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Fats for french fries & co

Fats for French Fries & Co

Crispy and golden

Crispy and golden: doesn’t that make your mouth water, too? French fries are popular with the young and the young at heart.

In the industrial production of french fries the potato sticks are par-fried in hot oil and absorb up to 5% of fat. That’s why it is of particular importance that the oil remains stable and does not form off-flavours but supports the natural flavour development. Therefore a solid fat which gives stability to the semi-finished French fries is perfectly suited for par-frying.

In the foodservice and catering industry or in the home kitchen the french fries are fried for a second time. The easy handling of the frying fat during filling and emptying of the fryer is as important as heat stability, economical use and their long frying life.



Ines Scheben
Sales Manager
Phone: +49 21 31 / 208-270
Fax: +49 21 31 / 208-80-270
Send an email
Marcel Föckler
Head of research, develepment, application technology
Phone: +49 21 31 / 208-301
Fax: +49 21 31 / 208-80-301
Send an email