Product · U.S. Grade A
U.S. Grade A Frozen French Fries
Calibrated to U.S. foodservice expectations. Specified for the fryer, not the photograph.
Cuts & Formats
A complete portfolio for foodservice.
7 × 7 mm
Shoestring
Maximum surface, premium plate.
9 × 9 mm
Classic
Operator workhorse, balanced fry.
10 × 10 mm
Steakhouse
Hearty hold, hospitality grade.
Crinkle
Patterned
Iconic texture, premium hold.
Shoestring
Fine cut
Speed-of-service operations.
Coating
Coated · Uncoated
Battered for extended hot-hold (delivery, drive-thru, banquet) or uncoated for traditional plate service.
Skin
Skin-on · Skin-off
Skin-on for premium positioning and rustic profile. Skin-off for clean, uniform fry presentation.
Technical Specification
Engineered tolerances.
| Dry Matter | ≥ 20% | Crisp structure, reduced oil uptake. |
| Reducing Sugars | < 0.2% | Consistent fry color, no caramelization. |
| Oil Absorption | ≤ 15% | Lower food cost per portion. |
| Process | IQF — Individually Quick Frozen | Flash frozen at –35°C, no clumping. |
| Fry Color | USDA Munsell Light–Medium | Calibrated, repeatable plate appearance. |
| Storage | –18°C continuous | 24-month shelf life from production date. |
Packaging
Foodservice-ready. Private label available.
5 lb
Bag
Operator-friendly portion, freezer-stable.
6 × 5 lb
Master Carton
30 lb master, palletized & stretch-wrapped.
Private Label
Custom
Full-color print, EAN/UPC, nutrition panel.