French fries have always been McDonald’s key products, and almost every customer will order a McDonald’s fries. Why are McDonald’s fries popular? What is special points about the potatoes they choose as the material of linimasa produksi kentang goreng?
Hanya gunakan varietas kentang berkualitas tertinggi
In the McDonald’s quality manual, there are only three kinds of potatoes that can be included in the list of ingredients for Lini pengolahan kentang goreng, that is, Shapotti, Polbank and Innovator. After testing, the starch content of these three kinds of potatoes is the most moderate, which can be used as raw material for the French fries production line. The taste is full after making chips. In addition, with ellipse shape and moderate size, the bud eye on the surface is slightly shallower than ordinary potatoes. Thus, the length of the french fries after cutting is more neat without spots.
It takes four generations from potatoes seedlings to enter the French fries processing plant. Therefore, the french fries you tasted at McDonald’s restaurant started to cultivate as early as three years ago. Only after strict control of the seedling selection and breeding process can the potato retain its excellent genes, greatly reducing the risk of pests and diseases.
Lingkungan tumbuh yang sesuai
Pertumbuhan kentang memiliki persyaratan ketat terhadap pH tanah dan kualitas pasir. Basis penanaman kentang McDonald’s memiliki udara segar, air irigasi berkualitas tinggi, dan jauh dari tanah yang terkontaminasi.
McDonald’s secara ketat memantau kandungan logam berat dalam tanah untuk memastikan pertumbuhan kentang yang aman. Dengan sistem irigasi canggih di dunia, sistem ini dapat memenuhi kebutuhan nutrisi setiap tanaman secara penuh. Untuk memastikan pertumbuhan kentang yang sehat, kentang juga dilakukan rotasi. Kentang ditanam di tanah yang sama setiap satu hingga dua tahun, menyediakan lingkungan tanah berkualitas tinggi bagi mereka.
Pengolahan kentang yang tepat
In the linimasa produksi kentang goreng, the processing of potatoes into french fries goes through many steps such as peeling, cutting, blanching, drying, frying, quick freezing, packaging and so on. In line with McDonald’s global uniform quality standards, strict quality management system plays a vital role. McDonald’s conducts regular sampling and third-party certification of french fries. The French fries have fine comparison standards in texture, color, shape and blemishes. French fries that exceed the approved range will eventually not enter the McDonald’s.
Berdasarkan komitmen untuk memberikan layanan terbaik kepada konsumen, McDonald’s juga memiliki sistem evaluasi sensorik yang bersifat global. Artinya, melalui evaluasi sensorik terhadap warna, aroma, dan rasa, kualitas kentang goreng akhirnya diperiksa. Konsep ini memastikan bahwa konsumen dapat menikmati kentang goreng yang benar-benar lezat di McDonald’s, bukan hanya yang memenuhi standar.
