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McCain SureCrisp™ Skin-On Julienne Fries
In stock
Coated extra thin cut fries with their skins left on stay crispy from the first to the last bite in restaurant and in delivery.
FeaturesCooking instructionsIngredients and weight
Perfect chips always available on your menu
Finest British potato varieties for consistently great chips all year round
Your customers’ preferred choice
Consumer preferred in blind taste test vs the competition
Crispier and hotter for longer
Coated with our trademarked patented batter; stays crispy and hotter for longer
Gluten free
You can serve the same crispy fries to all customers
Extra long fries
Consistently longer fries for better plate coverage and appearance of generous portions in delivery
| COOKING GUIDELINES | For best results cook from FROZEN. | |
| Deep Fry | ||
| Temperature | 175°C / 350°F | |
| Time | 3 – 3 1/2 minutes | |
| Do not overcook. | ||
| Cooking directions based on 500g of product. | ||
| For different quantities adjust cooking time accordingly. | ||
INGREDIENTS |
|
| Potatoes (87%), Vegetable Oils (Rapeseed, Sunflower) – in varying proportions, Batter (Modified Potato Starch, Rice Flour, Dextrin, Pea Fibre, Stabiliser (Xanthan Gum), Pea Protein), Salt | |
| ALLERGY INFORMATION | N/A |
| BRITISH FARMER STORY | 100% British potatoes – Grown by our farmers, many of whom have been working with us for over 3 generations |
PRODUCT WEIGHT |
|
| POLY | 2.27kg |
| CASE | 4 x 2.27kg = 9.08kg e |
INFORMATION |
Per 100g Frozen |
Per 100g Deep Fried* |
| Energy kJ | 740 | 1380 |
| Energy kcal | 176 | 330 |
| Fat (g) | 6.7 | 18 |
| Of which saturates (g) | 0.8 | 1.3 |
| Carbohydrate (g) | 26 | 38 |
| Of which is sugars (g) | <0.5 | 0.6 |
| Fibre (g) | 2.1 | 2.5 |
| Protein (g) | 2.2 | 3 |
| Salt (g) | 0.42 | 0.61 |