Choosing the right coating is less about product preference than about service truth. Every operation has its own rhythm: some serve instantly, others stage, transport, or reheat. Coating thickness simply aligns the fry’s performance with that rhythm. Under-specify, and crispness fails before the guest eats. Over-specify, and you pay for capability you don’t use. The goal is balance — precision between service reality and coating design.
Evaluate your dominant service characteristics across 3 dimensions:
Start with your flow.
If service is direct — a counter handoff, a fast QSR, immediate table turnover — a light coating such as Crispy Salted is enough. When orders mix dine-in and takeaway, or short waits occur between fry and fork, Xtra Crispy offers insurance without over-engineering.
If timing is unpredictable — delivery, catering, or room service — Ultra Crunchy becomes essential. It absorbs the variability that process alone cannot control.
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.
The further fries travel, the thicker the barrier they need.
A ten-meter dining room, a banquet hall, or a delivery route each adds exposure to steam, vibration, and cooling. Heavy coating protects both structure and color across that journey.
Guests connect texture with value. The higher the price point, the lower the tolerance for inconsistency. Premium positioning calls for premium reliability — and that means heavier coating.
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