French Fries
GENERAL
Product shall comply with the Food standards.Processing shall be in accordance with good manufacturing practice and shall be conducted in such a way as to ensure safe product.
PACK SIZE
6*2000g/ctn
PROCESS DESCRIPTION
Material received, washed, cut to size, selected and inspected, pre-fried ,frozen and packaged as per the packaging specifications.
PRODUCT DESCRIPTION
Chips are to be provided from wholesome potatoes selected to provide finished product.
INGREDIENTS
Frying Medium: vegetable oil(palm oil)
Ingredients:potato, vegetable oil(palm oil) ,dextrose, disodium dihydrogen pyrophospnate.
POTATO VARIETIES:
Burbank,Mccain
PRODUCT HANDLING:
Keep frozen at or below -18ºC, maximum storage 24 months.
COOKING DIRECTIONS
Product must be kept completely frozen ( -18ºC) all the time for best texture and flavor .If fries are allowed to thaw,do not use;do not refreeze for future use.
SIZE:
7x7mm
QUALITY SPECIFICATION:
Pre fry criteria(500g sample)
Foreign material : Maximum 0
Defects: Critical 1
Major 2
Minor 1
Broken: Maximum 2
CHEMICAL ANALYSIS
Yeasts& Mould: Maximum 100/g
Staph.Aureus: Maximum 100/25g
Salmonella: Nil
Nutritional information (Per 100g)
Energy 668KJ
Protein 2.5g
Fat 6.1
Carbohydrate 23.5g
Sodium 33mg
PACKAGE
Polythene bag inner, packed in carton
PICTURES
c
GENERAL
Product shall comply with the Food standards.Processing shall be in accordance with good manufacturing practice and shall be conducted in such a way as to ensure safe product.
PACK SIZE
6*2000g/ctn
PROCESS DESCRIPTION
Material received, washed, cut to size, selected and inspected, pre-fried ,frozen and packaged as per the packaging specifications.
PRODUCT DESCRIPTION
Chips are to be provided from wholesome potatoes selected to provide finished product.
INGREDIENTS
Frying Medium: vegetable oil(palm oil)
Ingredients:potato, vegetable oil(palm oil) ,dextrose, disodium dihydrogen pyrophospnate.
POTATO VARIETIES:
Burbank,Mccain
PRODUCT HANDLING:
Keep frozen at or below -18ºC, maximum storage 24 months.
COOKING DIRECTIONS
Product must be kept completely frozen ( -18ºC) all the time for best texture and flavor .If fries are allowed to thaw,do not use;do not refreeze for future use.
- Fryer should be filled with proper amount of oil and heated to 175ºC.
- Weigh the product and fry until golden color.
- Shake basket gently after 30 seconds of frying to break up any clusters.
- After frying,shake basket to remove any excess oil.
- For best results ,cook from frozen state refering to cooking instruction.
- When cooking smaller amount,reduce cooking time.Product must be fully cooked for food safety and quality.
- Be cautious when putting frozen product into the hot oil.It may cause ice crystal splashing.
SIZE:
7x7mm
QUALITY SPECIFICATION:
Pre fry criteria(500g sample)
Foreign material : Maximum 0
Defects: Critical 1
Major 2
Minor 1
Broken: Maximum 2
CHEMICAL ANALYSIS
Yeasts& Mould: Maximum 100/g
Staph.Aureus: Maximum 100/25g
Salmonella: Nil
Nutritional information (Per 100g)
Energy 668KJ
Protein 2.5g
Fat 6.1
Carbohydrate 23.5g
Sodium 33mg
PACKAGE
Polythene bag inner, packed in carton
PICTURES
c