The BFM came across an interesting article in a newspaper today about what’s really in/ how a humble chip/French Fry is made by McDonalds.
At the Idaho potato processing plant the reporter was given an insight into the production. The potato brands used include Russet Burbank,Ranger Russet, Umatilla Russet and Shepody (I’ve never heard of these!!)
The suppliers would peel, cut and blanch the spuds before drying,partially frying and freezing them for despatch to restaurants where they are fried ,salted snd served. That is, in a nutshell how they are made. Let’s have a closer look!!
After being peeled,cut and blanched they are unceremoniously shot through a cutter at upto 70mph to give the famous baton shape. Then they are wetted with canola oil, soya bean oil and hydrogenated soya bean oil, natural beef flavour, hydrolysed wheat, hydrolysed milk, citric acid and dimethylpolysiloxane (a silicone added to prevent foaming of oil and apparently is safe to consume!!!!). TBHQ (tertiary butyl hydro quinone, petrol based) is added as a preservative!! Still want fries??? Dextrose is sprayed on for colour and sodium pyrophosphate is added to stop them from greying. Then salt is added. These are then frozen and shipped to the restaurants where they are retried in the above oils!!!
Still want fries!?!?
Once again the BFM shares the food love!!! Ciao 4 now!!
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