NEW YORK: McDonald's rolled out its new Crispy Chicken Sandwich in February. Wendy's is selling Crispy Chicken Nuggets. And chains like Shake Shack are known for having some of the fast-food industry's crispiest french fries.
But crispier food can cost more. A 30-pound box of the cheapest french-fries can run about US$12 to US$15 wholesale to restaurants, according to Barry Friends, a partner at food industry consultant Pentallect. Top tier fries made with drier, higher-quality potatoes and sealants can run up to US$45 a box.
In a March video review of new fried chicken sandwiches from major chains, Restaurant Business magazine editor-in-chief Jonathan Maze said McDonald's Crispy Chicken sandwich is"not as crisp as the name would have you believe," though he thought it was"a very nicely done piece of chicken". Lamb Weston also provides chains with store-to-door training on keeping fries crispy until they reach customers' homes.
Ingredion, which makes sweeteners and starches for sale to restaurants, told Reuters it developed a crispy outer coating for french fries that keeps oil from penetrating the potato upon frying and helps the potato retain moisture without getting slimy after delivery. "We had to understand the dynamics of the change in temperature over a longer time and ... looking at how that gel needs to set up on the structure and how it will act over time from store to customer," said Albert McQuaid, chief innovation officer at the Ireland-based group.
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