In professional settings, crispness isn’t a detail. It shapes perceived quality, guest satisfaction, and ultimately reorders versus complaints.
Achieving true, repeatable crispness comes down to three controllable levers.
Higher dry matter = sturdier, longer-lasting crust.
Low-solids fries soften quickly post-cook. Dry matter density governs mechanical resistance when you bite—and how well fries hold after leaving the fryer or oven.
Why it matters:
Fries with higher dry matter content create a denser, more rigid crust structure that resists moisture migration from the core. This structural difference directly impacts how long crispness lasts under real service conditions.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
A starch-based coating is a functional regulator:
It’s not a marketing feature. It’s product engineering that stabilizes sensory performance.
Technical note:
The coating creates a hydrophobic layer that slows water vapor from reaching the crust. Without it, steam from the potato core softens the exterior within minutes.
Even with a technically sound fry, execution matters.
Three mistakes that ruin crispness:
A coherent protocol (stable temperature, controlled load, proper draining) ensures consistent outcomes—even during rush.
In practice, loss of crispness is the leading cause of disappointment with fries.
Operators who control dry matter + coating + execution cut down:
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