Sinofrost supplies frozen French fries from China for importers, distributors, food manufacturers, QSR chains, foodservice companies, wholesalers and supermarkets.
The fries are prepared from clean, mature and sound potatoes that are sorted, washed, peeled, cut into strips, par-fried in edible vegetable oil and quick frozen. Straight cut fries have practically parallel sides and smooth surfaces. Crinkle cut fries have practically parallel sides with a corrugated surface on two or more sides, while shoestring fries are thin strips available in straight cut or crinkle cut styles.
Our frozen French fries are produced under strict food safety and quality standards, with BRC, ISO, HACCP, HALAL, KOSHER and other certifications.
Fry Colour Evaluation
Fry colour is an important part of frozen French fries quality control. A good finished product should have a bright and reasonably uniform colour. Depending on the selected specification and market preference, the fry colour may range from extra light and light to medium light or medium.
Ideally, prepared French fries should have a light golden to golden-yellow appearance, without excessive browning, black streaks, black spots or discolouration.
Colour may vary according to the potato variety, growing area, condition of the raw potatoes, frying oil and degree of par-frying. Retail products may have more colour development and retain sufficient oil for oven preparation, while foodservice products are often more lightly par-fried for final preparation in commercial fryers.
Product Inspection
Our professional QC team follows the processing line and reviews fry colour at the discharge end of the fryer. Before packing, samples are also examined for size uniformity, symmetry, slivers, small pieces, scrap, irregular strips, blemishes, eyes, burnt parts, sugar ends and carbon specks.
The fries should be clean, sound and practically free from foreign matter, foreign flavours and foreign odours. The finished product should retain a characteristic potato flavour without rancidity, bitterness or pronounced scorched and caramelised flavours.
When prepared according to the instructions, the fries should have a crisp outer surface and a characteristic internal texture. Excessively hard, soft, oily or soggy pieces, pull-away and sugary ends may affect the appearance and eating quality of the product.
The QC team also monitors sanitation around conveyors, belts, cutting machines and other equipment that comes into contact with cut potatoes, as well as the area between frying and packing.
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 distribution, while reducing contamination, dehydration and the transfer of foreign odours or tastes.
