French fry advice
ADVICE on potato storage for the demanding French fry processing sector has been brought together in a technical bulletin from the Potato Marketing Boards Sutton Bridge Experimental Unit. Fry colour and fat uptake are key quality targets and can be markedly influenced by store management, it says. Advice includes the implications of drying, curing, holding temperatures, sprout suppression and reconditioning. Copies are available free from the PMB.
Broad Field House, 4 Between Towns Road, Cowley, Oxford OX4 3NA (01865-714455).