TY - JOUR
AB - 70 AMERICAN POTATO JOURNAL [Vol. 44 NEWS AND REVIEWS A dramatic development that bids to revolutionize one of the most popular of all restaurant menu items french fried potatoes, has been introduced to the national food service market by J. Hungerford Smith Company, Inc., Victor, N. Y., a subsidiary of United Fruit Company. Called FastFries, the new product offers service operators significant advantages, including dry storage, 90-second frying time, reduced shrink- age, up to 2-hour holding time after frying, and year-round uniformity of product and price. "FastFries should ultimately become an important factor in the $610 million yearly food service market for potatoes," reported Robert E. Gillis, FastFries project manager. More than a year of field testing has gone into the development of FastFries. The purpose was to make sure that the product meets the twin objectives of new economies for the food service operator and an unexcelled french fried potato for the patron. FastFries are made with a potato mix and a unique dispenser. The dry mix is prepared by combining it with cold tap water in one of the cylinders provided with the dispenser. To dispense, the operator pulls a lever to force the reconstituted mix through 
TI - Revolutionary method of making French fries
JF - American Journal of Potato Research
DO - 10.1007/BF02893241
DA - 2008-04-11
UR - https://www.deepdyve.com/lp/springer-journals/revolutionary-method-of-making-french-fries-gj5MvrysVV
SP - 70
EP - 71
VL - 44
IS - 2
DP - DeepDyve
ER -