FRENCH FRIES
The PERSIAN TEJARAT ERFAN Company has a daily output capacity of 240 tons and is one of the major producers of French Fries throughout the country.
The latest European machineries enable ERFAN to produce french fries at the same level of quality as similar competitive European products throughout the region.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant, oven fries, uses less or no oil.
Sliced potatoes that are produced in different forms such as dried, half-cooked, half-fried, deep-fried, and frozen raw are called ready-made and half-ready frozen potatoes (French fries).
In 1673, Chilean Francisco Núñez de Pineda mentioned eating "papas fritas" in 1629, but it is not known what exactly these were. Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies. Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first french fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence.
French fries production steps
1. Washing
2. Peeling
3. Grading size and quality
4. Cut or slice
5. Removal of impurities
6. Rinse
7. Blanching
8. Dehydration
9. Frying
10. Oil extraction
11. Freezing
12. Packaging
| index | Amount of percentage | Amount in share |
| Energy (kcal) | 125 | 105 |
| Simple sugar (g) | 0.20 | 0.17 |
| Carbohydrate (g) | 18.25 | 15.33 |
| Fat (g) | 4.70 | 3.95 |
| Protein (g) | 2.19 | 1.84 |
| Salt ( g) | 0.20 | 0.17 |
| Trans fatty acids (g) | 0.000 | 0.000 |
Nutritional Fact
