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 line produksi kentang goreng?
Hanya menggunakan varieti kentang berkualiti tertinggi
In the McDonald’s quality manual, there are only three kinds of potatoes that can be included in the list of ingredients for Barisan pemprosesan 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.
Persekitaran pertumbuhan yang sesuai
Pertumbuhan kentang mempunyai keperluan ketat terhadap pH tanah dan kualiti pasir. Ladang penanaman kentang McDonald’s mempunyai udara segar, air pengairan berkualiti tinggi dan jauh dari tanah tercemar.
McDonald’s memantau dengan ketat kandungan logam berat dalam tanah untuk memastikan pertumbuhan kentang yang selamat. Dengan sistem pengairan canggih di seluruh dunia, ia dapat memenuhi keperluan nutrisi setiap tanaman sepenuhnya. Untuk memastikan pertumbuhan kentang yang sihat, kentang juga menjalani rotasi. Kentang ditanam di tanah yang sama setiap satu hingga dua tahun, menyediakan persekitaran tanah yang berkualiti tinggi untuk mereka.
Pemprosesan kentang yang tepat
In the line 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 menyediakan perkhidmatan terbaik kepada pengguna, McDonald’s juga mempunyai sistem penilaian deria yang diseragamkan di seluruh dunia. Iaitu, melalui penilaian deria terhadap warna, aroma dan rasa, kualiti kentang goreng akhirnya diperiksa. Konsep ini memastikan bahawa pengguna dapat menikmati kerepek yang benar-benar sedap di McDonald’s, bukan sekadar yang memenuhi piawaian.
