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What is the main reason for blanching potatoes for fresh cut fries?
Blanching can accomplish a lot, when you are trying to cook fries for the peak time periods of your QSR, Fast Casual or sit down dining restaurant. When French‐fry strips are blanched in water or oil or a combination of the two, and allowed to set for a minimum of 30 minutes before finish frying, the advantages for blanching include:
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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