- By foodconsultantindia_rjhvpi
- 31
Purpose of This article :-
Don’t underestimate the French fries process
As we are Consultant for French fries; We just would like to inform ; Even this is high quality technical write up ; But it contains less than 1% knowledge of French fries IN COMPARISION OF what we provide during consultancy ; So don’t think …….
it’s Just ………… Potato ,Cut & Fry =French fries.
To become Bench mark Quality Like McDonald /McCain ; You must have sufficient guts
The buying power of the customers is very high, And specially for food, No body has seen to do argument with restaurant that your rate is very high.
Thus the market of French fries is very profitable; if you play your cards right.
For French fries; The Raw materials choosing procedure is most important, as this is the main heart of our business, If you missed required variant of any important raw materials then our business can collapse. see the one Raw materials i.e. Potato…Here you can see the French fry story……
that Even world’s Top level company McDonald’s ………
HAD TAKEN 9 YEARS IN INDIA TO CHOOSE ……..
WHICH RM They required : Again it’s wonder that it takes 9 Years.
by this you can think how it’s important to choose RM…
October 1996 : McDonald’s opened his first store at Vasant Vihar in New Delhi. There were long lines outside and this being an affluent neighbourhood, a lot of his customers had already tasted McDonald’s abroad. While they (McDonald’s) were very happy with the long lines outside the store, it became obvious very quickly that there was something wrong with the French fries they were serving. And customers began to notice too.Worldwide, McDonald’s is known for producing what they proudly refer to as the gold standard as far as French fries are concerned. Their internal surveys have shown that 30 percent of customers come to McDonald’s restaurants only to eat their fries. This is a huge number and they knew they could not afford to alienate them. Those were also the days when foreign exchange was a scarce commodity.
Before entering India McDonald’s had promised the government that McDonald’s would source everything locally.
Now McDonald’s had to go back on that promise.
In 1997 :Following 3 Decision taken by McDonald’s ….
(1)asked the government for a small window to allow McDonald’s to import fries.
(2) McDonald’s asked their global partners McCain Foods to extend their partnership to India and help Indian McDonald’s in developing the right kinds of potatoes in this part of the world. At the same time McDonald’s assured INDIAN GOVERNMENT That McDonald’s would go about developing systems within the country to produce these fries. The government agreed
(3)McDonald’s initial plan to set up a plant to make frozen French fries was scrapped, The big step!!!!
Clearly the problem, and one McDonald’s hadn’t sufficiently anticipated, was with Indian potatoes. India is the world’s third largest producer of potatoes but none of the varieties are suitable for producing the fries McDonald’s needed.
In general, Indian potatoes have very high moisture content — between 85 percent and 88 percent. But to make French fries McDonald’s also need a fairly high amount of solid content in the potato of about 22 percent to 24 percent. Unless you have these solids the French fries would soak up a lot of oil and get very limpy. That in one stroke takes away from the crispness. These potatoes are usually not grown in India. Most potatoes are used for vegetable making in India and they hardly require these specifications. They are, at best, medium and round. Another important requirement of McDonald’s signature fries is the very large oblong shape. Medium and round won’t do; 200-250 grams in weight and about 4 inches to 6 inches is what McDonald’s needed. And lastly, they need to have low sugar. Otherwise, while frying the sugar caramelises and it results in a brown tinge on the fries.In 1997, They agreed and set shop here with a team of two agronomists who started scouring the country for the ideal growing location. Simply put, all that potatoes need to grow are long daylight hours, cool nights and sandy soil. Cool nights mean that this is primarily a winter crop in India and between Punjab, Uttar Pradesh and West Bengal, about 90 percent of the country’s potatoes are grown.
First off, McDonald’s had to make sure they had the right seeds. The Indian government does not allow importing seeds and so McDonald’s brought in some saplings to Lahaul in Himachal Pradesh. It hardly rains in Lahaul and all water there is fresh from the glaciers. McDonald’s could grow these saplings in a pollution free environment.
Another advantage with Lahaul is that McDonald’s are able to plant the seeds [that they got after planting the saplings] a lot quicker. Potato is a seasonal crop, usually harvested in March across India. The seeds are then stored for planting in November. In this case McDonald’s plant the saplings in May in the hills and harvest them in September, making them ready to plant in November. After several years of testing out locations in states across India ……
WHY GUJARAT CHOSEN BY HIM?
McDonald’s finally settled on Gujarat for two reasons. Firstly, this part of the country does not get any winter rain and the nights and early mornings are without fog, which causes the potatoes to sprout. Also, Gujarat farmers are among the most entrepreneurial in the country and are quick learners. McDonald’s introduced them to drip irrigation that helped save 30-50 percent of the water they would have otherwise consumed. McDonald’s yields per hectare are also 30-40 percent higher. All this took them seven years and …………..
Also see that the waste management is also high level ,Maintianed by SOP …
BY YEAR 2007 : McCain was confident enough to invest $40 million and set up a plant in Mehsana, Gujarat.
McDonald’s job hardly ends once the potatoes are harvested. This is probably the most crucial stage and McDonald’s tell their people that
“Potatoes have to be handled like eggs — delicately”
McDonald’s realised that cold storage facilities in India were not up to scratch and had to set up his own. When potatoes are in storage they release a lot of carbon dioxide. That has to be pumped out and fresh air pumped in. Temperature also needs to be maintained. If you keep temperature too high, the potatoes tend to sprout.
Keep the temperature too low and they develop sugar. French fries with sugar become caramelised when fried McDonald’s restaurant managers are given complete autonomy to reject any consignment of frozen fries that does not meet their requirements.
McDonald’s take out a few random packets from each delivery and measure the fries. Forty percent must be above 4 inches, another 40 percent between 2 and 4 inches and the last 20 percent less than 2 inches. Deviating a percent or two is fine but anything more than that and they send the delivery back.
See the example of SOP’S they maintains….
Also How following parameters are how much important which we just want to brief you…
Final moisture: Can make Oxidation faster; As the hydroxy group accelerate the Oxigen reaction and produce free radicles.
Input & Output:Means suppose Input is 800kg Potato; the out put is 400kg; By calculating it you can Increase Profit, IPQC Person’s data can help the QA To analyse the Shelf life,Taste and many thigs.
Oil absorption per lot:Very helpful for Cost analysis and shelf life,as well as Easy appeal to health conscious customer.
Frying temp:To prevent the Pyrolysis reaction,and to enhance taste, As we have to give very good maillard reaction.Even the frying time for 6mm is differ than 9mm; This much of accurate parameters are needed; And we are providing that parameters as per Our Experience
Frying time: It help for Crunchiness, Crisp, Colour; What is the design of Fryer, Why Metal parts like Iron,copper etc. are not allowed such hundreds of point in the form of our SOP Will be provided by us.
Parameters of Blanching:Same like Frying; the blanching time and temperature will also be different, And it’s very complecated Process, So don’t think it’s easy like Road Side Laari is also making french fry.
Preservation :For preservation of French fries; Which is best and why like Some use Freezer or Blast freezer and some use IQF ; What is the role of ice crystal & Potato cell damage; Such thousand of Things we are providing, Same french fry made,frozen in Home fridge and same frozen in Commercial freezer are heavily difference that all are due to ice crystal
Above article is the 1% Part of our Food Consultancy services…. for French fry making process consultancy
to know more about us visit our Linkedin Profile at https://www.linkedin.com/in/ceo2018/
