Blanching is an important step in the production of fries, it will affect their color, texture, and crispiness. So how to blanch potatoes for crispy fries? We'll explain in detail below.
 
The main functions of blanching in fries processing include:
Removing excess starch: A layer of starch remains on the surface of the cut potatoes; if not removed, this can lead to uneven coloring and sticking during frying.
Inactivating enzymes: Blanching neutralizes enzymes in the potatoes, preventing browning due to oxidation during subsequent processing.
Improving texture: Short-term hot water treatment removes air from between potato cells, making the fries firmer and crispier after frying.
 

How to blanch potatoes for crispy fries?
The key lies in controlling the temperature and time. Generally speaking: The blanching temperature should be controlled between 80 and 90℃; the blanching time is usually 2 to 5 minutes, but the specific time can be adjusted according to the size, variety, and subsequent processing of the fries.
Too low a temperature will result in incomplete blanching, leaving more starch residue, which will easily cause discoloration during frying.
Too long a time or too high a temperature will cause the fries to become overly soft, affecting their crispy texture.
 
To achieve a crispier final product, the fries should be immediately immersed in cooling water for rapid cooling after blanching. This prevents residual heat from affecting the fries, avoids over-gelatinization, and helps maintain their shape.
 
Besides controlling the blanching temperature and time, the blanching machine also significantly impacts the blanching effect. Automated equipment typically uses an automatic temperature control system to precisely adjust the blanching temperature and time, ensuring even heating for each batch of potatoes.