The Process of Harvesting and Producing McDonald's French Fries McDonald's French fries are renowned for their distinctive flavor and perfect crispiness. To achieve this quality, the process of harvesting and producing French fries involves meticulous and precise steps, from selecting the potatoes to packaging them. Here is a detailed look at how McDonald's creates the beloved fries we enjoy. 1. Selecting the Potato Variety McDonald's chooses Burbank Russet potatoes for their French fries. This variety is known for its large size, elongated shape, and high starch content. These characteristics help the Burbank Russet potatoes achieve the desired golden-brown color and crispiness when fried, while also maintaining a soft and fluffy interior. 2. Harvesting the Potatoes Potatoes are grown in large fields with optimal climate and soil conditions, primarily in states like Idaho and Washington in the U.S. When harvest season arrives, potatoes are dug up from the ground using advanced machinery. The harvesters are designed to lift the potatoes gently, avoiding damage to the thin outer skin and minimizing any loss. 3. Sorting and Storage After harvesting, the potatoes are sorted using automated systems. Potatoes that meet the size, shape, and quality standards are kept. The selected potatoes are then transported to cold storage facilities to preserve their freshness. The cold storage maintains ideal temperature and humidity levels, ensuring the potatoes remain fresh for an extended period. 4. Washing and Peeling Before processing, the potatoes are washed in large water tanks to remove dirt and debris. A strong water flow combined with vibrating belts helps clean the potatoes thoroughly. After washing, the potatoes are transferred to peeling machines. These machines use gentle rollers to remove the outer skin without damaging the flesh inside. Thorough peeling ensures that only clean, smooth potato flesh is used for making fries. 5. Cutting the Potatoes Once cleaned and peeled, the potatoes are moved to the cutting area. Here, advanced cutting machines use high-pressure water knives to slice the potatoes into long, thin, and evenly sized strips. The water knives allow for high-speed cutting (about 60-70 miles per hour) without crushing the potatoes, ensuring each fry is of uniform size and shape. 6. Pre-Frying and Freezing The cut potato strips are pre-fried in hot oil. This initial frying step helps achieve a light, crispy outer layer without cooking them completely. After pre-frying, the fries are cooled and rapidly frozen. The quick freezing process preserves the flavor and texture of the fries, and extends their shelf life. 7. Packaging and Distribution The frozen fries are then packaged into large bags. These bags are sealed tightly to keep the fries fresh and ready for distribution. Once packaged, the fries are transported to McDonald's restaurants worldwide. At the restaurants, the fries are cooked one final time before being served to customers. 8. The Secret to Perfect Fries One of the secrets behind McDonald's perfect fries lies in their special processing techniques and recipe. The fries are often treated with a light coating of sugar and sodium pyrophosphate. Sugar helps the fries achieve a beautiful golden-brown color, while sodium pyrophosphate prevents discoloration during storage and cooking. LIST VIDEO 1: https://www.youtube.com/playlist?list=PLpEjIh5uRIUq2OhBvCRSZ0a2tQfJMQtK6
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