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L. - 23. |
Laboratory Equipment for potato processing |
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for an initial assessment of raw and peeled potatoes, French fries (UK: chips), potato chips (crisps), etc |
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| 23.3 |
Device for the determination of the residual moisture content in French fries (UK: chips), potato chips (crisps) and similar products (1164). |
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The device mainly serves to control the moisture content of the self-produced French fries, but also the moisture content of those produced by competitors.
Higher moisture content means: less portions can be produced in the gastronomy, e.g. out of 10 kg pre-fried French fries.
French fries with low moisture content are an economically interesting product in the gastronomy, also if they are somewhat more expensive.