BRC, ISO, HACCP, HALAL, KOSHER and other certifications.
Coated and Uncoated French Fries
Coated frozen French fries contain a light coating made from safe food ingredients. The coating is applied evenly over the potato strips without excessive loose material or heavy patches.
Uncoated French fries are produced without this additional coating and retain the natural surface of the potato strips. They are suitable for restaurants, hotels, QSR chains, food manufacturers, foodservice distributors and supermarket frozen food ranges.
Both are available in different straight cut sizes, allowing distributors to offer several product choices according to local preferences, preparation methods and price levels.
Colour, Flavour and Appearance
Frozen French fries should have a reasonably uniform colour and be clean, sound and practically free from foreign matter. Fry colour may range from extra light to medium, depending on the selected product.
The fries are sorted to reduce excessive slivers, small pieces, scraps, irregular strips and burnt parts. Black spots, discolouration, eyes, sugar ends, carbon specks and other visible defects are also checked during production.
The finished fries have the characteristic flavour and odour of properly prepared potatoes. They should be free from rancidity, bitterness, pronounced scorched or caramelised flavours, foreign flavours and foreign odours.
Texture
When prepared according to the cooking instructions, the fries should have a characteristic potato texture and should not be excessively hard, soft, oily or soggy.
The surface should remain crisp, while the interior should not have an excessively wet, pasty or raw texture. Sugary ends, hollow sections and pull-away between the interior and outer shell are also considered during quality inspection.
Texture may vary slightly according to the potato variety and growing area, but the finished product should remain consistent with the confirmed quality and cut style.
Factory Inspection and Packing
Our professional QC team follows the production line in the factory, from cutting and frying through to final packing. Fry colour is reviewed at the discharge end of the fryer, while size, short pieces, visible defects and product condition are checked before packing.
Sanitation is maintained around conveyors, belts, cutting machines and other equipment that comes into contact with cut potatoes. The section between frying and packing is also monitored to prevent the accumulation of potato residue, oil or grease.
Foodservice and private label packing are available. The packaging protects the colour, flavour, texture and other quality characteristics of the fries during frozen storage and transportation. It also protects the product from contamination, dehydration and the transfer of foreign odours, tastes or colours.
Stable frozen storage and distribution help reduce excessive frost, ice crystals and icing inside the bags, which may otherwise affect the appearance and texture of the fries.
